Zibo Hondo Chemical Co., Ltd. yog ib qho ntawm cov tuam txhab kev paub ntau tshaj plaws thiab cov chaw muag khoom ntawm cov khoom xyaw zaub mov cmc (e466) hauv Suav teb. Peb lub Hoobkas muab cov khoom zoo hauv Suav teb nrog cov nqi sib tw. Yog tias koj muaj lus nug txog kev hais lus, thov koj xav email rau peb.

Cov Khoom Noj Khoom Noj CMC, tseem hu ua Sodium Carboxymethyl Cellulose (E466), yog dej -soluble cellulose ether tau los ntawm cov nroj tsuag purified cellulose. Nws ua haujlwm raws li cov khoom noj khoom haus thickener, stabilizer thiab kev ntxhib los mos modifier nyob rau hauv ntau yam khoom noj khoom haus.High-purity Food Ingredients CMC (E466) tsim los kom ruaj khov thickening, ncua kev kawm ntawv thiab kev ntxhib los mos txhim kho nyob rau hauv ice cream, dej haus, sauces thiab bakery khoom. Tswj viscosity, tsis tshua muaj ntsev cov ntsiab lus thiab kev ua tau zoo ib yam ua rau nws muaj kev txhim khu kev qha rau cov chaw tsim khoom noj khoom haus nrhiav kev nyab xeeb, ruaj khov thiab tsim kom muaj peev xwm.

Muaj nuj nqi

Los ntawm kev tswj etherification thiab purification txheej txheem, cov qauv polymer yog optimized los muab:

Kev ua haujlwm zoo viscosity

Zoo heev hydration ceev

Tsawg ntsev seem thiab los ntawm - qib khoom

Kev ua haujlwm ruaj khov ntawm pH 4-10

Thickening Control:Khoom noj khoom haus qib CMC tsim cov tshuaj colloidal ruaj khov hauv dej. Txawm tias tsawg npaum li cas (0.2-0.8%), nws nce viscosity thaum tuav lub qhov ncauj du.

Stabilization: CMC txhim kho emulsion thiab ncua kev ruaj ntseg los ntawm kev tiv thaiv theem sib cais hauv dej haus, mis nyuj haus thiab kua ntses.

Peb cov zaub mov qib CMC ua raws li cov qauv khoom noj khoom haus thoob ntiaj teb thiab tsim nyog rau kev lag luam xa tawm thoob ntiaj teb.

Daim ntawv thov

Dej & Dej

Suspension stabilization ntawm pulp thiab as-ham

Txo sedimentation

Khaws viscosity nyob rau hauv acidic tej yam kev mob

Txhim kho qhov pom tseeb hauv cov dej ntshiab

Haum rau cov kua txiv hmab txiv ntoo, dej qab zib, dej haus vitamin thiab cov nroj tsuag - dej qab zib.

Mis & Mis Khoom

Tiv thaiv whey sib cais nyob rau hauv cov mis nyuj flavored

Txhim kho viscosity hauv cov mis nyuj chocolate

Enhances smooth thiab creamy qhov ncauj

Stabilizes protein systems thaum khaws cia

Siv dav hauv cov mis nyuj haus, fermented mis nyuj, yogurt haus thiab mis nyuj- dej haus.

