CMC 9FM100

CMC can keep the lactoprotein from coagulating and preci-pitating in sour milk and helps milk even suspend and disperse,Website:http://www.hongbo-it.com, keep the stability of the food quality, prolong the period of food quality .Used in ice-cream,it helps control ice crystal size, resist melting, shape, improve the texture;Used in the instant noodle,it can increase the tenacity and boil-resistance of the noodles.  Advantages: dissolving fastly,well liquidity,molecule scattering evenly,finely distributed molecular weight,well acid-resistance,well salt-resistance,more transparent,less free-fiber,less gelatin.