Khoom noj khoom haus qib CMC

Khoom noj khoom haus qib CMC

Khoom noj khoom haus qib CMC Sodiumcarboxymethyl cellulose muaj ntau lub luag haujlwm hauv cov khoom noj xws li thickening, ncua kev kawm ntawv, emulsification, stabilization, zoo li qub, tsim zaj duab xis, nthuav dav, khaws cia, acid kuj thiab kev kho mob. Nws tuaj yeem hloov cov pos hniav, gelatin, Lub luag haujlwm ntawm agar, sodium alginate thiab pectin hauv kev tsim khoom noj khoom haus yog siv dav hauv kev lag luam khoom noj niaj hnub, xws li lactobacillus dej haus, txiv hmab txiv ntoo mis nyuj, ice cream, sherbet, gelatin, mos khoom qab zib, jelly, qhob cij, filling, pancakes, khoom txias, dej haus, condiments, biscuits, instant noodles, nqaij cov khoom, pastes, biscuits, gluten-dawb qhob cij, gluten-dawb pasta, thiab lwm yam. Siv nyob rau hauv cov zaub mov, nws muaj peev xwm txhim kho saj, txhim kho qib thiab zoo ntawm cov khoom, thiab txuas lub neej txee.

Kimacell® Food grade CMC tuaj yeem txo qhov sib xyaw ntawm cov khoom noj thiab ua kom lub neej txee ntawm zaub mov; nws tuaj yeem tswj tau qhov loj ntawm cov muaju hauv cov khoom noj khov thiab tiv thaiv cov roj thiab cov dej noo; Thaum ntxiv rau biscuits, Kimacell® Khoom noj khoom haus qib CMC tuaj yeem ua tiav cov nyhuv tiv thaiv. Kev nqus dej zoo dua thiab khaws cia, thiab txhim kho kev ruaj ntseg ntawm biscuits los ntawm kev txhim kho lawv cov khoom sib txuas. Qhov qis thiab nruab nrab viscosity hauv Kimacell® Food grade CMC series muab kev ua haujlwm ruaj khov thiab ua tau raws li cov neeg siv khoom xav tau.

Yam khoom

Nrov qib

Fkev ua haujlwm ntawm CMC hauv kev tsim khoom noj

1. Thickening: Siab viscosity tuaj yeem tau txais ntawm qhov tsis tshua muaj siab. Nws tuaj yeem tswj tau qhov viscosity thaum lub sijhawm ua zaub mov, thaum muab cov khoom noj kom zoo.

2. Dej tuav: txo qhov sib xyaw ntawm cov khoom noj thiab ua kom lub neej txee ntawm cov zaub mov.

3. Dispersion stability: tswj kev ruaj ntseg ntawm cov zaub mov zoo, tiv thaiv cov roj thiab dej txheej (emulsification), tswj qhov loj ntawm cov muaju hauv cov zaub mov khov (txo cov dej khov).

4. Cov cuab yeej ua yeeb yaj kiab: Ib txheej ntawm cov nplaum nplaum yog tsim rau hauv cov khoom noj kib kom tsis txhob nqus cov rog thiab roj ntau dhau.

5. Chemical stability: Nws ruaj khov rau cov tshuaj, tshav kub thiab lub teeb, thiab muaj qee yam kev tiv thaiv mildew.

6. Metabolic inertness: Raws li ib qho ntxiv rau cov zaub mov, nws yuav tsis metabolized thiab tsis muab calories hauv zaub mov.

7. Tsis muaj ntxhiab tsw, tsis muaj tshuaj lom thiab saj tsis qab.

Pkev ua haujlwm ntawmqib zaub movCMC

Khoom noj khoom haus qib CMC tau siv los ua ib qho ntxiv hauv cov khoom nojzaub movkev lag luam rau ntau xyoo hauvlub ntiaj teb no. Ntau xyoo dhau los,Khoom noj khoom haus qib CMCcov tuam txhab tau txuas ntxiv txhim kho qhov zoo ntawm CMC. Peb lub tuam txhab tau ua tiav kev tshawb fawb txuas ntxiv ntawm cov kua qaub thiab ntsev tsis kam ntawm Cov Khoom Noj Qib CMC. Qhov zoo ntawm cov khoom tau raug lees paub los ntawm cov tuam txhab khoom noj loj hauv tsev thiab txawv teb chaws, uas tau ua lub luag haujlwm tseem ceeb hauv kev txhim kho cov khoom noj khoom haus zoo.

