CMC Ice Cream Emulsifiers And Stabilizers / Sodium Carboxymethyl Cellulose Gum

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Coffee ice cream CMC Food Additive Improve the stability of emulsion The main effect of ice cream emulsifier: 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. Specifications: - - - - Type Specification | FH9 | 2% SolutionViscosity ( mPa.s) | 800-1200 | 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 | - - - - The main role in the manufacture of ice cream stabilizer: 1 . Improve the stability of emulsion to prevent the separation of whey. 2 . Improve the inflation performance, improve the foaming ability and the expansion rate. 3 . To prevent or control the growth of ice crystals during storage, delay melting, improve storage stability and prevent shrinkage and deformation of finished products. 4 . Improve the formation and structure of ice cream. 5 . Improve the conservation of nature, prolong the suitable diet and improve the solubility of the mouth. - - - - - - - -

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YIXING TONGDA CHEMICAL LIMITED CO.,LTD

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