User:FarinaHasty827

The research and development of sodium CMC focused primarily on the transformation of the existing production technology and manufacturing process innovation, and has the unique properties of new products, such as foreign to the successful development and wider application of the solvent - slurry "process to produce a highthe stable performance of the new modified CMC, due to the high degree of substitution, the substituent distribution is more uniform, so that it can be applied in the broader field of industrial production and complex use of the environment to meet the higher process requirements. This product has adhesion, thickening, enhancement, emulsification, water retention, suspension and role. The amount of soy milk, ice cream, ice cream, jelly, beverage, canned about 1% to 1.5%. Sodium CMC

can also be used with vinegar, soy sauce, vegetable oil, fruit juice, gravy, vegetables and juices to form a stable performance of the emulsified dispersion, the amount of 0.2% to 0.5%. In particular, is extremely excellent emulsifying properties of animal and vegetable oil, protein, and aqueous solutions can make the formation of the stable performance of the homogeneous emulsion.