TDS OF THICKENERS
TDS OF Food-grade CMC
PRODUCT: Food-grade CMC
CAS No.: 9004-32-4
molecular formula: C8H16NaO8
molecular weight: 265.204
Features and property
CMC odorless, tasteless, non-toxic, easy to dissolve, can long-term non-corrupt, high Viscosity ', conformal and strong.
CMC can be used for the surface treatment of vegetables, fruits, eggs and tea, to form a thin film on its surface, to maintain the original color and flavor and extend shelf life.
Food-grade additives CMC
|
Indicator
|
Degree of substitution
(D.S)
|
Viscosity
(Water solvent25℃)
mPa.s
|
PH
|
Chloride
(Cl-%) ≤
|
Loss on drying
(≤%)
|
Iron
(%) ≤
|
Arsenic
(%)≤
|
Lead
(%)≤
|
Heavy metal
(%) (Pb) ≤
|
Acid sticky ratio
AVR
|
Gel particles
(cm2)
|
|
FH9
|
0.90-1.00
|
300-500
|
6.0-8.5
|
1.2
|
10.0
|
0.02
|
0.0002
|
0.0005
|
0.0015
|
≥0.82
|
≤10
|
|
FM9
|
0.90-1.00
|
400-2000
|
6.0-8.5
|
1.2
|
10.0
|
0.02
|
0.0002
|
0.0005
|
0.0015
|
≥0.82
|
≤10
|
|
FVH9
|
0.90-1.00
|
≥500
|
6.0-8.5
|
1.2
|
10.0
|
0.02
|
0.0002
|
0.0005
|
0.0015
|
≥0.82
|
—
|
|
FH6
|
0.65-0.85
|
300-500
|
6.0-8.5
|
1.2
|
10.0
|
0.02
|
0.0002
|
0.0005
|
0.0015
|
—
|
—
|
|
FM6
|
0.65-0.85
|
400-2000
|
6.0-8.5
|
1.2
|
10.0
|
0.02
|
0.0002
|
0.0005
|
0.0015
|
—
|
—
|
|
FVH6
|
0.65-0.85
|
≥500
|
6.0-8.5
|
1.2
|
10.0
|
0.02
|
0.0002
|
0.0005
|
0.0015
|
—
|
—
|
TDS OF Food Grade Sodium Alginate
PRODUCT: Food Grade Sodium Alginate
CAS RN 9005-38-3
EINECS NO 201-770-2;200-711-8
molecular formula C6H9O7Na
molecular weight 216.1212
The typical application of stability:
Sodium alginate is used to replace starch, gelatin as the stabilizer of ice cream, controlling the formation of ice crystals and improving the flavor of ice cream. It can also stabilize mixed beverages like sugar ice cream, sherbet, frozen milk etc. Many dairy products such as refined cheese, whipped cream, cream cheese, rely on the stabilization of sodium alginate to prevent the attachment of food and packaging materials .If it is used as the covering of milk on ornaments, the sodium alginate can make it stable and prevent icing sugar pastry cracking.
The typical application of thickening and emulsifying:
Sodium alginate is used as thickening agent of salad-dressing, pudding, jam, ketchup and canned products, to enhance the stability of products and reduce fluid exudation.
Executive standard:
National standard GB1976-2008
|
Item
|
GB1976-2008
|
|
Viscosity, mpa.s
|
Low viscosity ＜150
Medium viscosity 150～400
High viscosity ＞400
|
|
Color and characteristics
|
Milk white to light yellow or light brown powder or granular
|
|
PH
|
6.0～8.0
|
|
Moisture /%
|
≤15.0
|
|
Ash ( on dry basis) / %
|
18～27
|
|
Water-insoluble /%
|
≤0.6
|
|
Transmittance/%
|
Qualified
|
|
Lead（Pb）/（mg/kg）
|
≤4
|
|
Arsenic（As）/（mg/kg）
|
≤2
|
Packaging specifications
25kg poly woven bag
TDS OF Xanthan gum Food grade
PRODUCT: Xanthan gum Food grade
CAS RN 11138-66-2
EINECS NO 234-394-2
molecular formula (C35H49O29)n
Xanthan gum is a kind of single spore polysaccharide, produced by a pseudoxanthomonas fermentation process using Cabbage black rot Xanthomonas campestris as producing strain, carbohydrates as the main raw material. Through aerobic fermentation, extraction, drying and crushing, then produce powdered xanthan gum.
|
Executive Standard：GB13886-2007
|
Specification
|
FX0110
|
FX0120
|
FX0130
|
|
Physical property
|
White-like or Light-yellow Free-flowing Powder
|
|
Mesh
|
40/80/200
|
|
PH Value(1%)
|
6.0-8.0
|
6.0-8.0
|
6.0-8.0
|
|
Moisture Content%
|
≤15
|
≤13
|
≤13
|
|
Ash %
|
≤15
|
≤13
|
≤13
|
|
Nitrogen%
|
＜1.5
|
＜1.5
|
＜1.5
|
|
Pyruvic Acid %
|
≥1.5
|
≥1.5
|
≥1.5
|
|
Shearing Ratio(mPas)
|
≥6.0
|
≥6.5
|
≥6.5
|
|
1%Viscosity(cps)
|
≤1200
|
1200-1600
|
≥1600
|
|
Lead(ppm)
|
＜5
|
＜5
|
＜5
|
|
Total Plate Count of Microorganism(cfu/g)
|
＜5000
|
＜2000
|
＜1000
|
|
Yeasts & Moulds Count(cfu/g)
|
≤500
|
≤100
|
≤100
|
|
Salmonella
|
None
|
|
Colon Bacillus
|
None
|
|
|