Low Viscosity 9 Type Food Grade CMC Powder Passed ISO/SGS/Brc - Food Emulsifiers - Food Additive - Agriculture & Food - Products - Web-86.com

Low Viscosity 9 Type Food Grade CMC Powder Passed ISO/SGS/Brc

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    Negotiable

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    The date of payment from buyers deliver within days

  • seat:

    Shandong

  • Validity to:

    Long-term effective

  • Last update:

    2017-12-26 17:39

  • Browse the number:

    152

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Company Profile

Qingdao Jingtai Huacheng International Trade Co., Ltd.

By certification [File Integrity]

Contact:Mr. Guo Dong(Mr.)  

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Telephone:

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Area:Shandong

Address:Shandong

Website: http://www.web-86.com/com/fortunebiotech/

Product details

 Low viscosity 9 Type food grade CMC powder passed ISO/SGS/BRC
Product Name:Carboxymethyl cellulose (CMC)
Synonyms:Carmellose, E466, cellulose gum
CAS No.:9004-32-4
Physical Properties:White or light yellow powder, granule or fiber solid, odorless, tasteless and non-toxic.
Storage:Keep it under sealed, cool and ventilated condition. Once opened, please seal again or consume ASAP.
Standard Package:25KG/kraft bag
High Purity 9Type Food Grade CMC Technical Sheet
(In accordance with the requirements of GB1886.232-2016 about Food Additives Carboxymethyl Cellulose)
Model FL9A FM9A FH9A FVH9A-1 FVH9A-2 FVH9A-3 FL10A
1% Aqueous solution
Brookfield viscosity (mPa.s)
    200-500 500-2000 2000-5000 ≥3000  
2% Aqueous solution viscosity
(mPa.s)
25-400 400-2000         25-400
PH value
(10g/L aqueous solution)
 
6.5-8.5
Degree of substitution (D.S.) ≥0.92 ≥0.90 ≥1.0
Purity (%) ≥99.5
Chloride (As Cl-, %) ≤0.5
Sodium glycolate (%) ≤0.4
Loss on drying (%) ≤8.0
As (mg/kg) ≤2.0
Pb (mg/kg) ≤2.0
Total plate count (cfu/g) ≤500
Mould & Yeasts (cfu/g) ≤100
E. Coli (cfu/g) Not detected
Salmonella (cfu/g) Not detected
Staphylococcusaureus (cfu/g) Not detected
Product Applications:
Comparing with like products, food grade sodium carboxymethyl cellulose produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Moleculars distribute uniformly with purity greater than 99.5%. Prevent food from influence of other substances.
1.Structure Loosen Effect 2.Thickening and Taste Improvement Effect 3.Water Retention Effect 4. Suspending Effect 5. Binding Effect 6. Peptization Effect 7. Cross-Linking Effect 8. Curative Effect