Khoom noj khoom haus qib CMC piv nrog rau lwm yam khoom zoo sib xws

A. Cov molecules sib npaug sib npaug, thiab qhov ntim feem ntau hnyav dua;

B. High acid kuj;

C. siab ntsev;

D. High transparency, tsawg heev dawb fibers;

E. Tsawg gel.

Lub luag haujlwm hauv kev tsim khoom noj thiab kev sib txawv

1 Lub luag haujlwm ntawm ice cream hauv kev tsim cov dej txias thiab khoom noj txias:

1.)Cov khoom xyaw ntawm ice cream: mis nyuj, qab zib, emulsion, thiab lwm yam tuaj yeem sib tov sib npaug;

2. )Kev ua haujlwm zoo, tsis yooj yim tawg;

3.)Tiv thaiv cov dej khov nab kuab thiab nplawm tus nplaig;

4. )Zoo gloss thiab zoo nkauj tsos.

2Lub luag haujlwm ntawm noodles (instant noodles):

1. )Thaum nplawm thiab nias, nws muaj zog viscosity thiab dej tuav, thiab muaj dej, yog li nws yooj yim rau do;

2. )Tom qab cov cua sov ua kom sov, txheej txheej txheej txheej nyias nyias yog tsim, qhov saum npoo yog du thiab ci, thiab nws yooj yim rau txheej txheem;

3.)Tsawg roj noj rau kib;

4.)Nws tuaj yeem txhim kho cov noodle zoo thiab lub zog, thiab nws tsis yooj yim rau tawg thaum ntim thiab thauj;

5.)Cov saj yog qhov zoo, thiab cov hlwv tsis nplaum.

3 Lub luag haujlwm hauv kev tsim cov kab mob lactic acid dej haus (yogurt):

1.)Zoo stability, tsis yooj yim los tsim los nag;

2. )Nws tuaj yeem txuas lub sijhawm txee ntawm cov khoom;

3. )Muaj zog acid tsis kam, PH nqi nyob rau hauv thaj tsam ntawm 2-4;

4.)Nws tuaj yeem txhim kho qhov saj ntawm cov dej haus thiab ua rau kev nkag tau yooj yim.

Khoom noj khoom haus qib CMCKev siv thiab ua haujlwm

1. Sivhauv cov khoom siv cawv

Ua kom lub saj mellow, tsw qab, tom qab saj ntev;

Siv ua npuas ncauj stabilizer hauv npias tsim ua npuas ncauj nplua nuj thiab ruaj khov thiab txhim kho saj.

2. Siv hauv cov dej haus

Siv rau cov txiv hmab txiv ntoo tshuaj yej, txiv hmab txiv ntoo haus, kua txiv hmab txiv ntoo, thiab lwm yam., tuaj yeem ua rau cov nqaij mos, txhua yam khoom lossis lwm yam khoom raug tshem tawm hauv lub thawv, sib xws thiab tag nrho, ci xim thiab qhov muag pom, txhim kho saj;

Siv nyob rau hauv nruab nrab flavoring mis nyuj haus xws li mis nyuj cocoa kom viscosity ntawm cocoa mis nyuj thiab tiv thaiv los nag ntawm cocoa hmoov;

Ua kom ruaj khov ntawm cov dej haus thiab ncua lub neej tshiab ntawm cov dej haus.

3. Siv rau hauv jelly, custard, jam thiab lwm yam khoom noj

Thixotropy yog tsim nyog;

Nws plays lub luag haujlwm tseem ceeb hauv gelling system.

4. Siv nyob rau hauv instant noodles

Yuav tiv thaiv lub cev qhuav dej contraction, txhim kho tus nqi expansion;

Yooj yim tswj dej, tuaj yeem txo cov dej, txo cov roj cov ntsiab lus;

Ua kom cov khoom sib xws, kev txhim kho cov qauv;

Ua kom lub ntsej muag ci, du nto.

