Daim ntawv
Carboxymethyl cellulose (CMC) (E466) yog ib hom ntawm cov pos hniav hloov cellulose (los yog tus cog cellulose fiber ntau). Nyob rau hauv kev lag luam noj, nws siv ib tus neeg saib xyuas stabilizing, ib thooj dab tsi, zaj duab xis txoj kev ua no, suspending tus neeg saib xyuas thiab tus neeg saib xyuas additive.
Daim ntaub ntawv muaj xws li mis nyuj khov, seasoning, ntses, ncuav qab zib, thiab Boudin. Nws yog cov nuj nqi txais kev pab raws li txoj cai.
CMC yuav qhia tau meej, nplaum ib nyuag, tov. Nws soluble hauv dej txias, tab sis yog nws tsis yooj yim rau disperse thaum cua sov. CMC yog ib thooj ntawm qhuav mixed dej qab zib, phoov, corrugated thiab khov, khov thiab ruaj khov, cov batter thiab qaub mis nyuj. Nws
ua rau daim av dej tuav ncuav mog qab zib hmoov chav dej, suab thaj thiab ua thooj.
Kev muaj nuj nqi
1. yoghurt haus kom txhob theem sib cais, tiv thaiv thiab kev txhim khu saj cov protein mis nyuj.
2. lug txhim khu cov saj ntawm instant, cocoa stability ntawm emulsion. Rog hloov.
3.ice-Lee thiab Sorbet tswj kev siv lead ua nab kuab, txo lub ntsoog. Viscosity tsuj.
4. cheese kis roj thiab mis nyuj twg muaj protein ntau hloov txoj. Sau ntau lawm. Kev tiv thaiv lub cev qhuav dej.
5. protection txiv hmab txiv ntoo thiab yogurt mis protein. Kev tiv thaiv lub cev qhuav dej. Viscosity tsuj.
6. phoov khoom xyaw thiab viscosity tiv thaiv thiab kev tswj.
7. bakery khoom uas paub khov-thaw stability, laus tiv thaiv, qauv thiab zoo nkauj uas paub pa roj teeb
8. cov kev tiv thaiv (soup) thiab kua ntsw protein. Viscosity tsuj. Nkoog thaw stability.
9. marinade thiab dressing protein ntau txoj kev los tiv thaiv. Viscosity tsuj. Tshem tawm insoluble teeb meem.
10. cawv wines, thooj thiab stability. Kev tiv thaiv protein ntau. Viscosity tsuj.