1. Sodium Carboxymethyl Cellulose (CMC) rau kev lag luam zaub mov
Sodium Carboxymethyl Cellulose (Food grade CMC) tuaj yeem siv ua thickener, emulsifier, excipient, expanding agent, stabilizer thiab lwm yam, uas tuaj yeem hloov lub luag haujlwm ntawm gelatin, agar, sodium alginate. Nrog nws cov haujlwm ntawm toughness, stabilizing, txhawb cov tuab, dej tswj, emulsifying, qhov ncauj zoo dua. Thaum siv CMC qib no, tus nqi tuaj yeem txo qis, cov khoom noj saj thiab kev khaws cia tuaj yeem txhim kho, lub sijhawm lav yuav ntev dua.Yog li CMC hom no yog ib qho tseem ceeb ntawm cov khoom noj khoom haus hauv kev lag luam.
Ntxiv nrog rau cov qauv uas twb muaj lawm - cov khoom loj, peb kuj muab cov khoom lag luam derivative rau koj xaiv. Cov khoom lag luam derivative tau tsom ntau dua thiab feem ntau yog siv rau ntau yam kev thov tshwj xeeb.
2. Khoom Lub Npe: Sodium Carboxymethyl cellulose
CAS Nr .: 9004-32-4
E No.: 【E466】
Cov mis mos molecular: C6H7O2(OH)2OCH2COONa］n
Synonyms: Carboxymethyl Cellulose, Carboxy Methyl Cellulose, CMC, Sodium CMC, Na-CMC
HS Code: 39123100
3. Nqe lus piav qhia
Sodium Carboxymethyl Cellulose yog cellulose derivative nrog carboxymethyl pawg khi rau qee pawg hydroxyl ntawm glucopyranose monomers uas ua rau cov pob txha cellulose. Nws yog feem ntau siv raws li nws cov ntsev ntsev, sodium carboxymethyl cellulose.Derivative khoom feem ntau yog siv nyob rau hauv tej yam scenarios. Tom ntej no, peb yuav muab cov ntaub ntawv hais txog cov khoom sib txawv siv rau ntau yam xwm txheej. Koj tuaj yeem tshuaj xyuas thiab xaiv lawv. Tsis tas li ntawd, peb kuj muab kev pabcuam customized.
4. Cov khoom siv
1) Instantly soluble nyob rau hauv dej txias
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Instant 2000
Viscosity Range: 1,500-2,500
DS Tus nqi: 0.65-0.85
Cov yam ntxwv tseem ceeb: Nto- kho cov mis nrog txias sai- dej tawg thiab tawg, cua sov- npaj dawb. Zoo tagnrho rau kev ua haujlwm txias
Daim ntawv thov: dej txias / dej khov slush: Dissolve ncaj qha rau hauv dej txias thiab ceev ceev; Npaj-rau- noj cov hmoov nplej: sib tov nrog dej txias los ua ib qho duab; Cov kua ntses ceev ceev: npaj tau yooj yim- rau- siv cov pob ntawv ntses
2)Hom pob tshab siab
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Clear 1500
Viscosity ntau: 1,000-2,000
DS Tus Nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: kev daws teeb meem yog pob tshab tsis muaj kev qhia turbidity, haum rau cov khoom xav tau pob tshab
Cov xwm txheej ntawm daim ntawv thov: pob tshab jelly: Crystal- pom meej; Pob tshab dej haus: tswj kom pom tseeb; Premium Crystal pastries: Translucent kev ntxhib los mos
3) Dej khov tshwj xeeb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Ice 4000
Viscosity Range: 3,500-4,500
DS Tus nqi: 0.65-0.85
Ntsiab nta: Exceptional ice crystal inhibition thiab anti-melting zog rau ib tug du, creamy zoo nkauj
Daim Ntawv Thov: Premium Ice Cream: Tswj cov dej khov siv lead ua kev loj hlob thiab txhim kho yaj tsis kam; Ice Cream / Snow Ice: Tiv thaiv cov dej khov; Milkshake / Ice Lolly: Muab qhov muag zoo nkauj
4)Yogurt Tshwj Xeeb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Yogurt 2500
Viscosity ntau: 2,000-3,000
