Ice Cream High Purity Food Additive Stabilizer Carboxymethyl Cellulose Improve the taste

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Ice Cream High Purity Food Additive Stabilizer Carboxymethyl Cellulose Improve the taste The main effect of ice cream viscosifier: 1 . Improve the dispersion of fat in the mixture, so that the fat particles are fine, distribute evenly, improve the stability of emulsion. 2 . To promote the interaction of fat and protein, make the emulsion instability or demulsification, help fat agglomeration and agglomeration. 3 . Improve air mixing, improve foaming and expansion rate. 4 . To give ice cream the delicate structure and good drying degree, prevent or control the formation of large ice crystals. 5 . Improve stability and security. 6 . To prevent the ice cream in the storage process of contraction and deformation, improve the mouth thaw. 7 . Thickening: to give the ice cream paste the appropriate viscosity, so that the product taste lubrication. Specification: - - - - Type Specification | FH9 | 1% SolutionViscosity (mPa.s) | 100-800 | Degree of Substitution | 0.90 | Purity % | 99.5 | PH | 6.0-8.5 | Loss on Drying % | 10 | Heavy metal(Pb) % | 0.002 | Iron % | 0.03 | Arsenic % | 0.0002 | - - - - VIHO CMC is widely used stabilizer in standard, premium and economical ice cream and frozen dessert formulations. It is used to control water mobility and texture for the following benefits: Stabilize against heat shock; Control ice crystal size and melt profile; Provide desirable texture; Highly rated eating quality; Excellent overrun and stiffness parameters.

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YIXING TONGDA CHEMICAL LIMITED CO.,LTD

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