Ice Cream & Frozen Desserts

Tswj cov dej khov siv lead ua loj hlob

Txhim kho melting kuj

Txhim kho creaminess thiab kev ntxhib los mos

Stabilizes huab cua incorporation

Sauces & Dressings

Tswj viscosity

Tiv thaiv kev sib cais dej

Enhances pourability thiab sib xws

Noodles & Instant Foods

Txhim kho mov paj elasticity

Txhim khu kev ua noj ua haus

Txo qhov ua noj poob

Khaws ib qho kev ntxhib los mos tom qab ua tiav

Bakery & Confectionery

Txhim kho cov dej noo

Txhim khu kev ruaj ntseg hauv pastries

Txhim khu kev sib kis ntawm icing thiab cream

Tsiaj Noj & Tsiaj Pub

Txhim kho pellet khi thiab uniformity

Txhim kho cov dej noo khaws cia hauv cov khoom qhuav thiab ntub dej

Stabilizes kev ntxhib los mos thiab tiv thaiv cov khoom sib cais

Txhawb nqa khoom noj khoom haus thiab palatability

Cov khoom yogurt

Tiv thaiv whey sib cais

Txhim kho cov qauv gel

Txhim kho creaminess thiab cia stability

Nqaij Khoom & Nqaij Npuas

Txhim kho dej -binding peev

Txhim khu kev ntxhib los mos thiab sliceability

Txo qhov ua noj poob

Stabilizes rog thiab protein matrix

Txhim kho cov qoob loo hauv cov khoom siv nqaij ua tiav

Qhov zoo

1. Stabilizer - Ntev - Lub Sij Hawm Cov Qauv Zoo

FOOD INGREDIENTS CMC tsim ib lub koom haum hydration network nyob rau hauv aqueous systems. Lub network no cuam tshuam nrog cov dej molecules thiab lwm yam khoom noj (proteins, suab thaj, starches), pab tswj kev ncaj ncees ntawm lub sijhawm.

Cov txiaj ntsig kev lag luam:

Txo cov whey sib cais hauv cov khoom siv mis nyuj

Minimizes theem sib cais hauv cov kua ntses thiab dej haus

Txhim kho khov-thaw stability hauv cov khoom qab zib khov

Vim li cas nws ua haujlwm:
Cov pawg carboxymethyl tau qhia thaum lub sij hawm etherification nce hydrophilicity, tso cai rau cov saw hlau polymer kom nyob twj ywm tsis tu ncua. Tswj Degree ntawm Kev Hloov Kho (DS 0.65–0.90) ua kom cov dej zoo sib npaug.

Rau cov tuam txhab loj - nplai, kev ruaj ntseg ntawm cov qauv txhais tau tias tsawg dua kev tsis txaus siab thiab lub neej txee ntev dua.

2. Emulsifier Support – Txhim kho Roj-Dej Compatibility

Thaum CMC tsis yog thawj surfactant, nws txhim khu kev ruaj ntseg ntawm emulsion los ntawm kev nce mus ntxiv -theem viscosity thiab tiv thaiv cov dej sib sau ua ke.

Cov txiaj ntsig kev lag luam:

Txhim kho emulsion stability nyob rau hauv cov zaub xam lav hnav khaub ncaws thiab kua ntses

Txo cov roj sib cais thaum khaws cia

Txhim khu kev ntxhib los mos uniformity

Vim li cas nws ua haujlwm:
Los ntawm kev nce viscosity nyob rau hauv cov dej theem, CMC txo cov kev txav ntawm cov roj tee, txwv kev coalescence thiab gravitational sib cais. Qhov no mechanical stabilization txhim kho emulsion lifespan yam tsis hloov pauv tsw.

3. Dispersant – Uniform Ingredient Distribution

FOOD INGREDIENTS CMC pab sib npaug faib cov khoom tsis sib xws xws li:

Cocoa hmoov / Protein cais / Txiv hmab txiv ntoo pulp / Nutrition additives

Cov txiaj ntsig kev lag luam:

Txo sedimentation

Ua kom zoo ib yam

Txhim kho qhov pom kev sib xws

Vim li cas nws ua haujlwm:
Cov hydrated polymer chains tsim ib qho peb - qhov sib txuas sib txuas uas ntxiab thiab tuav cov khoom hauv kev raug ncua, txo tus nqi kev daws teeb meem raws li Stokes 'Txoj Cai Cai.

Rau cov neeg tsim khoom noj haus thiab cov khoom noj ua haujlwm, qhov no ua kom cov neeg siv khoom zoo ib yam.

4. Thickener – Precise Viscosity Control

Ib qho tseem ceeb ntawm FOOD INGREDIENTS CMC yog adjustable thiab ruaj khov viscosity tswj.

