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CMC FOR DAIRY
VIHO CMC provides the desired mouthfeel in dairy products. It is also play a role of stabilizer in low pH dairy beverages such as acidified milk drinks, milk, and juice blends.
VIHO CMC in ice cream is a rheology controler of continuous phase. This helps add texture and ice-crystal formation etc.
Quick Details:
CAS No.: 9004-32-4
HS Code: 39123100
Brand Name: VIHO
Other Name: Dairy stabilizer
Purity: 98%
Appearance: White free-flowing powder
Packaging & Delivery
Packaging?
3 in 1 multi-wall paper bag: The outside is kraft paper,middle is polypropylene film,and inside is polyethylene material.
Net weight: 25kgs per bag.
Gross weight: 25.25 per bag.
1*20'GP: 16.5mt without pallet.
Delivery Detail: Within 5 working days 1*20'GP.
Specifications:
CERTIFICATE OF ANALYSIS
Product Name: Sodium carboxy methyl cellulose (CMC) |
Code&Lot No.: |
Production Date: 2016. 4. 16 |
Expiry Date: 2018. 4. 15 |
Test Standard: GB 1904-2010 |
Test Date: 2016. 4. 17 |
Items |
GFH7 |
F3H7 |
F3H9 |
F6H9 |
Appearance |
White free flowing powder |
White free flowing powder |
White free flowing powder |
White free flowing powder |
Viscosity (cps) |
1500-2800 1%SOL. |
2000-3000 1%SOL |
2000-3000 1%SOL |
6000-8000 1%SOL. |
Purity(%) |
?98% |
?98% |
?98% |
?98% |
D.S |
0.65-0.9 |
0.65-0.9 |
0.8-0.95 |
0.8-0.95 |
PH |
6.5-8.0 |
6.5-8.0 |
6.5-8.0 |
6.5-8.0 |
Loss on drying (%) |
?10.0 |
?10.0 |
?10.0 |
?10.0 |
As(%) |
?0.0002 |
?0.0002 |
?0.0002 |
?0.0002 |
Pb(%) |
?0.0002 |
?0.0002 |
?0.0002 |
?0.0002 |
Heavy metals(as Pb) |
?0.0010 |
?0.0010 |
?0.0010 |
?0.0010 |
Fe(%) |
?0.02 |
?0.02 |
?0.02 |
?0.02 |
Hg(%) |
?0.0001 |
?0.0001 |
?0.0001 |
?0.0001 |
Total plate count(cfu/g) |
?500 |
?500 |
?500 |
?500 |
Mould&Yeasts(cfu/g) |
?100 |
?100 |
?100 |
?100 |
E.coli(cfu/g) |
None |
None |
None |
None |
Salmonella(cfu/g) |
None |
None |
None |
None |
Staphylococcus Aureus |
None |
None |
None |
None |