Safty Liquid Milk Carboxymethylcellulose CMC Stabilizer , Food
Grade CMC Food Additive
The role of stabilizer in milk:
1 . Increase the viscosity of liquid milk
2 . Thickening agent and milk protein has good reactivity
3 . The interaction between the thickening agent
4 . Thickening agent and emulsifier interaction
5 . The stabilizing effect of the salt components
Through the above introduction, it is not difficult to find, the
composite stabilizer in liquid milk more and more play an important
role, it can be said that if there is no thickener, emulsifier and
stabilizer, a lot of color of the liquid milk is very difficult to
produce. For example, cocoa milk, fruit juice milk, yogurt,
sterilization of stirred yogurt, milk and other various activities,
even in the past that pasteurized milk and UHT milk do not need to
add any stabilizer, many manufacturers are now, in order to improve
product flavor and stability, also in the use of stabilizer. This
shows that liquid milk is not stable, so it is very necessary to
use thickener and stabilizer.
2% SolutionViscosity (
|Degree of Substitution ≥||0.90|
|Purity % ≥||99.5|
|Loss on Drying % ≤||10|
|Heavy metal(Pb) % ≤||0.002|
|Iron % ≤||0.03|
|Ice Cream||Soft drink||Milk||Dressing||Roast food||Laevulose||Low Calorie Food||Easy Soluble Food||Protein Food Coating|
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