Hom Kev Tswj Parameters:

300-2000 cps (1% tov, 25 degree, Brookfield)

Batch sib txawv feem ntau nyob rau hauv ± 5%

Cov txiaj ntsig kev lag luam:

Predictable flow cwj pwm thaum lub sij hawm sau, Txhim kho qhov ncauj thiab lub cev, zoo txheej txheej hauv cov kua ntses

Vim li cas nws tseem ceeb:
Qhov ruaj khov viscosity txo qis ntau qhov sib txawv thiab ua kom cov khoom zoo sib xws hauv cov khoom siv.

5. Suspending Agent – Txhim khu particle Suspension

Hauv cov dej haus thiab cov khoom noj ua kua, sedimentation ncaj qha cuam tshuam rau kev nkag siab ntawm cov khoom. CMC ua tau zoo qeeb particle nyob.

Daim ntawv thov:

Txiv hmab txiv ntoo nrog pulp, Protein dej haus, Khoom noj khoom haus dej qab zib

Vim li cas nws ua haujlwm:
Qhov nce viscosity thiab kev tsim network txo cov khoom txav mus los, txhim kho lub cev ruaj khov thaum lub neej txee.

6. Txhim kho Acid Resistance (High DS Hom)

Tus qauv cellulose derivatives yuav poob viscosity nyob rau hauv acidic systems.
Peb High DS hom FOOD INGREDIENTS CMC yog tshwj xeeb rau kev ua kom zoo rau qhov chaw pH tsawg.

Performance Range:

Stable nyob rau hauv pH 3.0-4.5

Khaws viscosity tom qab pasteurization

Vim li cas nws ua haujlwm:
Kev hloov pauv siab dua ua rau muaj kev cuam tshuam ntawm electrostatic repulsion ntawm polymer chains, tiv thaiv kev sib sau ua ke thiab tswj cov dej hauv acidic.

Qhov no ua rau nws haum rau cov txiv hmab txiv ntoo dej haus, flavored mis nyuj thiab dej qab zib haumxeeb.

Specification

Cov khoom kuaj	Specification
Qhov tshwm sim	Dawb thiab daj hmoov
Viscosity (1% solu.s) mPa.s	5~10000
Degree ntawm kev hloov pauv%	Ntau dua lossis sib npaug li 0.8
Poob ntawm ziab,%	Tsawg dua los yog sib npaug rau 10.0
PH, 1% daws	6.0~8.0
Purity,%	Ntau dua lossis sib npaug rau 99.5
Sodium Glycolate,%	Tsawg dua lossis sib npaug li 0.4
chloride,%	Tsawg dua los yog sib npaug li 0.5
Cov hlau hnyav (%), mg / kg	Tsawg dua los yog sib npaug 2
Lead (Pb), mg/kg	Tsawg dua los yog sib npaug 2
Raws li (As), mg/kg	Tsawg dua los yog sib npaug 2

Quality Control System

Peb ua haujlwm raws li kev tswj hwm kev tswj hwm zoo kom ntseeg tau cov khoom sib xws:

Raw Material Control

Refined cellulose nrhiav kev txheeb xyuas

Supplier audit system

Kev ntsuam xyuas cov khoom tuaj (nqus, purity)

Cov txheej txheem ntau lawm tswj

Etherification ntsuas kub

pH thiab tshuaj tiv thaiv lub sij hawm tswj

Hauv - txheej txheem viscosity taug qab

Kev tshuaj xyuas cov khoom tiav

Kev ntsuam xyuas viscosity (Brookfield method)

Degree ntawm kev hloov kev txheeb xyuas

Kev ntsuam xyuas ntsev thiab noo noo

Kev kuaj microbiological

Ua ntej -Kev Tshuaj Xyuas Kev Xa Khoom

Batch retention samples

Certificate of Analysis (COA) muab rau ib tug ntau

Kev tshuaj ntsuam xyuas kev ntim khoom

Quality Assurance

Tag nrho traceability system

ISO-cov ntaub ntawv ua raws

Kev them nyiaj yug rau Halal / Kosher cov ntaub ntawv thaum thov

Vim Li Cas Xaiv Peb

Kev paub txog cellulose ether chaw tsim tshuaj paus

ruaj khov batch-rau-batch viscosity tswj

Export kev paub hauv kev lag luam thoob ntiaj teb

Kev soj ntsuam nruj zoo

Txhim khu kev qha bulk mov muaj peev xwm

Peb tsom mus rau qhov ntev - kev koom tes nrog cov tuam ntxhab thiab cov muag khoom noj.

