Ubushinwa butanga zahabu kuri Cmc Carboxymethyl Cellulose - Carboxymethyl selulose CMC-Urwego rwibiryo - Yeyuan

Icyiciro cyibiribwa CMC icyitegererezo: FL30 FL100 FL6A FM9 FH9 GFH9 FH10 FVH9-1 FVH9-2 FM6 FH6 FVH6
Sodium carboxymethyl selulose (CMC) ifite imirimo myinshi mubiryo, nko kubyimba, emulisile, guhagarika, gufata amazi, kongera imbaraga, kwagura no kubungabunga. Iyi miterere ya CMC ntagereranywa nibindi byiyongera. Iyo ikoreshejwe mubiryo, irashobora kunoza uburyohe, kuzamura urwego nubwiza bwibicuruzwa, kandi ikongerera igihe cyo kubaho.

Imikorere ya CMC Mu musaruro w'ibiribwa

1. Kubyimba: shakira viscosity kumitekerereze mike. Irashobora kugenzura ububobere mugikorwa cyo gutunganya ibiryo kandi igaha ibiryo uburyo bwo gusiga icyarimwe;
2. Kubika amazi: kugabanya kugabanuka kwamazi yibiribwa no kongera ubuzima bwibiryo;
3. Gutandukana gutatanye: gukomeza ubwiza bwibiribwa, gukumira amavuta-amazi (emulisation), no kugenzura ingano ya kristu mubiribwa bikonje (kugabanya ibibarafu);
4. Gukora firime: gukora firime ya kole mubiribwa bikaranze kugirango wirinde kwinjiza amavuta cyane;
5. Imiti ihamye: ihamye kumiti, ubushyuhe numucyo, kandi ifite imbaraga zo kurwanya indwara;
6. Inertia ya metabolike: nk'inyongera y'ibiryo, ntabwo izahinduka kandi ntizatanga ubushyuhe mubiryo.

Gushyira mu bikorwa CMC mu biryo

1.Ibinyobwa bya bacteri ya acide
Yogurt
Kwiyongera kwa CMC birashobora gukumira imvura no gutondekanya poroteyine mu binyobwa;
Bituma ikinyobwa gifite uburyohe budasanzwe kandi bugarura ubuyanja, butuma ikinyobwa kiryoha cyane;
CMC ifite uburinganire bwiza bwo gusimbuza, butuma ibinyobwa bya acide bihoraho kandi bikaramba
Guhitamo gusabwa: gfh9; FL100; FVH9
Umubare w'inyongera (%): 0.3-0.8
2. Ibinyobwa bya Kakao
Ikinyobwa cya shokora
Kunoza ingaruka no gutuza no guhagarika kwiyongera kwijimye mugihe cyo kubika; Kunoza ituze ryibintu byahagaritswe;
Guhitamo gusabwa: gfh9; FL100
Amafaranga yongeyeho (%): 0.4-0.8
3. Akanya ako kanya
Kunoza ubushobozi bwo gufata amazi, kunoza imikorere yo kubungabunga, kunoza urumuri n'imitsi, kongera imbaraga no kwirinda kuvunika;
Guhitamo gusabwa: FVH6
Amafaranga yongeyeho (%): 0.3-0.5
Amasaha 4
Ukwezi kuzuye
Tanga thixotropy runaka, irinde umwuma, utezimbere ububiko;
Kunoza gutatanya no gutuza kwuzuye kwuzuye, kugumana ubwiza runaka, kongera igihe cyo kubungabunga;
Tanga uburyohe bunoze; Udutsima na Pasika
Guhitamo gusabwa: FVH6; FVH9
Umubare w'inyongera (%): 0.3-0.6
5. Amababi akonje
Wonton
Kunoza ubushobozi bwo gufata amazi, kunoza imikorere yo kubungabunga, kunoza urumuri; Irinde gucika no gukonjesha kabiri kugirango ubyare kristu;
Guhitamo gusabwa: FVH6
Amafaranga yongeyeho (%): 0.4-0.8
6. Ndi igiti
Umufuka w'isosi ya noode
Imyambarire
Hindura ibice bitandukanye mumasosi ya soya nisakoshi yisosi, gutatanya ibice bitandukanye bya condiments hanyuma ubihuze;
Guhitamo gusabwa: FH9
Amafaranga yongeyeho (%): 0.3-0.5
7. Isosi ya Ham
Sausage
Kunoza imiterere yubuyobozi no gukora uburyohe;
Guhitamo gusabwa: FVH6
Amafaranga yongeyeho (%): 0.4-0.8
Ice cream
Gutanga kwaguka neza, kubyara tissue nziza, kongera imbaraga zo kunwa no kunoza uburyohe;
Irinde kristu ya kirisita mugihe cyo kubika no kunoza imiterere.
Guhitamo gusabwa: FVH6
Amafaranga yongeyeho (%): 0.3-0.5