| Message: | CMC FOR BAKERYVIHO CMC has the capability for high water absorption and retention in baked and un- baked dough creating bakery products with improved texture, volume, and nut and fruit distribution. The improved water retention means delayed staling, longer shelf-life and crumb stabilization. It can be used in bread, cake mixes, muffins, soft tortillas, etc.Quick Details:CAS No.: 9004-32-4HS Code: 39123100Brand Name: VIHOOther Name: Bakery water retention agentPurity: 98%Appearance: White free-flowing powderPackaging & DeliveryPackaging： 3 in 1 multi-wall paper bag: The outside is kraft paper,middle is polypropylene film,and inside is polyethylene material.Net weight: 25kgs per bag.Gross weight: 25.25 per bag.1*20'GP: 16.5mt without pallet.Delivery Detail: Within 5 working days 1*20'GP.Specifications:CERTIFICATE OF ANALYSISProduct Name: Sodium carboxy methyl cellulose (CMC) Code&Lot No.: FH7, F4H7 Production Date: 2016. 4. 16 Expiry Date: 2018. 4. 15 Test Standard: GB 1904-2010 Test Date: 2016. 4. 17 Items FH7 F4H7 Appearance White free flowing powderWhite free flowing powderViscosity (cps) 1500-2500 1%SOL.3000-5000 1%SOL.Purity(%) ≥98% ≥98%D.S 0.65-0.9 0.65-0.9PH 6.5-8.0 6.5-8.0Loss on drying (%) ≤10.0 ≤10.0As(%) ≤0.0002 ≤0.0002Pb(%) ≤0.0002 ≤0.0002Heavy metals(as Pb) ≤0.0010 ≤0.0010Fe(%) ≤0.02 ≤0.02Hg(%) ≤0.0001 ≤0.0001Total plate count(cfu/g) ≤500 ≤500Mould&Yeasts(cfu/g) ≤100 ≤100E.coli(cfu/g) None NoneSalmonella(cfu/g) None NoneStaphylococcus Aureus None None url:http://www.vihochem.com |
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