Food Additive for Yogurt - Methyl Cellulose Thickener

Min.Order: 500

Product origin: Cangzhou, Hebei, China

Infringement complaint:

Complaint

US$ 1.5 ~ 3.5

Description

COMMON NAME	Methyl Cellulose
ABBREVIATION	MC
CAS NO.	9004-67-5
STANDARDS COMPLIANT	USP/NF EP
CHEMICAL FORMULA	C29H54O16

TECHNICAL DATE SHEET:

Project name	Indicators(55AX4000 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:

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:

*Appearance: White or quasi-white fibrous or granular powder, odorless and tasteless.
*Solution: Almost insoluble in ethanol, ether, chloroform (1: 1) in the mixture can form a clear or suspended viscous solution. In 80-90 ºC hot water rapid swelling, cooling after rapid dissolution, water dissolution at room temperature is quite stable, high temperature gel, It undergoes a reversible transition from gel to dissolution after heating and cooling.
*Characteristics: Excellent wettability, dispersion, adhesion, thickening, emulsifying, water-holding and film-forming, and oil impermeability. The film has excellent toughness, flexibility and transparency. Because it is non-ionic, it can be compatible with other emulsifiers, but it is easy to be salted out and the solution is stable in the range of pH 2-12.
*Density: 1.3 g / cm, Apparent density: 0.25-0.7 g / cm%.
*discoloration temperature: 190-200 ºC.
Carbonization temperature: 225-230 ºC.
*Surface tension: 25 ºC 47-53 dyn / cn.

PRODUCT DESCRIPTION:

1,Points for attention in storage and transportation:Avoid the sun and rain,moistureproof.
2,Packing: Round cardboard drum for this product(Inner bag lined with medicinal polyethylene film)Encapsulation.
3,Net weight per unit:12.5kg or 15kg.

TECHNICAL DATA SHEET:

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.

Company Profile:

Cangzhou Bohai New District Anxin Chemistry Co., Ltd. is a professional cellulose ether manufacturer in China located in the Lingang Economic and Technological Development Zone Chemical Park,Cangzhou City Bohai New District, a national level chemical park, close to Beijing, Tianjin and Shandong. The production capacity is 27000 tons/year.

Application of Food-Grade MC:
Main Features
Enzyme Resistance: MC exhibits significantly better enzyme resistance than starch, with long-lasting effectiveness.
Adhesive Properties: It can provide the highest adhesive strength under appropriate dosage, while also offering moisture and flavor release.
Cold Water Solubility: It easily hydrates rapidly even at lower temperatures.
Emulsifying Properties: MC can reduce interfacial tension and decrease oil droplet aggregation, resulting in improved emulsion stability.

Application Guide:

1. Vegetable Cream (Bakery Products)
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.

2. Plant-based Meat (Mock Meat)
Safety: Effectively binds various ingredients together, ensuring the integrity of shape and appearance, and providing a hardness and texture similar to real meat.

3. Beverages and Dairy Products
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.

4. Frozen and Fried Foods
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.

5. Protein Casings
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.

6. Dessert Additives
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.

7. Seasonings
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.

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