Tsev / Cov khoom / Emulsifier / Ntsiab lus

Cov khoom

Chemsino CITREM Emulsifier Rau Cov Khoom Siv Mis

Chemsino CITREM emulsifier yog tsim los txhim kho kev ruaj ntseg thiab kev ntxhib los mos hauv cov mis nyuj-raws li formulations. Nws pab tswj cov rog thiab dej sib cuam tshuam, ua kom zoo sib xws thiab txhim khu kev qha. Siv dav hauv cov khoom noj siv mis ua tiav, CITREM txhawb nqa cov qauv zoo, lub qhov ncauj zoo dua, thiab ruaj khov zoo thaum tsim khoom thiab khaws cia.

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24/7 Kev Pabcuam Cov Neeg Siv Khoom

Khoom Taw qhia

Product Description

Chemsino CITREM (Citric Acid Esters ntawm Mono- thiab Diglycerides, E472c) yog ib qho kev ua haujlwm emulsifier tsim los rau kev xav tau cov khoom noj siv mis. Nws txhim kho qhov tawg ntawm cov mis nyuj rog thiab stabilizes emulsions nyob rau hauv kev kho cua sov xws li pasteurization thiab UHT ua. Los ntawm kev txhim kho kev sib cuam tshuam ntawm cov rog globules thiab cov proteins, CITREM txhawb nqa cov khoom lag luam ntau homogeneous thiab txo qhov kev pheej hmoo ntawm kev sib cais. Nws kuj txhawb kev txhim kho viscosity tswj thiab hnov zoo. Lub emulsifier tuaj yeem yooj yim muab tso rau hauv cov qauv tsim khoom noj siv mis thiab ua haujlwm zoo nrog cov stabilizers thiab cov proteins uas feem ntau siv hauv cov khoom noj mis nyuj.

Khoom Parameters

Yam khoom	SPECIFICATION	TSEEM CEEB
Qhov tshwm sim	hmoov dawb / Ivory hmoov	hmoov dawb
Tag nrho citric acid (%)	13-50	29.6
Tag nrho Fat Acid (%)	37-81	53.8
Tag nrho Glycerol (%)	8-33	21.2
Dawb Glycerol (%)	4.0 max	2.7
Sulfated tshauv (%)	10.0 max	0.42
Heavy Metals (Pb) ppm	2.0 max	0.12

Khoom nta

Chemsino CITREM muaj cov emulsifying zoo heev thiab cov txheej txheem ruaj khov. Nws txhawb nqa cov roj sib xyaw ua ke, txhim kho cov khoom zoo nkauj, thiab txhim khu kev tiv thaiv kev sib cais thaum khaws cia. Cov khoom xyaw ua tau zoo nyob rau hauv qhov sib txawv ntawm qhov kub thiab txias thiab kev ua haujlwm. Nws yog ib qho yooj yim rau disperse, sib xws nrog lwm yam khoom xyaw mis nyuj, thiab haum rau ib tug loj npaum li cas - teev ntau lawm.

Cov khoom siv

Hauvrecombined mis nyuj thiab cream, CITREM pab kom ruaj khov ntawm cov rog dispersion thiab tiv thaiv creaming los yog theem sib cais thaum lub sij hawm cia.

Hauvflavored mis nyuj thiab mis nyuj haus, nws tuav ib qho kev ntxhib los mos thiab zoo li qub, txawm tias nyob rau hauv kev ua kom sov.

Rauyogurt thiab fermented khoom noj siv mis, nws pab txhawb kev txhim kho lub cev thiab sib xws, txhawb nqa cov qauv gel ntau dua.

Hauvua cheese, CITREM txhim kho cov emulsification ntawm cov rog thiab cov proteins, uas ua rau zoo meltability thiab sliceability.

Nws kuj tseem siv tau rau hauvwhipped cream thiab khoom qab zib cream, qhov twg nws pab tswj cov npuas dej ruaj khov thiab du qhov ncauj.

Tsis tas li ntawd, CITREM tuaj yeem siv rau hauvtsawg- cov mis nyuj muaj rog, pab them nyiaj rau txo cov rog los ntawm kev txhim kho kev ntxhib los mos thiab tag nrho cov kev xav zoo.

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