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Carboxymethyl cellulose is the Sodium salt of Carboxymethyl Cellulose, usually briefed as CMC. It is produced from cellulose, wood or cotton linters. The process of adding carboxymethyl cellulose group into the cellulose chain, which makes the cellulose soluble. It is biodegradable, non-toxic environmental-friendly naturally derived hydrocolloids.
Polyacrylamide (PAM) is high molecular polymer of acrylamide monomer.The PAM is white powder or granular,soluble in cold or hot water.It can disperse in water,absorb and bridge the suspended articles in solution with high efficient flocculation, therefore,Polyacrylamide is widely used in waste water
Polyacrylamide (PAM) is high molecular polymer of acrylamide monomer.The PAM is white powder or granular,soluble in cold or hot water.It can disperse in water,absorb and bridge the suspended articles in solution with high efficient flocculation, therefore,Polyacrylamide is widely used in waste water
Polyanionic cellulose,PAC is chemically derived from natural cellulose e.g.wood or cotton linters.It is biodegradable, non-toxic,environmental-friendly natural product.Polyanionic cellulose(PAC) is white or light yellowish powder or granular.It is easily soluble in cold or hot water,.The PAC exhibit
HEC is a non-ionic soluble cellulose ethers derived from natural fibers.HEC has excellent functionalities in thickening, suspension, binding, emulsion, film stability, dispersion, water retention, anti-microbial properties and colloid protection, etc.It can be widely used in paints, cosmetics, oil d
Polyacrylamide (PAM) is high molecular polymer of acrylamide monomer.The PAM is white powder or granular,soluble in cold or hot water.It can disperse in water,absorb and bridge the suspended articles in solution with high efficient flocculation, therefore,Polyacrylamide is widely used in waste water
Xanthan Gum provides optimal viscosity characteristics Fluids in drilling, work-over,and completion operations. Optimum fluid performance is achieved when viscosity is minimized at high flow rates(such as at the drilling bit)and when viscosity is increased at low flow rates(as in the annular region)
CMC LV: Low viscosity Carboxymethyl Cellulose oilfield Grade*Excellent filtration control *The standard meets API 13A/ISO13500Carboxymethyl Cellulose oilfield Grade CMC LV is excellent filtration reducer oil drilling.geological prospecting,natural gas extract mine,Etc have anti-salt,anti-high-tempe
Carboxymethyl cellulose(CMC) Textile Grade is creamy white powder or granular, it can be readily dissolved in water to form clear, viscous solutions.CMC in textile application functions as high excellent printing paste thickener in dye printing and sizing agent in yarn or warp sizing, Benefit in tex
Carboxymethyl Cellulose(CMC)Paint Grade is an anionic polymer with clarified solution dissolved in cold or hot water. It is quick dispersible and hydrate quickly as well function as high performance rheology modifier,thickener,moisture retention & texture building,suspension agent,etc.in paint & coa
Hydroxyethyl Cellulose(HEC)Paint&Coating Grade is non-ionic soluble cellulose ethers derived from natural fiber.HEC has excellent functionalities in thickening, suspension, binding, emulsion, film stability, dispersion, water retention, anti-microbial properties and colloid protection, etc.It can be
Carboxymethyl cellulose(CMC) in Pharm./medical application:Carboxymethyl Cellulose(CMC) in Pharm./Medical application is multi-functional ingredient.It has outstanding chemical stability and emulsification capability,acid and alkali-resistant,neutral in solution.It effectively improves the disintegr
Carboxymethyl Cellulose functions as thickening rheology modifier, moisture retention,texture/body building,suspension, binding agent,etc.in cosmetic & personnel applications.Adding CMC into toothpaste has obvious effects in binding and build body-structure. Due to our CMC’s good uniform substitutio
Hydroxyethyl Cellulose(HEC) Cosmetic Grade is non-ionic soluble cellulose ethers derived from natural fibers.HEC has excellent functionalities in thickening, suspension, binding, emulsion, film stability, dispersion, water retention, anti-microbial properties and colloid protection, etc.It can be wi
Xanthan Gum has multi-functionality in Pharm.Cosmetic and personal care products: Hair Colors – Xanthan gum function as high efficient suspending agent to suspends pigments or particles. Lotions and Creams – Xanthan gum enhances oil in water emulsion stability and provides a light,silky skin-feel.Xa
Gellan Gum is natural occurred biopolymer that produced by carbohydrate fermentation with Pseudomonas elodea.Gellan Gum is white or creamy white powder.It is soluble in water to form viscos solutions or gel in different conditions. It is used as excellent water gelling agent,suspending agent,thicken
Hyaluronic acid(HA) is one of the best natural moisturizing ingredients of high-level cosmetics.It has compatibility and can be added to almost and beauty cosmetics.It is widely used in cream,lotion,essence,cleansers,bath lotion, hair washing, moss, expansion, lipstick and other cosmetics.Applicatio
Pullulan is natural water soluble polysaccharide,produced by fermentation from starch.It can form excellent film or coating that is heat resistant as a good oxygen barrier and salt tolerant.Pullulan can be used widely as film or coating agent,adhesive agent or encapsulating agent in food,pharm,cosme
Carboxymethyl cellulose in Food ApplicationCarboxymethyl Cellulose in food application functions as excellent thickener, suspension agent, binding agent and film former,can be used in various foods include beverage,bakery,dairy,seasonings,etc.The excellent performance of CMC in food can improve mout
Xanthan gum in food applications functions as building up viscosity,suspension, provide stability and improves rheology,easy to pour and enhance cling.In beverages, a slight increase in viscosity imparts the sensation of enhanced body.Partially replacing high concentrations of starch in many food sy
Views:30 Author:Site Editor Publish Time: 2018-04-11 Origin:Site
Xanthan gum in food applications functions as building up viscosity,suspension, provide stability and improves rheology,easy to pour and enhance cling.In beverages, a slight increase in viscosity imparts the sensation of enhanced body.Partially replacing high concentrations of starch in many food systems with xanthan gum contributes to a more pseudoplastic rheology. The benefits are enhanced flavor release and more satisfying texture.
