Chemical Machinery

Food Additive Stabilizer Carboxymethyl cellulose emulsifier in baked food


The main function is to prevent the starch aging, leavening effect. It can connect the oil and water, reduce the surface tension of the water and the oil surface, make fat evenly dispersed, to prevent oil leakage, improve the taste, improve brittleness, and can reduce the amount of egg to form a stable & quot;oil in water& quot; or & quot;oil water& quot; one state, do so out of bread will be quick, soft and shiny.
If you do not add emulsifier, bread will become hard for two days aging, adding emulsifier equivalent to the bread with anti aging agent and preservative, the bread core is not easy to aging.

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Specifications:

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Type Specification | FH6 |
1% SolutionViscosity ( mPa.s) | 1000-8000 |
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 ? |
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1. Function: Used as addtive in food industry, CMC has the functions of thickening, suspending, emulsifying, stabilizing, shaping, filming, bulking, anti-corrosion, retaining freshness, acid-resisting, health protecting etc. ? 2. Advantage: CMC can replace the application of guar gum, gelatin, agar, sodium alginate and pectin, reduce the cost. ? 3. Application: Widely used in modern food industry, such as frozen food, solid drink, fruit juice, jam, lactic acid drinks, condiment, biscuit, instant noodles, bakery products, meat products etc.
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