CMC NH4 Amonium Karboksimetil Selulosa

Isi Bubuk

Hubungi Kami

Mr. Solomon

18982708894@163.com

86--18010683253

bicara sekarang

Thickens And Stabilizes, Smooth Texture, And Prevents Separation HEC

Moq:	1KG
Harga:	≥2000kg US$ 4.83 ≥5000kg US$ 4.28
Kemasan Standar:	80×60×20cm Dikantongi atau Dilaras
Periode pengiriman:	5-8 hari kerja
Metode pembayaran:	L/C,D/A,D/P,T/T,MoneyGram,Western Union
Kapasitas pasokan:	200 T/Tahun

Rincian Informasi

Deskripsi Produk

Informasi Rinci

Tempat asal

Cina

Nama merek

Hersbit

Area Aplikasi:

Untuk Produk Susu

Keuntungan:

Tekstur halus

Fungsi1:

Mengental

Fungsi2:

Menstabilkan

Keuntungan2:

Mencegah Perpisahan

Deskripsi Produk

Thickens And Stabilizes, Smooth Texture, And Prevents Separation HEC

HEC is used in dairy products and has excellent thickening, stabilizing, and emulsifying synergistic effects. It effectively prevents whey separation and stratification, resulting in a homogeneous and stable system. It has good solubility, a refreshing, smooth, and non-sticky taste, and excellent acid and temperature resistance without affecting the milky flavor. It is suitable for yogurt, dairy beverages, flavored milk, puddings, and other products, improving texture and shelf life.

HEC's Core Advantages:

Stable System, Prevents Whey Separation
Effectively prevents stratification and whey separation in yogurt and dairy beverages, improving stability during resting and transportation.
Smooth and Refreshing Texture, Non-sticky
Thickens smoothly and delicately, without leaving a greasy or sticky feeling, preserving the natural milky aroma of dairy products.
Acid and Temperature Resistant, Stable Viscosity
Maintains stable viscosity during acidic dairy products and pasteurization and heat treatment processes, resisting viscosity reduction.
Good Water Solubility, Easy Dispersibility, No Lumps
Soluble in cold water, does not clump or produce fish eyes, simplifies processing, and does not affect product color.
Excellent Compatibility, Good Compounding Effect
Synergistically combines with milk protein, pectin, carboxymethyl cellulose, etc., to enhance stability and taste.
Water Retention and Emulsification, Extends Shelf Life
Locking in moisture, improving texture uniformity, delaying spoilage, and extending product shelf life.

Thickens And Stabilizes, Smooth Texture, And Prevents Separation HEC 0

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