Home > Products > Stabilizer & Emulsifier Serires > Food additives Jelly stabilizer and thickener konjac stabilizer
Food additives Jelly stabilizer and thickener konjac stabilizer
- 1000 Kilogram / Kilograms per Month
- Shanghai
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Product Details
| CAS No. | 9000-11-7 | Other Names | Carboxymethyl cellulose | |
| MF | Cellulose CM | EINECS No. | N/M | |
| FEMA No. | N/M | Place of Origin | Zhejiang, China | |
| Type | Antioxidants, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners | Brand Name | Weber | |
| Model Number | NQ108 |
Product Description
1. Introduction
jelly stabilizer
The jelly which is made from jelly powder produced in the factory is fairly solid with little watter, and strong flexibility, and has a smooth texture. The transparent jelly is adianter and brighter, without unsoluble grain. In the production process,it is easy to filter and operate to the workers and it freezes at high speed as well.
2.Technics point:
1). Mix jelly powder and part of sugar uniformity,and then continuous stiring to disperse into cold water.
2). Heated up to about 80 and then put in the rest of the sugar, continue to heat up to boil about 98-100.
3). Keep the temperature abpove 98 for about 5-10 minutes without boiling up.
4). Filter and keep the pastern liquid to 60-80, confect the acid ,fruit juice,coloring matter and essence.
5). Fill it full,seal,at 85 disinfects for 15-20 minutes.
6). Cool off,dry,and package.
3.Character:
1). High transparency, quick solubility
2). Good water-keeping ability
3). Good elasticity
4). Well strength
4.Specification:
| Item | Standard | Result |
| Appearance | White/yellowish powder | accord |
| Moisture(105degree, 4h) | ≤ 15% | 7.32% |
| Total Ash(700degree, 4h) | 15-40% | 36% |
| Draining rate | ---- | 13.95% |
| Particle Size | 90% Crossed 80 mesh | accord |
| Viscosity(1.5%, 75degree, #1sp 30rpm) | ≥ 10mPa. s | 100 |
| PH(1.5%w/w, 60degree) | 7-10 | 8.0 |
| As (mg/kg) | ≤ 3 | > 3 |
| Pb(mg/kg) | ≤ 5 | < 5 |
| Cd(mg/kg) | ≤ 1 | < 1 |
| Hg(mg/kg) | ≤ 1 | < 1 |
| Gel Strength (1.0% (w/w)at20degree10h) | ---- | 640 g/cm2 |
| Acid Insoluble Ash | ≤ 1% | 0.15% |
| Total Plate Count | ≤ 5000cfu/g | < 5000cfu/g |
| Yeast and Moulds | ≤ 300cfu/g | < 300cfu/g |
| Escherichia Coli | negative by test | accord |
| Salmonella | negative by test | accord |
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