A multifunctional stabilizer formed by physical processing and colloidal treatment of ordinary microcrystalline cellulose monomers.
Due to its unique thixotropy, gelation, emulsion stability, thermal stability, water retention and shape retention, it has a wide range of applications in the food industry.
As a main component of colloidal microcrystalline cellulose, a small amount of other thickener or emulsifier monomer such as sucrose ester, gellan gum, carrageenan and the like is used to compound the emulsified thickener.
The product can stabilize calcium, protein and fat oil in dairy products and beverages, has good thermal stability and increases the viscosity and creaminess of the beverage, improves the structure and smooth taste.
The microcrystalline cellulose which is further shear-dispersed and homogenized and spray-dried by ordinary microcrystalline cellulose has finer and more uniform particles, better dispersibility, filling property and stability.
Mainly used as anti-caking agents, emulsifiers, dispersants, adhesives, pressure tablets and tissue improvers; also used as heat stabilizers and fast-drying carriers; can also be used as dietary fiber for low calorie and low fat Special nutritious foods.
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