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CMC Ice Cream Emulsifiers And Stabilizers / Sodium Carboxymethyl Cellulose Gum

FH9

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Description

Coffee ice cream CMC Food Additive Improve the stability of emulsion

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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.

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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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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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