Cellulose Ether 7152
CMC in yogurt can avoid the cohesion and subsiding of lactoprotein; the evenly separated lactoprotein can keep the stability of the food, and lengthen its quality guarantee period.
| PSA | 158.35 |
| XLogP3 | -4.6226 |
| Appearance | White or light yellow fibrous powder, odorless, tasteless. |
| Density | 1.59 g/cm3 |
| Melting Point | 274 °C (dec.) |
| Water Solubility | soluble |
| Storage Conditions | room temp |
| Toxicity | LD50 oral in rabbit: > 27gm/kg |
CMC in ice cream can avoid the increase of the ice crystal, improve the inflation rate, avoid the melt of the ice cream, help the ice cream to keep a good shape, and improve its taste.
CMC in instant noodle can increase the noodle’s tenacity and make it endure the long-time boiling.
CMC in cookie and biscuit can help them to have a good shape with bright and clean surface that is not fragile.
It can be used as glue base in the instant panada, sesame paste, and eight-ingredient porridge.
CMC in bread can control the viscosity of the paste, and help the bread to have a good water retaining power and lengthen its quality guarantee period.
Compared with other congeneric products, it has the following advantages: high solving speed, good fluidity o the dissolved solution, evenly distributed molecule, high bulk density, high acid resistance, high salt resistance, high transparency, low free cellulose and gelatum.
