Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Sodium Carboxymethyl Cellulose
- Food Additive Number
- E 466, INS 466
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Application
- Lactate milk and acid drink: FH9, FM9, FFH10; dosage:2-5%.
- Flavor, comfit, sauce, and soup: FH9, FM9, FFH9; dosage:2-4%.
- Beer, wine, fresh fruit-keeping: dosage:4-5%.
- Ice cream, instant noodle, soybean milk, bread, biscuit and fast, e tc:FH6, FVH6; dosage:3-5%.
- Using Procedure
- Put water in a container and add CMC into the container under constant agitation. Then filter this solution by screen.
- If powder or granular ingredient (sugar) is to e added, the ingredients be should first dry-mixed with CMC and then dissolve them as method 1.
- If organic solvent is to be added into the food, you should first disperse the CMC should be first dispersed in this solvent. Then constant agitation should be applied to disperse and dissolve it in water.
Properties
- Typical Properties
- Product Properties
Viscosity Degree of substitution Acid-viscosity ratio 800~900
900~1000
1000~12000.90~1.00 ≥0.85 Method of testing viscosity: 2% water solution,25°c,Emila or NDJ-79 model rotary caplastometer.
| Value | Units | Test Method / Conditions | |
| Arsenic (As) | max. 0.0002 | % | — |
| Chlorides (As Cl) | max. 1.2 | % | — |
| Fe | max. 0.02 | % | — |
| pH Value | 6.0 - 8.5 | — | — |
| GB | 1904-2005 | — | — |
| Heavy Metal (as Pb) | max. 0.0015 | % | — |
| Loss on Drying | max. 10.0 | % | — |
| Pb | max. 0.0005 | % | — |
Regulatory & Compliance
- Certifications & Compliance