DS tus nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Kev sib cuam tshuam nrog cov mis nyuj protein ntau los tsim cov gel ruaj khov, tiv thaiv kev sib cais ntawm whey
Cov xwm txheej ntawm daim ntawv thov: -Kho yogurt: Stabilizes curd thiab txo whey sib cais- Settled yogurt: Enhances gel zog-Greek yogurt: muab ib tug tuab zoo nkauj
5) Ci - tshwj xeeb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus- Ci 3000
viscosity ntau: 2,500-3,500
DS Tus nqi: 0.65-0.85
Cov yam ntxwv tseem ceeb: High-kub ci ua haujlwm, tuav dej zoo, ncua sij hawm cov hmoov txhuv nplej siab, thiab kev tu kom zoo nkauj
Cov ntawv thov: Cij / ncuav mog qab zib: Moisturizes thiab txuas lub neej txee; Mooncake wrappers: Tiv thaiv kev tawg thiab tswj cov mos mos; Biscuits: Txhim kho crispness thiab txo qhov tawg
6) Noodles rau kev siv tshwj xeeb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Noodle 3500
viscosity ntau: 3,000-4,000
DS Tus nqi: 0.65-0.85
Cov yam ntxwv tseem ceeb: Txhim kho lub khob noom cookie resilience, txo tus nqi tawg, xa cov chewy kev ntxhib los mos, thiab tiv thaiv kua zaub los ntawm huab cua tom qab ua noj
Daim ntawv thov: Cov Noodles ntub dej tshiab: Txhim kho chewiness; Instant Noodles: Txo cov roj nqus thiab txhim kho cov dej rov qab; Dried Noodles: Txo kev tawg thiab ua kom cov qoob loo nce ntxiv
7) Sauce - tshwj xeeb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Sauce 2800
Viscosity Range: 2,500-3,200
DS Tus nqi: 0.65-0.85
Cov Nta Tseem Ceeb: Cov ntsev zoo heev thiab cov khoom ua kom tuab, tuav ruaj khov sib xws hauv cov kua ntses
Daim ntawv thov: Txiv lws suav Sauce: Muab cov tuab, adherent zoo nkauj; Salad Dressing: Stabilizes emulsification thiab tiv thaiv roj - dej sib cais; Grilled Meat Sauce: Txhim kho adhesion
8)Siv rau hauv cov khoom siv nqaij xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Nqaij 3200
Viscosity Range: 3,000-3,500
DS Tus nqi: 0.65-0.85
Cov Nta Tseem Ceeb: Ua haujlwm sib koom ua ke nrog cov leeg nqaij kom txhim kho cov dej tuav thiab rhiab, thaum txhim kho slicability
Daim ntawv thov: Cov hnyuv ntxwm: khaws cov dej noo thiab rhiab rau ntau dua; Meatballs / Ntses Pob: Txhim kho elasticity thiab txo cov hmoov txhuv nplej siab; Noj su nqaij: Txhim kho slicability thiab txo cov dej sib cais
9) Rau jam / filling tsuas siv
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Jam 3800
Viscosity ntau: 3,500-4,200 DS tus nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Acid thiab kub resistant, tuav ruaj khov viscosity nyob rau hauv siab - qab zib / siab - acid systems los tiv thaiv dej to
Cov ntawv thov: Txiv hmab txiv ntoo filling: Resistant ci yam tsis muaj to; Jam kis: Muab kev nthuav dav zoo heev; Jam filling: ruaj khov tsis muaj ntws
10) Khoom qab zib- tshwj xeeb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Candy 4500
Viscosity Ntau: 4,000-5,000
DS Tus nqi: 0.65-0.85
Cov Nta Tseem Ceeb: Muab elasticity thiab chewiness, zoo heev compatibility nrog syrups, thiab tiv thaiv sanding
Daim Ntawv Thov: -Gummies: Muab chewiness thiab elasticity- Mis Cakes: Txhim kho qhov tawv thiab tiv thaiv cov hniav adhesion-Caramel Cakes: Stabilizes qauv thiab tiv thaiv kev tawg.
