Voedingssupplement Natriumcarboxymethylcellulose CMC in snel bevroren gekookt tarwevoedsel en dessert
| High Light: | Vinnige bevroren gekookte tarwevoedsel CMC,Dessert CMC,Voedingssupplement natriumcarboxymethylcellulose |
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Natriumcarboxymethylcellulose
De producten moeten na veelvoudige bevriezing voortdurend in de oorspronkelijke staat blijven
Verleng de frisheid van het leven
De kenmerken van CMC voor levensmiddelen
1 Eenvormige moleculaire massaverdeling.
2 Hoge resistentie tegen zuur.
3 Hoge weerstand tegen zout.
4 Hoge D.S., hoge transparantie, lage vrije vezels.
5 Low gel.
| Specificatie | |||||||||||
| Soorten Artikel 2 |
FL100 | FL9 | FM9 | FH9 | FVH9-1 | FVH9-2 | FVH9-3 | FVH9-4 | FVH9-5 | FVH9 | |
| Viscositeit, mPa.s (25°C, Brookfield 30 tpm) |
1% | 200 tot 500 | 500 tot 1000 | 1000 tot 2000 | 2000 tot en met 2000 | 3000-4000 | 4000-5000 | > 5000 | |||
| 2% | 5-400 | 5-400 | 400-2000 | ||||||||
| Uiterlijk | Wit of licht geelhartig vezelvormig poeder of deeltje | ||||||||||
| Degree of Substitution (D.S.) | 1.0-1.2 | 0.9-1.0 | |||||||||
| Zuiverheid ((%) | ≥ 99.5 | ||||||||||
| Verlies bij drogen ((w/%) | ≤ 8.0 | ||||||||||
| PH-waarde | 6.0-8.5 | ||||||||||
| Natriumethanolaat ((w/%) | ≤ 0.4 | ||||||||||
| Chloriden ((NACL w/%) | ≤ 0.5 | ||||||||||
| Natrium ((w/%) | ≤ 12.4 | ||||||||||
| Pb ((mg/kg) | ≤ 2.0 | ||||||||||
| As ((mg/kg) | ≤ 2.0 | ||||||||||
| Totaal aantal platen ((cfu/g) | ≤ 500 | ||||||||||
| Schimmel en gist ((cfu/g) | ≤ 100 | ||||||||||
| E-coli ((cfu/gr) | Negatief | ||||||||||
| Salmonella ((cfu/g) | Negatief | ||||||||||
| Staphylococcus aureus ((cfu/g) | Negatief | ||||||||||
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