| ≥1 piece |
Product Name: Carboxymethyl cellulose (CMC)
|
items |
FH500 |
FH1000 |
FH2000 |
FH3000 |
FH4000 |
FH5000 |
FH6000 |
FH7000 |
FH8000 |
|
Viscosity(cps) 1% 25℃ Brookfield |
200-800 |
800-1500 |
1500-2500 |
2500-3000 |
3500-4500 |
4500-5500 |
5500-6500 |
6500-7500 |
>7500 |
|
purity |
≥99.50% |
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|
degree of substitution |
0.70-0.95 |
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|
moisture |
≤10% |
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|
PH 1% solution |
6.0-8.5 |
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|
heavy metal |
≤15ppm |
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|
lead |
≤2ppm |
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|
Arsenic |
≤2 % |
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|
Mercury |
≤1ppm |
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|
Cadmium |
≤1ppm |
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|
Total plant count |
≤1000cfu/g |
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|
Coliform |
≤1000cfu/g |
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|
salmonella |
absent |
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|
FH CMC conforms to E-466. Serve liquid beverage, lactic acid beverage, dairy products, bakery products and dressing etc. |
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|
items |
FL6 |
FM6 |
FH6 |
FVH6-1 |
FVH6-2 |
FVH6-3 |
|
NDJ-79 Viscometer |
25-300 |
300-800 |
800-1200 |
1200-1600 |
1600-2000 |
2000-2400 |
|
brookfield viscometer |
25-400 |
400-2000 |
200-500 |
500-1500 |
1500-2500 |
2500-3500 |
|
degree of substitution |
≥0.70 |
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|
sodium |
≤12.4% |
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|
moisture |
≤8.0% |
|||||
|
PH (10g/l aqueous solution) |
6.0-8.5 |
|||||
|
sodium glycolate |
≤0.4% |
|||||
|
sodium chloride |
≤0.5% |
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|
purity |
≥99.5% |
|||||
|
arsenic |
≤2.0ppm |
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|
lead |
≤2.0ppm |
|||||
|
iron |
≤0.02% |
|||||
|
heavy metal |
≤10.0ppm |
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|
6 CMC is always be used in frozen foods as dispersing agent and excipients, prevent from icing and caking, improve taste and ductility, reduce broken rate |
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|
items |
FL9 |
FM9 |
FH9 |
FVH9-1 |
FVH9-2 |
FVH9-3 |
|
NDJ-79 Viscometer |
25-300 |
300-800 |
800-1200 |
1200-1600 |
1600-2000 |
2000-2400 |
|
brookfield viscometer |
25-400 |
400-2000 |
200-500 |
500-1500 |
1500-2500 |
2500-3500 |
|
degree of substitution |
≥0.95 |
≥0.90 |
||||
|
sodium |
≤12.4% |
|||||
|
moisture |
≤8.0% |
|||||
|
PH (10g/l aqueous solution) |
6.0-8.5 |
|||||
|
sodium glycolate |
≤0.4% |
|||||
|
sodium chloride |
≤0.5% |
|||||
|
purity |
≥99.5% |
|||||
|
arsenic |
≤2.0ppm |
|||||
|
lead |
≤2.0ppm |
|||||
|
iron |
≤0.02% |
|||||
|
heavy metal |
≤10.0ppm |
|||||
|
9 CMC, special for acidic beverage because of the character of emulsibility, thickening and stabilizer, prevent from delaminting and prolong shelf life under the higher temperature. |
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