CAS No: | 9004-67-5 |
---|---|
Rumus: | C29h54016 |
EINECS: | 232-674-9 |
Sertifikasi: | ISO, FDA |
Kemasan Material: | Fiber Drum |
Metode Penyimpanan: | Sealed Storage |
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COMMON NAME | Methyl Cellulose |
ABBREVIATION | MC |
CAS NO. | 9004-67-5 |
STANDARDS COMPLIANT | USP/NF EP |
CHEMICAL FORMULA | C29H54O16 |
Project name | Indicators(55AX75000 Series) |
Methoxyl | 27.0-32.0 |
Gel temperature | 50-55 |
Dry weightlessness | ≤5 |
Burning residue | ≤1 |
Heavy metal | ≤20 |
Arsenic salt | ≤2 |
Ph. | 5.0-8.0 |
Viscosity | See viscosity classification |
VISCOSITY SPECIFICATION: Cangzhou Bohai New District Anxin Chemistry Co.,Ltd offers a high-quality food additive, Cake Stabilizer, that enhances cake texture, improves moisture control, and prolongs shelf life. This food grade stabilizer, made with methyl cellulose thickener and cellulose ether adhesive, acts as an effective moisture management agent, locking in moisture and preserving cake freshness for longer. Experience improved cake quality and stability with this top-grade food stabilizer.
Viscosity specification | ||
Category | Specification | Range |
Low viscosity | 50 | 40-60 |
100 | 80-120 | |
400 | 350-450 | |
High viscosity | 1000 | 800-1200 |
2000 | 1600-2400 | |
4000 | 3500-4500 | |
Extra high viscosity | 30000 | 24000-36000 |
50000 | 45000-55000 | |
75000 | 70000-80000 | |
100000 | 85000-105000 |
Physical and Chemical Properties:
About Cangzhou Bohai New District Anxin Chemistry Co.,Ltd:
Cangzhou Bohai New District Anxin Chemistry Co.,Ltd is a reputable company known for its high-quality chemical products. With a commitment to excellence, they strive to provide reliable solutions to meet customer needs.
Cangzhou Bohai New District Anxin Chemistry Co.,Ltd presents:
This product is packed in a round cardboard drum. The inner bag is lined with medicinal polyethylene film for encapsulation.
PROJECT | INDEX |
Methoxy group content (On a dry basis),w/% | 27.5-31.5 |
Viscosity/(mPa·s) Standard viscosity≤100 a product | Marked value 80%~120% |
Viscosity/(mPa·s) Standard viscosity≤100 a product | Marked value 75%~140% |
Loss on drying,w/% ≤ | 5.0 |
Lgnition residue,w/% ≤ | 1.5 |
Aluminium(Pb) (mg/kg) ≤ | 2.0 |
Drying temperature is 105ºC±2ºC,The time is 2h. Burning temperature is 800ºC±25ºC,The time is 5min. |
We are a leading cellulose ether manufacturer based in China. Our company is located in the Lingang Economic and Technological Development Zone Chemical Park, Cangzhou City Bohai New District. As a national level chemical park, we are strategically positioned close to Beijing, Tianjin, and Shandong.
With a production capacity of 27,000 tons per year, we are committed to delivering high-quality cellulose ether products to meet the diverse needs of our customers.
Choose Cangzhou Bohai New District Anxin Chemistry Co.,Ltd for all your cellulose ether needs. Contact us today to discuss your requirements and experience the excellence of our products and services.
MC, produced by Cangzhou Bohai New District Anxin Chemistry Co.,Ltd, is a versatile ingredient with numerous benefits for various food applications.
Enhances baking volume, improves appearance, and creates a more uniform texture. Improves water retention and distribution, thereby extending the shelf life. Enhances the shape and texture of the product without increasing toughness. Superior adhesion improves the strength and elasticity of flour products.
Safety: Effectively binds various ingredients together, ensuring the integrity of shape and appearance, and providing a hardness and texture similar to real meat.
Provides emulsifying properties within a wide temperature range without creating a sticky sensation. In instant coffee, it quickly produces stable foam. Compatible with alcoholic beverages. Provides a thick consistency to milkshakes without masking the taste. Acid stable.
Excellent adhesion, can replace many other binders. Maintains the original shape during processing, cooking, transportation, storage, and repeated freezing/thawing processes. Reduces oil absorption during frying and helps retain the original moisture of the food.
Easy to shape in meat products, resistant to breakage during storage and steaming/frying. Safety: Improves texture and has good transparency. Highly breathable and moisture-permeable, preserving its aroma and extending the shelf life.
Provides good water retention, helps form small and uniform ice crystals for a better texture. Has foam stability and emulsifying properties, thus improving the fullness of desserts. Maintains excellent foam stability during freezing/thawing. Prevents dehydration shrinkage, significantly extending the shelf life of desserts.
Unique thermal gelation properties maintain food stability within a wide temperature range. Rapid hydration. Excellent thickening and stabilizing agent. Has emulsifying properties, preventing oil deposition during storage.
Reference: Cangzhou Bohai New District Anxin Chemistry Co.,Ltd
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