Khoom Categories

Cov khoom
- RDP
- CMC
- HEC
- HPMC
- MHEC

Cov khoom tshwj xeeb

Redispersible Polymer Hmoov (RDP)

Khoom noj khoom haus qib CMC

Khoom noj khoom haus qib CMC Sodium carboxymethyl 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, expansion, preservation, 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 dav siv 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.

Khoom noj khoom haus qib 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, 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 Cov Khoom Noj Qib CMC series muab kev ua haujlwm ruaj khov thiab ua tau raws li cov neeg siv khoom xav tau.

Tiv tauj peb

cov khoom paub meej

Yam khoom

piav 2

Qhov tshwm sim	Dawb mus rau dawb hmoov
Particle loj	95% dhau 80 mesh
Degree ntawm kev hloov	0.75-0.9 Nws
Tus nqi PH	6.0 ~ 8.5 hli
Purity (%)	9 9,5mn

Nrov qib

Daim ntawv thov	Hom qib	Viscosity (Brookfield, LV, 2% Solu)	Viscosity (Brookfield LV, mPa.s, 1% Solu)	Degree ntawm Hloov	Purity
Rau zaub mov	CMC FM1000	500-1500		0.75-0.90 Nws	99.5% min
	CMC FM2000	1500-2500 Nws		0.75-0.90 Nws	99.5% min
	CMC FG3000		2500-5000	0.75-0.90 Nws	99.5% min
	CMC FG5000		5000-6000	0.75-0.90 Nws	99.5% min
	CMC FG6000		6000-7000	0.75-0.90 Nws	99.5% min
	CMC FG7000		7000-7500 Nws	0.75-0.90 Nws	99.5% min

Kev ua haujlwm ntawm CMC hauv kev tsim khoom noj

piav 2

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.

Kev ua tau zoo ntawm qib zaub mov CMC

piav 2

Khoom noj khoom haus qib CMC tau siv los ua ib qho ntxiv hauv kev lag luam khoom noj khoom haus tau ntau xyoo hauv ntiaj teb. Tau ntau xyoo, cov khoom noj khoom haus qib CMC cov 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. Muaj pob tshab, tsis tshua muaj fiber ntau;

E. Tsawg gel.

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

piav 2

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

1.) Cov khoom xyaw ntawm cov dej khov nab kuab: 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 kov;

4.) Zoo gloss thiab zoo nkauj tsos.

2 Lub 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 kub cua sov, cov txheej txheem 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 kom nkag tau yooj yim.