lo' sodium carboxymethyl cellulose neH instant noodles neH earliest production, ghaH jungwoq Soj industry, application mIw yIlo' cmc Soj production pa' development, pIm role chu' 'ej DaH widely lo' bIr, bIr, instant noodles, lactic pey HIq, yogurt, naH nIm, vIychorgh 'ej latlh Soj industries vI'Iprup pIm characteristics.
, cmc Qap qaStaHvIS Soj production
1 thickening: jen viscosity DeSDu' 'eS concentrations lotvam. laH Soj mIw, poStaHvIS Soj lubricity nob viscosity yISeH.
retention bIQ 2,: syneresis Soj reducing 'ej extend ta' mIv'a' yIn Soj.
3, dispersion stability: bIQ stratification (emulsification), bot Soj laHlIj stability, leH SeH qut qaStaHvIS yItaD Soj size (reduce chuch qut).
mIllogh qonwI' qoSta' 4,: patlh mIllogh qonwI' qoSta' qaStaHvIS mIQ Soj, 'IqwI' absorption tlhagh bot formation.
5. chemical stability: chemicals, tuj, chep stability tu'lu' be anti-mildew bang.
6, metabolic inert: je Soj additive, wej metabolized, wej Soj tuj DuHIvDI'.
7, odorless, QI'yaH-SuQ, tasteless.
lo' sodium carboxymethyl Cellulose neH Instant Noodles
Apr 03, 2015
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