CMC(Carboxy Methyl Cellulose)

 

 

Application:

CMC can be used in the industries of paper,soap,detergent,construction materials,delicate casting, petrifaction,textile.Its main functions are increasing consistence,stability,keeping water .

 

FOOD GRADE CMC

The usage of 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.

The usage of 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.
The usage of CMC in instant noodle can increase the noodle’s tenacity and make it endure the long-time boiling.
The usage of 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.
The usage of 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.

FOOD GRADE CMC SPECIFICATION

Type

Items

FM6

FH6

FVH6-1

FVH6-2

FVH6-3

FVH6-4

FVH6-5

FVH6-6

Viscosity of 1% solution (25℃Brookfield),mPa.s

100-500

500-1000

1000-2000

2000-3000

3000-4000

4000-5000

5000-6000

>6000

Degree of Substitution (D.S)

0.7-0.9

Purity, %

≥99.5

pH (25℃,1% solution)

6.0-8.5

Loss on Drying, %

≤10

AS, %

≤0.0002

Pb, %

≤0.0005

Heavy Metal(Pb),%

≤0.0015

Fe, %

≤0.02

 

 

 

 

 

 

 

 

 

 

 

Specification----(Detergent Indutry):

Index   Technique Requirement
    XYF-1 XYF-2  XYG-1  XYG-2
Natrium content(Na)% 55 60 75 90
PH  8-11.5 8-11.5 8-11.5 6.5-8.0
Dryness Decement%max  10.0 10.0 10.0 10.0
Cp (min) 5-40 (1%) 10-40(1%) 250(2%) 800(2%)

 

 

Specification----(PaperIn Industry):

  ZZH-1 ZZH-2 ZZH-3 ZZH-4 ZZH-5
Viscidity(2%) MAX 20 20-50 50-150 300-800 800-1200
Natrium content(Na)%MIN 95 90 80 85 90
PH 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5
Dryness Decement%max 10.0 10.0 10.0 10.0 10.0
D.S 0.7-0.95 0.70-0.90 0.60-0.80 0.60-0.80 0.65-0.85

 

 

Specification----(Textile Industry )

  IH7 IM7 IM6 M5 IIM4
Viscidity(2%) MIN 8000-1200 600-800 300-600 200-500 100-300
Natrium content(Na)%MIN 90 90 85 60 60
PH 6.0-8.5 6.0-8.5 6.0-8.5 8-10 8-10
D.SMIN 0.80 0.80 0.70 0.65 0.65
Dryness Decement%max 10.0 10.0 10.0 25.0 10

Specification----(Battery,Welding Industry )

  DH-1 DH-2 DH-3 DH-4
Viscidity(2%) MIN 12001500 8001200 600800 1200
D.SMIN 0.85 0.85 0.80 0.85
Natrium content(Na)%MIN 95 90 85 90
PH 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5
Dryness Decement%max 10.0 10.0 10.0 10.0

Specification----ChinawareDope Industry

  IH8 IH7 IH6 IM6 IM5
Viscidity(2%) Min 1200 800-1200 600-800 500 200-500
d.smin 0.80 0.70 0.65 0.60 0.60
Natrium content(Na)%MIN 90 85 80 80 60
Dryness Decement%max 10.0 10.0 10.0 10.0 10.0
PH 6.0-8.5 6.0-8.5 6.0-8.5 7-9 8-10

Packing:25kg/bag

H.S.No:39123100

 

FOOD GRADE CMC

The usage of 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.

The usage of 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.
The usage of CMC in instant noodle can increase the noodle’s tenacity and make it endure the long-time boiling.
The usage of 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.
The usage of 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.

FOOD GRADE CMC SPECIFICATION

Type

Items

FM6

FH6

FVH6-1

FVH6-2

FVH6-3

FVH6-4

FVH6-5

FVH6-6

Viscosity of 1% solution (25℃Brookfield),mPa.s

100-500

500-1000

1000-2000

2000-3000

3000-4000

4000-5000

5000-6000

>6000

Degree of Substitution (D.S)

0.7-0.9

Purity, %

≥99.5

pH (25℃,1% solution)

6.0-8.5

Loss on Drying, %

≤10

AS, %

≤0.0002

Pb, %

≤0.0005

Heavy Metal(Pb),%

≤0.0015

Fe, %

≤0.02

 

 

 

 

 

 

 

 

 

 

 




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