Agrochemicals & Pesticides

FH9 CMC Food Additive Improve the stability and viscosity of milk

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The role of stabilizer in milk:

1. Increase the viscosity of liquid milk
2. Thickening agent and milk protein has good reactivity
3. The interaction between the thickening agent
4. Thickening agent and emulsifier interaction
5. The stabilizing effect of the salt components
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Specifications

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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 ? |
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? ?Through the above introduction, it is not difficult to find, the composite stabilizer in liquid milk more and more play an important role, it can be said that if there is no thickener, emulsifier and stabilizer, a lot of color of the liquid milk is very difficult to produce. For example, cocoa milk, fruit juice milk, yogurt, sterilization of stirred yogurt, milk and other various activities, even in the past that pasteurized milk and UHT milk do not need to add any stabilizer, many manufacturers are now, in order to improve product flavor and stability, also in the use of stabilizer. This shows that liquid milk is not stable, so it is very necessary to use thickener and stabilizer.

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