Microcrystalline Cellulose GelColloidal.docx

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1、ColloidalMicrocrystallineCellulose(CompoundfoodadditiveCompoundstabilizer)ProductDescriptionColloidalmicrocrystallinecelluloseisacompoundfoodadditivemadeofmicrocrystallinecelluloseandsodiumcarboxymethylcellulose(CMC)byphysicalmixing.CMCactsasadispersantandprotectivecolloid.Thisproductisaddedtoanaque

2、ousmedium(givenashearforce)andcanformahighlythixotropicgelstructurecarrierwhenuniformlydispersedinaliquid.Itsuniquenetworkstructurecansuspendandemulsifysolidsubstancesoroilyliquids.Colloidalmicrocrystallinecellulosewithuniquemultifunctionalpropertiessuchasthixotropy,gelation,emulsificationstability,

3、thermalstability,waterretention,andshaperetentioncanwidelyuseinfood.mode1Theprimarydifferenceamongthecolloidalmicrocrystallinecelluloseseriesisinviscosity,gellingandstablestrengthofthefinalproduct.Thisdifferencehelpstoselectamoresuitablemodelaccordingtothecharacteristicsofthedesignedfoodformulation.

4、Standard1.2%initialviscosity,mpa.sphvaluelossondrying,%VMMC-59139-916.0-8.08.0VMMC-611(2.6%)50-1516.0-8.08.0VMMC-31839-1756.0-8.08.0VMMC-31150-1006.0-8.08.0VMMC-31960-1506.0-8.08.0VMMCXW-500(2.6%)2000-80006.0-8.08.0VMMC-3101200-20006.0-8.08.0VMMC-218130-2306.0-8.08.0VMMC-501(2.6%)2000-80006.0-8.08.0

5、Themainapplication)1. Asasuspensionstabilizerforneutralmilkbeverageswithgoodemulsifyingstabilityinitsuniquenetworkstructure.2. Asanemulsionstabilizerforicecreamandcustardwithgoodemulsionfoamstability,thermalstability,andshaperetention.3. Asanemulsionstabilizerforsaladdressingsandseasoningscanprevent

6、theseparationandprecipitationofvariousseasoningingredientsandoilsorotherliquids.4. Asawater-retainingagentforbreadbakingmakesthetastesoftandnon-sticky.5. Asadispersant,anticakingagent,andsuspendingagentforsolidbeveragesNote:VMMC-318,VMMC-319,VMMC-218seriesarepreferablyusedinfoodssuchasneutralmilkbeverages.VMMC-500,VMMC310seriesarepreferablyusedinfoodbaking,saladdressingsandotherfoods;VMMC-591,VMMC-611,VMMC-311seriesaresuitableforvariousbeveragesandfoods.