Xanthan Gum shows good synergistic with galactomannans like Guar, LBG, etc as well as good stability to salts,broad PH and temperature variation.
Batters – In wet prepared batters,xanthan gum reduces flour sedimentation, improves gas retention,imparts enzyme,shear and freeze-thaw stability,and provides uniform coating and good cling.In predusts, xanthan gum improves adhesion and controls moisture migration during frying.In pancake batters,xanthan gum improves spread control,volume,and air retention.
Baked goods – Xanthan gum contributes smoothness, air incorporation and retention,and recipe tolerance to batters for cakes,muffins,biscuits and bread mixs.Baked goods have increased volume and moisture,higher crumb strength,less crumbling and greater resistance to shipping damage.Xanthan gum improves volume,texture and moisture retention in refrigerated doughs,reduced-calorie baked goods and gluten-free breads.
Bakery and pie fillings – Adding xanthan gum to either cold-or hot-processed bakery and fruit pie fillings improves texture and flavor release.The added benefits in cream and fruit fillings include extended shelf stability,freeze-thaw stability and syneresis control.
Beverages – Xanthan gum in dry-mix beverage bases provides enhanced body and quality to the reconstituted drink,along with rapid viscosity development.In addition,it uniformly suspends fruit pulp in prepared drinks to improve product appearance and texture.
Confectionery – Marshmallow toppings containing xanthan gum retain uniform air-cell structure through-out the products’ shelf life,Xanthan gum/locust bean gum blends improve manufacturing efficiency of starch jelly candies by accelerating setting time.
Dairy – Blends of xanthan gum,carrageenan,and galactomannans are excellent stabilizers for a range of frozen and chilled dairy products:ice cream,sherbet,sour cream,sterile whipping cream and recombined milk.These economical blends provide optimal viscosity,long-term stability,improved heat transfer during processing,enhanced flavor release,heat-shock protection and ice-crystal control.
Desserts – Xanthan gum improves structure,provides greater stability during storage,and controls syneresis in desserts like puddings,mousses and flans.
Dietetic foods – Xanthan gum,as a partial replacement for starch,is an excellent bodying and texturing agent for reduced-and low-calorie foods.Low use levels ensure that the desired textural properties can be obtained without excessive gumminess or impaired flavor release.Blends of xanthan gum and galacto-mannans provides a greater range of textural variations.
Dressings – Xanthan gum’s stability to acid and salt,effectiveness at low concentrations,and highly pseudoplastic rheology make it the ideal stabilizer for pourable no-oil,low-oil,and regular salad dressings.Dressings with xanthan gum have excellent long-term emulsion stability and a relatively constant viscosity over a wide temperature range;they pour easily but cling well to the salad.As a partial replacement for starch in regular and reduced-calorie spoonable dressings,xanthan gum imparts desirable body,texture,and freeze-thaw stability,as well as improved flavor release and eating sensation.
Dry mixes – Fine mesh xanthan gum provides rapid,high-viscosity buildup in cold or hot systems and yields excellent texture and flavor release.Fine-mesh xanthan gum permits easy preparation of desserts,salad dressings,dips,soups,milk shakes,sauces,gravies and beverages.
Flavor emulsions – Emulsions prepared with xanthan gum have excellent long-term stability, a smooth,pourable consistency and mix easily into products.
Frozen foods – Stability,syneresis control and consistent viscosity during freeze-thaw cycles and heating are achieved by adding xanthan gum to a variety of frozen products such as whipped toppings,sauces,gravies,batters,entrees,and souffles.
Icings and frostings – Xanthan gum in icings and frostings imparts improved sheen and cling,better spreading characteristics,resistance to cracking,and protection from moisture migration and sugar crystallization.
Relish – The addition of xanthan gum to relish improves the drained weight and virtually eliminates the loss of liquor during handling.In portion-pack relish,xanthan gum keeps the relish and liquor uniformly distributed during fillings and prevents spattering.
Retorting products – Although xanthan gum provides stable high viscosity over a range of temperatures,this viscosity is temporarily reduced at retort temperatures,ensuring good thermal penetration in retorted foods.At the same time,xanthan gum’s excellent viscosity recovery upon cooling provides a uniform,high-quality product.In retort pouch products,xanthan gum also improves filling and reduces splashing and fouling of the critical heat-seal area of the pouch.
Sauces and gravies – Low levels of xanthan gum provide high viscosity in sauces and gravies at both acid and neutral PH.Viscosity is also extremely stable to temperature changes and is maintained under a variety of long-term storage conditons.These sauces and gravies cling to hot foods and have excellent flavor release and appearance.
Syrups and toppings – Xanthan gum promotes ease of pouring and excellent cling to ice cream,fruits,and pancakes.Under refrigerated storage,syrups and toppings retain uniform consistency.Cocoa powder in chocolate syrups remains uniformly suspended.Frozen,nondairy whipped toppings and frozen whipped topping concentrates have firm texture,high overrun and excellent freeze-thaw stability.