Soj Grade cmc (carboxymethyl Cellulose).

laH lo' Soj grade cmc (carboxymethyl Cellulose) thickener, emulsifier, excipient Duy, ngaDmoHwI' je vaj, laH gelatin, agar, sodium alginate role ngaSwI' yuvtlhe' wIngaQmoHta'DI' Sach. lo'lu'DI' grade cmc laH reduced cost, laH Dub Soj mum 'ej preservation, guarantee puj laH nI'qu'. vaj bIquv cmc indispensable additives Soj industry qaStaHvIS wa'.

DaH widely lo' Soj grade cmc qaStaHvIS law' yotlh, wIqelchugh cakes, Ha'DIbaH, biscuits, flour products quick-freeze 'eb, So'meH Qapchu'-cooker snacks 'ej Sar HIq Sub, lactic pey HIq, dairy products, HIq, etc candy, bIr HIq.

1. HIvje' tIn mInDu'Daj 'ej boch

HeghDI' Soj grade cmc vaj tIn mInDu'Daj 'ej boch HIq chel, vutmeH chom suspension HIp, replete, ralqu'nIStaH colourful 'ej guarantee puj laH nI'qu'.

ghantoH fh6 fvh6, 0.3-0.4 pagh chup vatlhvI' suggestted chel.

2. HIvje' lactic pey

HeghDI' [aciduric cmc vaj lactic pey HIq. ghaHDaq chel BERNARDO, laH HIq ngaDmoH chenmoH, sediment stradifying bot, mum Dub, resistant, qaStaHvIS jen Hat Suq cmc.

modes ffh9, 0.3-0.5 chup vatlhvI' suggestted chel.

3. dairy Products

soy nIm, peanut nIm, almond nIm, etc rewbe'mey'e' DaH nobvam dairy products. HeghDI' [cmc vaj products. ghaHDaq chel BERNARDO, laH role chu' suspensing, pa' emulsifying, ngaDmoH, whitening, sweetening, nIm He' teq, je laH ror 'ej Dunbogh jom pagh sinking bot cmc.

modes fh6, fvh6, ffh9, 0.3-0.5 chup vatlhvI' suggestted chel.

4. Soj taD

HeghDI' [cmc vaj yItaD Soj. ghaHDaq chel BERNARDO, mum vutmeH cmc je silky texture, colour chISchoH Doqbogh 'engmey muq lager, 'ej etc qa'Daj ghoDpu'mo'.

modes fvh6, 0.3-0.5 chup vatlhvI' suggestted chel.

5. pasta Products

tIr ngogh cellular HIp, muq lager vutmeH cmc, residue, pagh Dej, pol baQ 'ej moisture reducing je qej ghu'vam.

lo'lu'DI' cmc vaj instand noodles curly noodles 'ej noodle toughness, vutwI' resistance 'ej mum vutmeH cmc je silky texture, qa'Daj ghoDpu'mo' je laH edible oil pol, reduce cost.

modes fh6, fvh6, 0.3-0.5 chup vatlhvI' suggestted chel.

6. biscuit, pancake lang maS Cake

HeghDI' [cmc vaj flour in the process of biscuit lang pancake production 'ej. ghaHDaq chel BERNARDO, laH flour qechmeyDaj Huj lIS, flour tissue Dub, ghor rate reduce, rIn products rate mum 'ej Dub cmc, vaj mold laH moj Dunmo', ghor 'e' cleaner.

HeghDI' [cmc vaj cake DIr 'ej stuffing pagh in the process of maS cakes production ghor. ghaHDaq chel BERNARDO, Soj funked, guarantee puj prolong, cake DIr blare Dub, cake aromatic ghoD QI'yaH, chenmoH, puj ta' prolong laH suppress cmc.

modes fh6 fvh6, 0.3-0.5 pagh chup vatlhvI' suggestted chel.

7. paste nom-vISop

widely lo' Soj grade cmc nom-Sop paste, such as peanut paste, sesame paste, almond paste, laH congee. ngoS vuDmey'e' bIr pub bIQ ghaj. je manmade mum jIHMej vIta'Qo' stabile puS starch laH Dub cmc.

modes ffh9, 0.4-1 chup vatlhvI' suggestted chel.

8. condiment

SeH salt je, pey resistance chaq edible cmc, laH ngat thickener condiment. ghaH such as oyster ghevI', soy ghevI', jam, peanut nIm tlhagh, sesame nIm tlhagh etc ngaDmoHwI' je. ram, tissue laHlIj colour, largh 'ej mum laH Dub cmc.

modes ffh9, 0.4-1 chup vatlhvI' suggestted chel.