- Company : Golden Grain Group Limited
- Region : Shandong , China
- Category : Chemicals > Food Additives
- Specification : Specification: Food Grade, Oil Drilling Grade, Papermaking Grade, Detergent Grade The specification is for your reference. Following your requirements, we can produce specific products.
- Quantity : 200MT per month
- Price : USD2500/MT
- Contact Person : Andy Liu|||Sales Manager
- Telephone :
- Fax :
- Mobile phone :
- Website : www.goldengraingroup.com
- Email : [email protected]
- Instant Messenger : ?Skype: goldengraingroup MSN: [email protected]
- Update : Sep/05/2014
Product Details
Product Name: Carboxymethylcellulose Sodium (CMC-Na) Synonym: Sodium salt of carboxymethyl ether of cellulose, CMC, Na CMC, cellulose gum, sodium CMC, Carboymethyl cellulose sodium CAS No.: 9004-32-4 INS: 466 H.S. Code.: 39123100 Description: Carboxymethylcellulose Sodium is a semisynthetic water-soluble polymer in which CH2COOH groups are substituted on the glucose units of the cellulose chain through an ether linkage. Carboxymethylcellulose Sodium is the sodium salt of a polycarboxymethyl ether of cellulose, it occurs as a white to cream colored powder or as granules. The powder is Hygroscopic. It readily disperses in water to form colloidal solutions. It is insoluble in most solvents. Packing and Transportation: 25kg/bag with Poly-woven Bag or Kraft Bag, and PE inner. The transportation shall be in accordance with the requirement of general chemicals. Usage: Carboxymethylcellulose Sodium can increase the viscosity of solution, it is considered potentially harmless biologically to the human. Therefore it can be used in the thickening, dispersion, emulsification, suspension and colloid protection of food, medicine, daily chemicals petroleum, papermaking, textile and construction field. In Food Industry, it is widely used as thickening agent, adhesive and shaping agent of jam, juice, fruit juice, cake and ice cream. (1) Noodle industry (flour, noodle, bread, dumpling wrappers, wonton wrappers, tang-yuan). It can enhance protein adhesive of flour and prevent soluble starch and nutrient from seepage. It can make dough more extensive, improve the texture and taste, and inhibit bread and other food from drying caused by natural aging. In the fried food, such as instant noodles, PAAS can make oil fully dispersed in the dough, reduce the absorption rate of oil and save oil. (2) Bean vermicelli, bean noodles, bean sheet jelly PAAS can highly increase the flexibility and boil
