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CMC Vegetable / Fruit Juice Stabilizer , Low Calorie Thickening Agent Food Grade

Categories CMC Food Additive
Brand Name: CMC
Model Number: FH9
Certification: ISO9000 , HALA
Place of Origin: China(Mainland)
MOQ: 500KG
Price: Negotiation
Supply Ability: 2000MT
Delivery Time: One week after order
Packaging Details: 25kg net paper bag
Name: CMC Food Additive
Other name: CMC thickener
Application: Fruit and vegetable juice beverage
Viscosity: 100-8000mps
Appearance: White powder
Purity: 99.5%
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    CMC Vegetable / Fruit Juice Stabilizer , Low Calorie Thickening Agent Food Grade

    CMC Food Additive Fruit and vegetable juice beverage Thickener and Stabilizer


    Application of emulsion stabilizer in Fruit and vegetable juice drinks:


    In the production and storage of fruit juice, the phenomenon of stratification and water analysis is often occurred. The factors that cause instability are various. Because in the drink, both suspension pulp particles form, and colloidal solution of pectin and protein formation, and sugar and salt formation of the true solution, and even the formation of lipid emulsion. In this hybrid system, the larger density difference between particles and juice beverage suspension, emulsion, which is the main cause of instability. In addition, the protein contained in beverages by physical, chemical and other factors will cause the role of fruit juice drinks are not stable.


    Specifications:


    Type

    Specification

    FH9

    2% SolutionViscosity

    (mPa.s)

    800-1200
    Degree of Substitution ≥0.90
    Purity % ≥99.5
    pH6.0-8.5
    Loss on Drying % ≤10
    Heavy metal(Pb) % ≤0.002
    Iron % ≤0.03
    Arsenic %

    0.0002


    In order to ensure that the beverage in the shelf life does not occur stratification, precipitation and other phenomena, in the production often use thickener and emulsifier.
    Thickening agent to improve the viscosity of the beverage juice, so that it has sufficient buoyancy to ensure the uniform suspension of fine particles, while the emulsifier to improve the hydrophilicity of lipid substances in beverage, to prevent the accumulation of fat ball float. Therefore, adding a proper thickener or emulsifier can achieve a certain stability.

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