Study on Effects of Hydroxypropyl methyl cellulose and Sodium carboxy methyl cellulose on the Properties of Gluten-free Bread   Due to such advantages as good taste, various kinds and easy to carry, bread has become popular food among consumers. Wheat flour bread contains gluten, and if you have celiac disease, eating gluten will trigger an.. read more →

Action Mechanism of sodium carboxy methylcellulose in Wine   After the end of fermentation, wine needs to be clarified and stabilized before bottled and put on the market. It can be said that the product quality of wine is almost determined by this process. The stability in the production and storage and after bottling is.. read more →

Effects of Sodium carboxymethyl cellulose on the Production of Ice Cream Why is Sodium carboxymethyl cellulose of Low Degree of Substitution Chosen in Ice Cream   Sodium carboxymethyl cellulose is used as a thickener in ice cream mainly to provide the viscosity for the mixed solution, thus preventing the fat in the material and liquid.. read more →

Inhibitor – Sodium Carboxymethyl Cellulose (CMC)    Sodium Carboxymethyl cellulose, whose industrial products are light yellow floccules, has relatively stable chemical properties and is soluble in water. Sodium Carboxymethyl cellulose is a potent inhibitor of silicate minerals containing magnesium such as pyroxene, serpentine, hornblende, kaolin and chlorite, and also has inhibiting effects on quartz, carbonaceous.. read more →

Effects of Sodium Carboxymethyl cellulose on the Performance of Ceramic Slurry   Sodium Carboxymethyl cellulose (referred to CMC) is a derivative with the ether structure obtained by chemical modification of natural cellulose. Due to the poor water solubility of acid form, the products are generally made into the sodium salt, i.e. sodium Sodium Carboxymethyl cellulose… read more →