Ọnụ ahịa n'ogbe Hydroxy Methyl Propyl Cellulose - Carboxymethyl cellulose CMC-Ọkwa nri - Yeyuan

Ụdị CMC ọkwa nri: FL30 FL100 FL6A FM9 FH9 GFH9 FH10 FVH9-1 FVH9-2 FM6 FH6 FVH6
Sodium carboxymethyl cellulose (CMC) nwere ọtụtụ ọrụ na nri, dị ka ndim, emulsification, nkwusioru, mmiri na-ejigide, ike ike, mgbasawanye na ichekwa. Ihe ndị a nke CMC enweghị atụ site na ndị ọzọ thickeners. Mgbe ejiri ya na nri, ọ nwere ike imeziwanye uto, melite ọkwa na àgwà ngwaahịa, ma mee ka ndụ dị ogologo.

Ọrụ CMC Na Mmepụta Nri

1. Thickening: nweta viscosity na obere ịta. Ọ nwere ike ịchịkwa viscosity na usoro nhazi nri ma nye nri mmetụta nke mmanu n'otu oge;
2. Njide mmiri: belata mbelata akpịrị ịkpọ nkụ nke nri na ogologo ndụ nchekwa nri;
3. Nkwụsi ike nke mgbasa: nọgide na-enwe nkwụsi ike nke àgwà nri, gbochie mmanụ-mmiri stratification (emulsification), na ịchịkwa nha kristal na nri oyi kpọnwụrụ (belata kristal ice);
4. Ịmepụta ihe nkiri: na-etolite ihe nkiri gluu na nri e ghere eghe iji gbochie oke absorption nke mmanụ;
5. Nkwụsi ike nke kemịkalụ: ọ kwụsiri ike na kemịkalụ, okpomọkụ na ọkụ, ma nwee ụfọdụ mgbochi mildew;
6. Metabolic inertia: dị ka ihe mgbakwunye nri, ọ gaghị eme ka ọ bụrụ metabolized na ọ gaghị enye okpomọkụ na nri.

Ngwa nke CMC Na nri

1.Lactic acid ihe ọṅụṅụ nje bacteria
Ihe ọṅụṅụ yogọt
Mgbakwunye nke CMC nwere ike igbochi mmiri ozuzo na stratification nke protein na ihe ọṅụṅụ;
Ọ na-eme ka ihe ọṅụṅụ ahụ nwee uto dị nro pụrụ iche na nke na-enye ume ọhụrụ, nke na-eme ka ihe ọṅụṅụ na-atọ ụtọ nke ukwuu;
CMC nwere ezigbo nnọchi edo edo, nke na-eme ka nkwụsi ike nke ihe ọṅụṅụ acidic na ogologo ndụ
Nhọrọ akwadoro: gfh9; FL100; FVH9
Ọnụ ego mgbakwunye (%): 0.3-0.8
2. Ihe ọṅụṅụ koko
Ihe ọṅụṅụ chocolate
Meziwanye mgbasa na mmetụta nkwụsi ike ma gbochie mmụba nke viscosity n'oge nchekwa; Mee ka nkwụsi ike nke ihe nkwụsịtụ kwụsị;
Nhọrọ akwadoro: gfh9; FL100
Ọnụ ego mgbakwunye (%): 0.4-0.8
3. Ngwa ngwa noodles
Mee ka ikike ijide mmiri dịkwuo mma, melite arụmọrụ nchekwa, meziwanye ọkụ na akwara, mee ka ike dịkwuo elu ma gbochie mgbawa;
Nhọrọ akwadoro: FVH6
Ọnụ ego mgbakwunye (%): 0.3-0.5
awa 4
Ngwunye achicha ọnwa
Nye ụfọdụ thixotropy, gbochie akpịrị ịkpọ nkụ, melite nkwụsi ike nchekwa;
Meziwanye mgbasa na nkwụsi ike nke ndochi dị iche iche, debe viscosity ụfọdụ, mụbaa oge nchekwa;
Nye ụfọdụ ụtọ ụtọ;Cakes na pastries
Nhọrọ akwadoro: FVH6;FVH9
Ọnụ ego mgbakwunye (%): 0.3-0.6
5. Mkpokọta oyi kpọnwụrụ
Wonton oyi kpọnwụrụ
Mee ka ikike ijide mmiri dịkwuo mma, melite arụmọrụ nchekwa, meziwanye ihe na-egbuke egbuke na akwara; Gbochie mgbawa na oyi nke abụọ iji mepụta kristal ice;
Nhọrọ akwadoro: FVH6
Ọnụ ego mgbakwunye (%): 0.4-0.8
6. Abụ m willow
Akpa noodle ihendori ozugbo
Condimenti
Mee ka ihe dị iche iche dị na soy sauce na akpa ihendori, gbasaa akụkụ dị iche iche nke condiments na homogenize ha;
Nhọrọ akwadoro: FH9
Ọnụ ego mgbakwunye (%): 0.3-0.5
7. Ham soseji
Sọseeji
Meziwanye nhazi nhazi nke ngwaahịa ma mee ka uto dị nro;
Nhọrọ akwadoro: FVH6
Ọnụ ego mgbakwunye (%): 0.4-0.8
8. Ice ude
Mepụta mgbasawanye kwesịrị ekwesị, mepụta anụ ahụ dị mma, kwalite solubility ọnụ ma melite uto;
Gbochie kristal ice n'oge nchekwa ma melite njigide ọdịdị.
Nhọrọ akwadoro: FVH6
Ọnụ ego mgbakwunye (%): 0.3-0.5