5. Siv nyob rau hauv lub ncuav mog qab zib

Txhim kho cov qauv sab hauv, txhim khu kev ua haujlwm thiab kev nqus dej ntawm khob noom cookie;

Ua ci ci ncuav mog qab zib honeycomb uniformity, ntim nce, nto ci;

Tiv thaiv cov gelatinized starch los ntawm kev laus thiab reviving, ncua lub sij hawm khaws cia;

Kho cov hmoov nplej firmness los tiv thaiv lub khob cij ncuav mog qab zib kom qhuav thiab tswj nws cov duab.

6. Siv nyob rau hauv khov pasta point

Cov khoom tuaj yeem khaws nws lub xeev qub tom qab khov rau ob peb zaug;

Txuas lub neej txee.

7. Siv cov ncuav qab zib thiab pancakes

Txhim kho qhov kev ntxhib los mos ntawm hmoov, kho hmoov gluten;

Ua cov biscuit, pancake duab, ncuav mog qab zib lub cev du, txo tus nqi crushing;

Tiv thaiv kom tsis txhob ya raws evaporation, aging, ua ncuav qab zib, pancakes nkig thiab qab.

8. Siv dej khov

Txhim kho qhov sib tov viscosity, tiv thaiv cov rog ntab;

Lub uniformity ntawm lub kaw lus tau txhim kho thiab tsim cov dej khov loj loj raug txo.

Txhim khu lub melting kuj ntawm ice cream, endowing ilv thiab du saj;

Txo kev siv cov khoom siv thiab txo cov nqi tsim khoom.

9. Siv nyob rau hauv edible composite zaj duab xis

Raws li ib qho yooj yim zaj duab xis tsim cov ntaub ntawv, cov zaj duab xis composite muaj zoo mechanical zog, transparency, tshav kub sealing, luam ntawv, roj kuj, dej kuj, kom tau raws li cov kev xav tau ntawm cov khoom ntim sib txawv;

Nws muaj kev tiv thaiv zoo noo noo thiab kev ua haujlwm roj;

Txuas lub txee lub neej ntawm cov txiv hmab txiv ntoo thiab zaub.

10. Siv rau hauv cov dej haus lactobacillus xim av

Txo cov centrifugal nag lossis daus ntawm cov khoom;

Txo cov whey sib cais;

Txhim kho qhov system stability thiab ncua lub neej txee.

11. Siv rau hauv cov khoom siv mis nyuj qaub

Txhim kho qhov sib xws ntawm yogurt, txhim kho kev ntxhib los mos, mob, saj, stability ntawm lub cev;

Tiv thaiv whey nag lossis daus hauv lub txee lub neej, txhim kho cov qauv ntawm yogurt;

Muaj zog nag lossis daus tsis kam, zoo thermal stability thiab acid kuj.

12. Siv nyob rau hauv condiments

Kho cov viscosity, nce cov ntsiab lus ntawm cov khoom, ua rau nws cov ntaub so ntswg mos, ilv saj, lubrication;

Nws tuaj yeem emulsify thiab ruaj khov, txhim kho lub koom haum zoo, txhim kho xim, aroma thiab saj cov nyhuv ntawm condiments, thiab ntev lub neej txee

13. Siv hauv Cov khoom tshwj xeeb

Ultra siab viscosity khoom: siv rau cov nqaij preservation thiab lwm yam khoom noj khoom haus kev lag luam nrog tshwj xeeb siab viscosity;

High transparency fiber ntau khoom: Cov khoom no muaj DS tsawg (≤0.90), ib qho ntshiab thiab pob tshab aqueous tsos, thiab yuav luag tsis muaj filaments dawb. Nws tsis tsuas yog muaj peev xwm tswj tau qhov tsw ntawm cov khoom uas tsis tshua muaj kev hloov pauv, tab sis kuj muaj kev ruaj ntseg ntawm cov khoom nrog qib siab ntawm kev hloov pauv thiab siab pob tshab tsos. Siv rau hauv cov dej haus nrog cov kev cai tshwj xeeb ntawm cov pob tshab thiab cov ntsiab lus fiber ntau.

Granulated khoom: txhim kho ib puag ncig, txo cov plua plav, yaj sai dua.

Ntim:

Qib zaub movCMCCov khoom yog ntim rau hauv peb lub hnab ntawv nrog lub hnab polyethylene sab hauv, qhov hnyav yog 25kg ib lub hnab.

12MT / 20'FCL (nrog Pallet)

15MT / 20'FCL (tsis muaj pallet)