Tsev / Cov khoom / Emulsifier / Ntsiab lus

Cov khoom

Txhim khu kev qha CITREM E472c Emulsifier Chaw tsim tshuaj paus|CAS 36291-32-4 Nr

Txhim khu kev qha CITREM E472c Emulsifier Chaw tsim tshuaj paus|CAS 36291-32-4 Nr

CITREM E472c yog ib qho khoom siv ntau yam emulsifier siv nyob rau hauv ob qho tib si zaub mov thiab tsis yog - khoom noj khoom haus. Nws pab kom ruaj khov roj- thiab- cov dej sib tov, txhim kho kev ntxhib los mos, thiab txhawb nqa cov qauv sib xws. Hauv cov khoom noj, nws txhim khu kev ruaj ntseg hauv cov khoom ci, khoom noj siv mis, dej haus, thiab cov khoom ua tiav. Nws kuj yog feem ntau siv rau hauv cov tshuaj pleev ib ce thiab tshuaj ua ib qho me me, zoo stabilizer thiab dispersing tus neeg sawv cev.

Kev xa khoom sai
Quality Assurance
24/7 Kev Pabcuam Cov Neeg Siv Khoom

Khoom Taw qhia

Product Description

CITREM E472c (Citric Acid Esters ntawm Mono- thiab Diglycerides) yog cov khoom siv ntau yam emulsifier paub txog nws cov kev sib raug zoo nrog cov rog, roj, thiab cov protein ntau. Ua los ntawm citric acid thiab edible glycerides, nws muab kev txhim khu kev qha emulsification, stabilization, thiab dispersion thoob plaws ntau yam kev siv.

Hauv kev ua zaub mov, CITREM pab txhim kho kev ntxhib los mos, txhim kho aeration, tswj cov roj crystallization, thiab tswj cov khoom ruaj khov thaum khaws cia thiab kho cua sov. Nws ua tau zoo tshwj xeeb tshaj yog nyob rau hauv cov khoom siv mis nyuj, cov khoom bakery, dej haus, thiab khoom noj khoom haus formulations.

Sab nraum kev lag luam khoom noj khoom haus, CITREM E472c kuj tseem siv rau hauv cov tshuaj pleev ib ce, cov khoom siv tu tus kheej, thiab cov tshuaj vim nws qhov mob me me thiab muaj peev xwm tsim cov roj ruaj khov- hauv - cov tshuab dej. Qhov no ua rau nws muaj ntau yam khoom xyaw rau cov tuam txhab nrhiav kev huv, ua tau zoo, thiab kev daws teeb meem ntau yam emulsifier.

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

Zoo heev Emulsification muaj peev xwm- Txhim kho qhov tsim thiab ruaj khov ntawm cov roj- hauv - dej emulsions.

Txhim kho cov khoom ruaj khov- Pab tiv thaiv cov rog sib cais, recrystallization, thiab oxidation.

Versatile Compatibility- Ua haujlwm zoo nrog cov roj zaub, proteins, thiab lecithin systems.

Kub & Acid Resistant- Ua tau zoo nyob rau hauv siab -kub thiab qis -pH cov txheej txheem zaub mov.

Huv si & Tsis hnov tsw- Tsis cuam tshuam rau qhov profile ntawm cov khoom tiav.

Raws li International Standards- Ua raws li cov cai tseem ceeb thoob ntiaj teb kev nyab xeeb khoom noj.

Cov khoom siv

CITREM E472c yog siv dav hauv kev ua zaub mov los txhim kho kev ruaj ntseg, kev ntxhib los mos, thiab kev ua haujlwm emulsification thoob plaws ntau yam khoom.Cov chaw siv tseem ceeb suav nrog:

1. Khoom noj khoom haus (Cij ci, ncuav mog qab zib, pastries)

CITREM txhim kho lub khob noom cookie tuav, txhim kho aeration, stabilizes rog faib, thiab txhawb cov qauv crumb nyob rau hauv kev lag luam bakery ua.

2. Mis & Tsis yog -Creamers

Siv los tswj cov roj emulsions, tiv thaiv creaming, thiab txhim kho qhov ncauj qhov ntswg hauv creamers, whipped toppings, ice cream mixes, thiab cog -raws li cov khoom siv mis nyuj.

3. Me nyuam mos cov mis & Khoom noj khoom haus hmoov

CITREM ua kom ruaj khov emulsification ntawm cov roj hauv cov qauv hmoov, txhim kho kev tsim kho dua tshiab, thiab txhawb nqa cov khoom noj khoom haus.

4. Margarine & Spreads

Txhim kho cov rog crystallization, txhim kho kev sib kis, thiab txo cov roj sib cais thaum tsim khoom thiab khaws cia.

5. Sauces, Dressings & Condiments

Muab cov roj ruaj khov-hauv- dej emulsions, pab tswj cov viscosity, thiab tiv thaiv theem sib cais hauv cov kua ntses ua tiav, mayonnaise, thiab hnav khaub ncaws.

6. Nroj tsuag -Raws li Khoom Noj & Dej Haus

Txhim kho cov protein-lipid sib cuam tshuam, txhawb kev ruaj ntseg hauv cov dej haus vegan, thiab txhim kho kev ntxhib los mos hauv cov nroj tsuag -raws li cov nqaij thiab cov khoom noj siv mis.

Factory Supply Polyglycerol Polyricinoleate (PGPR) CAS No.: 29894-35-7 With Competitive Price

7. Cocoa, Chocolate & Confectionery processing

Txhawb cov roj dispersion, txhim kho cov khoom ntws, thiab txo cov roj tawg thaum lub sijhawm tsim khoom chocolate.

Tshaj li kev lag luam khoom noj khoom haus, CITREM E472c kuj tseem siv rau hauv ntau yam tsis yog- khoom noj khoom haus vim nws muaj peev xwm emulsifying thiab dispersing.

Hauvtshuaj formulations, nws pab kom ruaj khov cov roj-raws li systems thiab txhim kho kev xa khoom ntawm cov khoom xyaw.

Hauvtshuaj pleev ib ce thiab cov khoom tu tus kheej, CITREM ua haujlwm ua cov emulsifier me me rau cov tshuaj pleev, tshuaj pleev, thiab tshuaj pleev ib ce emulsions, pab txhawb kev ntxhib los mos thiab ruaj khov.

Nws kuj yog siv rau hauvindustrial emulsions, suav nrog cov roj nplua nyeem thiab cov tshuaj tshwj xeeb sib xyaw, txhawm rau txhim kho cov kev sib cais tsis sib xws thiab tiv thaiv kev sib cais thaum khaws cia.