Tshuaj npeTom ntej: HydroxypropylMethyl cellulose (HPMC)

CAS nr.:9004-67-5

Kev xav tau: HPMC cov khoom xyaw zaub movua raws li cov qauv ntawm USP/NF,

EP thiab 2020 tsab ntawm Suav Pharmocopoeia

Lus Cim: Kev txiav txim siab: viscosity 2% aqueous tov ntawm 20 ° C

 

Lub ntsiab kev ua tau zoo ntawm cov khoom noj additives qib HPMC

Enzyme kuj: enzyme kuj zoo dua cov hmoov txhuv nplej siab, kev ua haujlwm ntev ntev yog qhov zoo heev;

Adhesion kev ua tau zoo: nyob rau hauv qhov zoo npaum li cas ntawm tus mob tuaj yeem ua lub zog adhesion zoo tshaj plaws, tib lub sijhawm tuaj yeem muab cov dej noo thiab tso tawm saj;

Cov dej txias solubility:HPMCyog ib qho yooj yim rau hydrate sai heev ntawm qhov kub thiab txias;

Emulsifying kev ua haujlwm:HPMCtuaj yeem txo qhov nro ntawm lub ntsej muag thiab txo qhov sib xyaw ntawm cov roj tee kom tau zoo dua emulsifying stability;

 

HPMC cov khoom xyawDaim ntawv thov teb nyob rau hauv cov khoom noj additives

1. Creamed cream (cov khoom ci)

Txhim kho ci ntim, txhim kho cov tsos, ua kom zoo nkauj zoo nkauj dua;

Txhim kho dej tuav thiab faib dej, yog li ua kom lub neej ntev;

Txhim kho cov duab thiab kev ntxhib los mos ntawm cov khoom tsis ua kom nws toughness;

Superior adhesion los txhim kho lub zog thiab elasticity ntawm hmoov khoom;

2. Cog nqaij (cov nqaij dag)

Kev ruaj ntseg;

Muaj peev xwm zoo sib txuas txhua yam ntawm cov khoom xyaw ua ke los xyuas kom meej qhov

kev ncaj ncees ntawm cov duab thiab tsos;

Muaj lub hardness thiab saj zoo ib yam li cov nqaij tiag;

3. Cov dej haus thiab cov khoom siv mis nyuj

Muab kev ncua kev pab cuam dhau qhov kub ntau yam tsis tsim kom muaj cov nplaum nplaum;

Hauv kas fes instant,HPMCtuaj yeem tsim ua npuas ncauj ruaj khov;

Tau tshaj cov dej cawv;

Muab cov tuab tuab tuab rau cov mis nyuj khov dej haus yam tsis muaj qhov tsis pom tseeb

saj ntawm cov dej haus; Acid stability;

4. Cov zaub mov khov thiab kib sai sai

Nrog zoo adhesion, tuaj yeem hloov ntau lwm cov nplaum;

Khaws cov duab qub thaum ua, ua noj, kev thauj mus los, cia, rov khov / thawing;

Txo cov roj absorbed thaum lub sij hawm kib thiab pab cov zaub mov khaws nws cov dej noo qub;

5. Protein casings

Ib qho yooj yim rau cov duab hauv cov khoom siv nqaij, khaws cia thiab ua noj cov txheej txheem tsis yooj yim tawg;

Kev nyab xeeb, txhim kho saj, zoo pob tshab;

Huab cua permeability thiab noo noo permeability, khaws cia nws cov ntxhiab, ua kom lub neej ntev; khaws cov khoom qub;

6. Khoom qab zib additives

Muab cov dej tuav zoo, tuaj yeem pab tsim cov dej khov zoo thiab zoo ib yam, ua kom saj zoo dua;

HPMCmuaj npuas stability thiab emulsification kev ua tau zoo, yog li ntawdHPMCtuaj yeem txhim kho qhov xwm txheej ntawm cov khoom qab zib dhau;

Ua npuas ncauj zoo heev thaum khov / thawed;

HPMCtuaj yeem tiv thaiv lub cev qhuav dej thiab shrinkage thiab ua kom ntev lub sij hawm cia ntawm cov khoom qab zib paj.

7, seasoning agent

Cov khoom tshwj xeeb thermal gel muaj peev xwm tswj tau cov zaub mov ruaj khov

Tshaj qhov kub ntau yam; tuaj yeem hydrate sai,

yog ib qho zoo heev thickener thiab stabilizer; Nrog emulsifying

khoom, tuaj yeem zam cov khoom noj roj deposition thaum lub sij hawm cia