Kev them nyiaj yug daim ntawv thov & kev daws teeb meem

Peb ua ntau tshaj qhov muab CMC. Peb pab manufacturers hauv optimizing formulations:

Kho viscosity kom phim cov txheej txheem kub

Txhim kho dej ntshiab

Txo cov syneresis hauv cov kua ntses

Sib npaug hydrocolloid blends

Peb pab neeg ua haujlwm ua haujlwm nrog cov kws tsim khoom tsim khoom kom ntseeg tau tias qhov ntsuas ruaj khov - nce kev ua tau zoo.

Tom qab -Kev Pabcuam Muag

Kev taw qhia kev tsim qauv

Kev them nyiaj yug qauv rau R & D kuaj

COA thiab kev tswj cov ntaub ntawv kev pab

Teb ceev ceev hauv 24 teev

Ntim & Cia

Cia:

1. Khaws rau hauv qhov chaw txias, qhuav, huv, qhov cua. Kub Max . 70℃, nrog cov av noo txheeb ze Tsawg dua lossis sib npaug li 80%.

Cia:

2. Cov khoom lag luam rau qib tshuaj thiab zaub mov yuav tsum tsis txhob muab tso ua ke nrog cov tshuaj lom neeg thiab cov khoom tsim kev puas tsuaj lossis cov khoom muaj ntxhiab tsw ntxhiab thaum thauj thiab khaws cia.

Cia:

3. Txij li hnub tsim khoom, lub sijhawm khaws cia yuav tsum tsis pub tshaj 4 xyoo rau cov khoom lag luam thiab 2 xyoos rau cov khoom lag luam rau qib tshuaj thiab zaub mov.

Cia:

4. Cov khoom yuav tsum raug tiv thaiv los ntawm dej thiab lub hnab ntim khoom puas thaum lub sijhawm thauj mus los.

Ntim:

25kg kraft ntawv hnab nrog PE puab, los yog raws li cov neeg thov.

product-1198-883

Xaus

Cov Khoom Muag Khoom Noj CMC, tseem hu ua Sodium Carboxymethyl Cellulose (E466), tseem yog ib qho ntawm cov ntseeg tau thiab siv dav siv hydrocolloids hauv kev ua zaub mov niaj hnub. Nws muaj ntau yam kev ua tau zoo- thickening, stabilization, dej tuav, thiab kev hloov kho kev ntxhib los mos- ua rau nws muaj cov khoom tseem ceeb hauv cov ntawv thov xws li dej khov, dej haus, kua ntses, noodles, thiab khoom noj khoom haus.

FAQ

Dab tsi yog qhov txawv ntawm qib CMC thiab industrial CMC?

Khoom noj khoom haus qib CMC yuav tsum tau purity siab dua, txo cov ntsiab lus ntsev, thiab ua raws li cov qauv kev nyab xeeb zaub mov.

Dab tsi viscosity qib yuav tsum tau siv rau cov dej haus?

Cov qib qis rau nruab nrab viscosity feem ntau yog siv los tswj kom pom tseeb thiab zoo nkauj.

Puas yog koj CMC E466 ua raws li kev xa tawm?

Yog lawm, cov ntaub ntawv xws li COA thiab daim ntawv pov thawj kev ua raws cai muaj.

CMC puas tuaj yeem sib xyaw nrog lwm cov hydrocolloids?

Yog lawm, nws ua tau zoo nrog xanthan cov pos hniav thiab guar cov pos hniav los tsim kev sib koom ua ke ntawm cov pos hniav.

Cim npe nrov: Cov khoom xyaw zaub mov cmc (e466), Tuam Tshoj cov khoom xyaw zaub mov cmc (e466) manufacturers, lwm tus neeg, Hoobkas

Cov khoom xyaw zaub mov CMC (E466)

Muaj nuj nqi