11)Rau cov nroj tsuag- zaub mov nkaus xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Nroj tsuag 2200
Viscosity ntau: 2,000-2,500
DS Tus Nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Kev sib raug zoo nrog cov nroj tsuag cov protein (taum, oats, almonds), simulating mis nyuj-zoo li kev ntxhib los mos
Cov ntawv thov: Cog - cov mis nyuj (oat mis nyuj, kua mis nyuj, almond mis): Muab lub ntsej muag zoo nkauj thiab tiv thaiv sedimentation; Cog-raws li yogurt: Stabilizes gel thiab txhim kho kev ntxhib los mos; Cog -raws li ice cream: Muaj kev ntxhib los mos
12)Rau me nyuam mos mis xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Baby 1500
viscosity ntau: 1,200-1,800
DS Tus Nqi: Ntau dua lossis sib npaug rau 0.90
Cov Ntsiab Lus Tseem Ceeb: Cov purity siab heev, kev tswj nruj ntawm cov hlau hnyav, ua raws li cov qauv khoom noj me nyuam mos
Daim Ntawv Thov: -Baby Rice Powder: Thickening for easy swallowing-Baby Fruit Puree: Stable texture to tiv thaiv dej sib cais- Me Nyuam Mov Formula Foods: Safe and softening stabilizer
13) Rau cov khoom noj kho mob tshwj xeeb nkaus xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Kev kho mob 2000
Viscosity ntau: 1,500-2,500
DS tus nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Ua raws li Tus Qauv rau Cov Khoom Noj rau Cov Hom Phiaj Kho Mob Tshwj Xeeb (FSMP), haum rau cov neeg mob uas muaj dysphagia
Cov xwm txheej ntawm daim ntawv thov: Thickening qhov ncauj noj tshuaj ntxiv: tswj viscosity los pab txhawb kev noj los ntawm cov tib neeg uas muaj teeb meem nqos; Tube noj zaub mov: Muab cov khoom tsim nyog rheological
14) Tshwj xeeb rau cov khoom qab zib khov
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Txias 4000
Viscosity ntau: 3,500-4,500
DS tus nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Kev khov zoo heev-thaw ruaj khov, tswj kev ntxhib los mos txawm tias tom qab ntau qhov khov-thaw mus
Cov ntawv thov: Frozen mousse: Tsis muaj deformation tom qab thawing; Frozen yogurt: khaws cia zoo nkauj; Frozen ncuav mog qab zib: Tiv thaiv cov dej khov siv lead ua puas tsuaj rau cov qauv
15) Tshwj xeeb rau reprocessing cheese
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Cheese 3500
Viscosity ntau: 3,000-4,000
DS tus nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Ua haujlwm sib koom ua ke nrog cov mis nyuj proteins thiab emulsifying ntsev kom muab cov qauv emulsified ruaj khov thiab du zoo nkauj
Cov ntawv thov raug: Rov ua dua cov cheese hlais: Txhim kho slicability thiab tiv thaiv melting thiab ntws; Reprocessed cheese blocks: Muab kev ntxhib los mos thiab zoo yaj- hauv - qhov ncauj hnov
16) Rau foaming/air - txhaj cov zaub mov nkaus xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-Npaj 2800
Viscosity Range: 2,500-3,200
DS Tus nqi: 0.65-0.85
Cov Nta Tseem Ceeb: Cov npuas ruaj khov, txhim kho ua npuas dej tuav, thiab kev ntxhib los mos rau cov khoom noj aerated
Daim Ntawv Thov: Mousse Cake: Cov npuas ruaj khov tiv thaiv kev sib tsoo; Mis Tea: Ua ib txheej txheej ntawm cov mis nyuj khov thiab kav ntev; Cotton Candy: Muab cov qauv kev txhawb nqa ruaj khov
17) Rau edible films/coatings xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus- Zaj duab xis 5000
viscosity ntau: 4,500-5,500
DS Tus nqi: 0.65-0.85
Cov Nta Tseem Ceeb: Cov yeeb yaj kiab zoo heev- tsim cov khoom, cov yeeb yaj kiab siab, thiab muaj peev xwm nqa cov khoom xyaw nquag (cov tshuaj tua kab mob, tshuaj tua kab mob antioxidants)
