Khoom noj khoom haus

Khoom noj khoom haus
Khoom noj khoom haus qib Hydroxypropyl Methylcellulose (HPMC) thiab Methylcellulose (MC) yog dej soluble polymer raws li cov qauv zaub mov.food qib methyl cellulose yog dav siv rau ntau yam khoom noj.Kev ua haujlwm zoo yog muaj ntau yam xws li binders, emulsifiers, stabilizers, suspension agents, tiv thaiv colloids, thickeners thiab film-forming agents.

Khoom noj khoom haus qib Hydroxypropyl methyl cellulose
CAS Nr .: 9004-65-3
Qhov tsos: dawb hmoov
Molecular Luj: 8600.00000

Khoom noj khoom haus

Hydroxypropyl methylcellulose (INN lub npe: Hypromellose), kuj hu ua hypromellose (hydroxypropyl methyl cellulose, abbreviated li HPMC), yog ib hom non-ionic cellulose tov ether.Raws li cov khoom noj ntxiv, hypromellose tuaj yeem ua lub luag haujlwm hauv qab no: emulsifier, thickener, suspending agent thiab hloov tsiaj gelatin.

Yam khoom
1. Cov tsos: dawb los yog yuav luag dawb hmoov.
2. Particle loj;100 mesh pass tus nqi yog ntau dua 98.5%;80 mesh pass tus nqi Tshwj xeeb specifications muaj ib tug particle loj ntawm 40-60 mesh.
3. Carbonization kub: 280-300 ℃
4. Pom tseeb qhov ceev: 0.25-0.70g / cm (feem ntau yog nyob ib ncig ntawm 0.5g / cm), tshwj xeeb lub ntiajteb txawj nqus 1.26-1.31.
5. Discoloration kub: 190-200 ℃
6. Nto nro: 42-56dyn / cm rau 2% aqueous tov.
7.Solubility: soluble nyob rau hauv dej thiab ib co kuab tshuaj, xws li ethanol / dej, propanol / dej nyob rau hauv tsim nyog proportions.Cov tshuaj aqueous muaj qhov ua haujlwm saum npoo.High transparency thiab ruaj khov ua haujlwm.Cov khoom sib txawv ntawm cov khoom muaj qhov sib txawv gel kub, thiab solubility hloov nrog viscosity.Qhov qis dua qhov viscosity, qhov ntau dua qhov solubility.Cov kev qhia tshwj xeeb ntawm HPMC muaj qhov sib txawv.Kev sib cais ntawm HPMC hauv dej tsis cuam tshuam los ntawm pH.
8. Nrog rau qhov txo qis ntawm methoxy pawg cov ntsiab lus, cov gel point ntawm HPMC nce, cov dej solubility txo, thiab cov dej ua haujlwm kuj txo.
9. HPMC kuj muaj peev xwm thickening, ntsev kuj, hmoov tshauv tsawg, pH stability, dej tuav, seem stability, zoo heev film-forming zog, thiab ntau yam enzyme kuj, dispersibility thiab adhesion.

Khoom siv
1. Cov kaus poom citrus: tiv thaiv kom dawb thiab tsis zoo vim yog decomposition ntawm citrus glycosides thaum lub sij hawm cia kom ua tiav kev khaws cia.
2. Cov txiv hmab txiv ntoo txias: ntxiv rau hauv sherbet, dej khov, thiab lwm yam kom saj zoo dua.
3. Sauce: siv los ua emulsification stabilizer lossis thickener rau cov kua ntses thiab ketchup.

QualiCell cellulose ether HPMC / MC cov khoom tuaj yeem txhim kho los ntawm cov khoom hauv qab no hauv cov ntawv thov zaub mov:
· Reversible thermal gelation, aqueous tov ua gel thaum cua sov thiab rov qab mus rau kev daws tom qab txias.Cov cuab yeej no muaj txiaj ntsig zoo rau kev ua zaub mov.Piv txwv li, nws tuaj yeem muab cov viscosity ruaj khov nyob rau hauv ntau qhov kub thiab txias.Thiab qhov elastic gel no pab txo cov roj kev tsiv teb tsaws, khaws cov dej noo thiab ua kom zoo thaum ua noj tsis tas yuav hloov qhov kev ntxhib los mos.Thermal gel muab cov cua sov kom ruaj khov rau cov zaub mov tiav thaum kib, ci hauv qhov cub thiab sov hauv microwaves.Tsis tas li ntawd, thaum noj, cov gummy kev ntxhib los mos ploj mus nrog lub sijhawm dhau los vim MC / HPMC thim rov qab.
· Ua Tsis-digestible, Tsis- Allergenic, Tsis-ionic, Tsis-GMO
· Ua saj thiab tsw tsw
· Ua kom ruaj khov ntawm pH (3 ~ 11) thiab kub (-40 ~ 280 ℃)
· Cov ntaub ntawv pov thawj muaj kev nyab xeeb thiab ruaj khov
· Muab cov khoom tuav dej zoo
· Khaws cov duab los ntawm cov cuab yeej tshwj xeeb ntawm kev thim rov qab thermo-gelling
· Muab cov yeeb yaj kiab zoo heev rau cov khoom noj coated thiab cov khoom noj khoom haus
· Ua raws li kev hloov ntawm Gluten, Rog, thiab qe dawb
· Ua haujlwm rau ntau daim ntawv thov zaub mov ua npuas dej stabilizer, emulsifier, dispersing agent, thiab lwm yam.

Qhia Qib: Thov TDS
TIAB SA 55A15 Nyem qhov no
MC 55A 30000 Nyem qhov no