Europe style for Papermaking Additive Sodium Carboxymethyl Cellulose - Carboxymethyl cellulose CMC-Mophato oa Lijo - Yeyuan

Mofuta oa lijo oa CMC: FL30 FL100 FL6A FM9 FH9 GFH9 FH10 FVH9-1 FVH9-2 FM6 FH6 FVH6
Sodium carboxymethyl cellulose (CMC) e na le mesebetsi e mengata lijong, joalo ka ho tenya, ho etsa emulsification, ho emisoa, ho boloka metsi, ho matlafatsa matla, ho atolosa le ho boloka. Lintho tsena tsa CMC ha li bapisoe le li-thickeners tse ling. Ha e sebelisoa lijong, e ka ntlafatsa tatso, ea ntlafatsa boemo le boleng ba lihlahisoa, 'me ea lelefatsa bophelo ba sethala.

Mesebetsi ea CMC Tlhahisong ea Lijo

1. Thickening: fumana viscosity ka tlaase concentration. E ka laola viscosity ts'ebetsong ea ho lokisa lijo le ho fa lijo maikutlo a ho tlotsa ka nako e le 'ngoe;
2. Ho boloka metsi: fokotsa ho fokotseha ha lijo le ho lelefatsa bophelo ba lijo;
3. Botsitso ba ho hasana: ho boloka botsitso ba boleng ba lijo, ho thibela stratification ea metsi a oli (emulsification), le ho laola boholo ba likristale lijong tse leqhoa (fokotsa likristale tsa leqhoa);
4. Ho theha filimi: etsa lera la filimi ea sekhomaretsi lijong tse halikiloeng ho thibela ho monya ho feteletseng ha oli;
5. Ho tsitsa ha lik'hemik'hale: e tsitsitse ho lik'hemik'hale, mocheso le leseli, 'me e na le ho hanyetsa hlobo ho itseng;
6. Metabolic inertia: e le motsoako oa lijo, e ke ke ea sebelisoa 'me e ke ke ea fana ka mocheso lijong.

Tšebeliso ea CMC Lijong

1.Lactic acid baktheria seno seno
Lijo tsa yogurt
Ho eketsoa ha CMC ho ka thibela pula le stratification ea protheine ka seno;
E etsa hore seno se be le tatso e ikhethang le e khathollang, e etsang hore seno se latsoehe haholo;
CMC e na le mokhoa o motle oa ho fetola, o netefatsang botsitso ba lino tse nang le asiti le bophelo bo bolelele ba sethala
Khetho e khothalelitsoeng: gfh9; FL100; FVH9
Keketso ea chelete (%): 0.3-0.8
2. Senoelo sa cocoa
Seno sa tsokolate
Ntlafatsa phello ea ho hasana le botsitso le ho thibela ho eketseha ha viscosity nakong ea polokelo; Ntlafatsa botsitso ba lintho tse tiileng tse emisitsoeng;
Khetho e khothalelitsoeng: gfh9; FL100
Keketso ea chelete (%): 0.4-0.8
3. Li-noodle tsa hang-hang
Ntlafatsa matla a ho boloka metsi, ho ntlafatsa ts'ebetso ea ho boloka, ho ntlafatsa khanya le li-tendon, ho eketsa matla le ho thibela ho robeha;
Khetho e khothalelitsoeng: FVH6
Keketso ea chelete (%): 0.3-0.5
Lihora tse 4
Ho tlatsa kaka ea khoeli
Fana ka thixotropy e itseng, thibela ho felloa ke metsi, ho ntlafatsa botsitso ba polokelo;
Ntlafatsa ho hasana le botsitso ba ho tlatsa tse fapa-fapaneng, ho boloka viscosity e itseng, eketsa nako ea ho boloka;
Fana ka tatso e itseng e boreleli;Likuku le likuku
Khetho e khothalelitsoeng: FVH6;FVH9
Keketso ea chelete (%): 0.3-0.6
5. Li-dumplings tse leqhoa
Wonton e leqhoa
Ntlafatsa matla a ho boloka metsi, ho ntlafatsa ts'ebetso ea ho boloka, ho ntlafatsa khanya le li-tendon; Thibela ho phatloha le serame sa bobeli ho hlahisa likristale tsa leqhoa;
Khetho e khothalelitsoeng: FVH6
Keketso ea chelete (%): 0.4-0.8
6. Ke molala
Mokotla oa hang-hang oa sauce ea noodle
Condiment
Ntlafatsa likarolo tse fapaneng ka har'a soy sauce le mokotla oa soso, qhala likarolo tse fapaneng tsa li-condiments ebe u li etsa homogenize;
Khetho e khothalelitsoeng: FH9
Keketso ea chelete (%): 0.3-0.5
7. Ham boroso
Boroso
Ntlafatsa sebopeho sa mokhatlo oa lihlahisoa le ho etsa hore tatso e be bonolo;
Khetho e khothalelitsoeng: FVH6
Keketso ea chelete (%): 0.4-0.8
8. Ice cream
Hlahisa katoloso e nepahetseng, hlahisa lisele tse ntle, ho ntlafatsa ho qhibiliha ha molomo le ho ntlafatsa tatso;
Thibela likristale tsa leqhoa nakong ea polokelo le ho ntlafatsa ho boloka sebopeho.
Khetho e khothalelitsoeng: FVH6
Keketso ea chelete (%): 0.3-0.5