Daim Ntawv Thov: Txiv Hmab Txiv Ntoo thiab Zaub Txheej Txheej: Txhim kho lub neej ntev - Khoom qab zib noo noo- cov ntaub ntawv pov thawj: Thaiv cov dej noo thiab tiv thaiv kev ua kom tsis txhob lo - Cov zaj duab xis noj rau cov khoom noj nqaij: Blocks oxygen thiab khaws cia tshiab
18)Rau -fat/fat- cov zaub mov qis xwb
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus-LowFat 3000
viscosity ntau: 2,500-3,500
DS Tus Nqi: Ntau dua lossis sib npaug rau 0.90
Cov yam ntxwv tseem ceeb: Simulates rog zoo nkauj, muab tag nrho - rog- zoo li sib xws thiab qhov ncauj qhov ncauj hauv qis - cov qauv rog
Daim ntawv thov raug: Tsawg- rog zaub xam lav hnav khaub ncaws: Muab cov nplaum nplaum; Tsawg- cov dej khov nab kuab muaj roj: Kev them nyiaj rau kev ntxhib los mos vim txo cov roj cov ntsiab lus; Tsawg- rog yogurt: Ua kom tuab tuab
19) Organic ntawv pov thawj mob siab rau
Cov qauv pom zoo: (Derivative) Khoom noj khoom haus -Organic 2500
viscosity ntau: 2,000-3,000
DS Tus nqi: 0.65-0.85
Cov yam ntxwv tseem ceeb: Cov khoom xyaw ua tau raws li cov qauv organic, cov txheej txheem tsim tau ntawv pov thawj organic
Daim ntawv thov: Organic Juice: ruaj khov system ua raws li cov organic yuav tsum tau; Organic Me Nyuam Mos Khoom Noj: Ua tau raws li cov qauv organic nruj; Organic Jam: Ntawv pov thawj cov khoom xyaw organic
5. Khoom
A. Thickening: CMC tuaj yeem tsim cov viscosity siab ntawm cov concentration tsawg. Nws kuj ua raws li lubricant.
B. Kev tuav dej: CMC yog cov ntaub ntawv dej, pab ua kom lub txee lub neej ntawm cov zaub mov.
C. Kev pab cuam: CMC ua raws li emulsifier thiab suspension stabilizer, tshwj xeeb tshaj yog nyob rau hauv icings los tswj cov dej khov siv lead ua loj.
D. Kev tsim zaj duab xis: CMC tuaj yeem tsim ib zaj duab xis rau ntawm qhov chaw ntawm cov zaub mov kib, xws li. instant noodle, thiab tiv thaiv kev nqus ntawm cov roj zaub ntau dhau.
E. Chemical stability: CMC yog resistant rau tshav kub, lub teeb, pwm thiab feem ntau siv tshuaj.
F. Physiologically inert: CMC raws li cov khoom noj additive tsis muaj caloric nqi thiab tsis tuaj yeem metabolized.
6. Cov yam ntxwv
A. Finely faib molecular hnyav.
B. Siab tiv taus acid.
C. Siab tiv taus ntsev.
D. High transparency, tsis tshua muaj fibers.
E. Low gel.
7. Pob
Ntim: 25kg kraft ntawv hnab, lossis lwm yam ntim raws li cov neeg thov.
8. Cia
A. Khaws rau hauv qhov chaw txias, qhuav, huv, qhov cua.
B. Cov khoom lag luam rau qib tshuaj thiab zaub mov yuav tsum tsis txhob muab tso ua ke nrog cov tshuaj lom neeg thiab cov khoom tsim kev puas tsuaj lossis cov khoom muaj ntxhiab tsw ntxhiab thaum thauj thiab khaws cia.
C. Txij li hnub tsim khoom, lub sijhawm khaws cia yuav tsum tsis pub tshaj 4 xyoo rau cov khoom lag luam thiab 2 xyoos rau cov khoom lag luam rau qib tshuaj thiab zaub mov.
D. Cov khoom yuav tsum raug tiv thaiv los ntawm dej thiab lub hnab ntim khoom puas thaum lub sijhawm thauj mus los.
Peb tuaj yeem tsim cov zaub mov qib Sodium Carboxymethyl Cellulose nrog purity siab, siab viscosity raws li cov neeg siv khoom xav tau.
9. Daim ntawv pov thawj rau Kosher, HALAL, ISO9001, ISO14001 thiab lwm yam.
Peb tuaj yeem muab cov lus qhia ntxaws ntxaws rau txhua tus qauv ntawm cov khoom lag luam, thiab cov khoom lag luam derivative kuj txhawb kev hloov kho. Yog tias koj xav tau cov ntaub ntawv no lossis muaj lwm yam kev thov ntau lawm, thov koj xav tiv tauj peb txhua lub sijhawm!
Cim npe nrov: zaub mov qib cmc(derivative), Tuam Tshoj , chaw tsim tshuaj paus, hoobkas, pheej yig, siab -purity, zaub mov- qib