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sdfrchem June 2

CMC Usages in Food Industry

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1.CMC Applications in Fermented Yoghurt

1.1. Main Raw Materials of Fermented Yoghurt

Fresh milk or milk powder, sucrose ester, compound stabilizer (including CMC), granulated sugar, sodium citrate, phosphate, preservative, essence and drinking water, etc.

1.2. Processing Technology

Raw milk→Sterilization→Cooling→Insulated fermentation→Cooling→(Compound CMC+Sugar+Sucrose Ester) Completely dissolving and then adding→Stirring→Flavoring acid and odor→Homogeneous sterilization→Cooling→Packing

1.3. Key Point During Processing

1.3.1. The compound stabilizer is acid-resistant CMC: PGA (propylene glycol alginate)=1:1, the dosage of compounded CMC accounts for 0.4% of the total amount.

1.3.2. Compounded stabilizer, sugar and sucrose ester had better be dry-mixed. Then dissolving with 50℃ water. Filtering the solution after complete dissolution. Cooling it to 15℃ and add into the yogurt.

1.3.3. Slowly flavoring acid, then becoming quickly to control the final pH value at 3.8-4.0. The temperature should be below 15℃when flavoring acid and odor. The conditional factories usually agitate below 5℃.

1.3.4. Can select CMC FM9, FH9, FH10.

2. CMC Applications in Formulated Yoghurt

2.1. Main Raw Materials of Formulated Yoghurt
Milk powder, granulated sugar, acid fastness CMC, preservative, essence, protein hydrolysate citric acid, sodium citrate, purified water, etc.

2.2. Processing Technology
Drymix acid fastness and granulated sugar → Dissolving→Mixing other raw materials→Flavoring acid and odor→Homogenization→Sterilization→Cooling→Packing

2.3. Key Point During Processing
2.3.1. Agitating and Cooling temperature should be below 10℃ when flavoring.
2.3.2. Slowly flavoring acid, then becoming quickly to control the final pH value at 3.8-4.0.
2.3.3. Can choose CMC FH9 or FVH9. The dosage is 0.4% or so.

3. CMC Applications in Instant Noodles

3.1. Applications in Flour
Adding CMC into the flour can make the flour with characters of dispersion, water retention, and strong cohesion. It can shorten the kneading time, and easy to operate to, Increasing toughness and strength of noodles to improve the premium grade product rate. Different from natural gum, the noddles are smooth with uniform, stable interior structure, and bright, clean surface after adding CMC gum. For oil-fried instant noddles, oil content can be effectively reduced after adding CMC. Because CMC has characters of hydrophilic and hydrophobic oil, to control the oil content at 18% or so.

You can add CMC FH9, FVH9 or FVH6 into flour, with a dosage 0.25%-0.4%. When using CMC, you can premix it with other additives, dissolving with water till completely dissolving, then spraying on the kneaded flour. Or you can mix up CMC, other additives and flour together, and then add water and knead to flour billet.

3.2. Applications in Seasoning Bags

CMC can be added in sauce or seasoning bags of various instant noddles. CMC is featured by thickening, strong dispersion, water, and freshness preservation, with which sauces can have better homogeneity and longer shelf life. Materials in sauce or seasoning bags can dissolve and disperse quickly with CMC gum's own characteristics, so the taste of noodle soup is delicious.

Can select and add CMC FH6 or FH9 (salt tolerance) into sauce and seasoning, with dosage 0.8%-1.2%. Premix CMC, sugar, monosodium glutamate and salt, and then mix them with other ingredients.

4. CMC Applications in Ice Cream
4.1. CMC Usages in Ice Cream

4.1.1 CMC can increase melting-resistance of ice cream

CMC aqueous solutions have excellent fluidity, comparing with other pulp, especially starch gum and guar gum. The stable lattice-like structure can be formed under both high and low temperatures. This is the reason that ice cream has good melting-resistance with CMC.

4.1.2 CMC is ideal excipient of ice cream



CMC aqueous solution has high viscosity, compared with that of xanthan gum, gelatin, and sodium alginate. The viscosity of 2% aqueous solution is more than 30,000mPa.s tested by Brookfield viscometer. There is higher viscosity if mixing CMC with sodium alginate. CMC produced by Fortune Biotech has good pseudo-plasticity, so in the case of homogeneous aging, the consistency and viscosity of ice cream liquid can be raised with CMC. Avoiding fat globule gathering again during the procedures of cooling and aging. Moreover, CMC has strong dispersion to enable mixed materials much more uniform and suitable for industrial production.

4.1.3 CMC is an ideal swelling agent of ice cream

CMC is a kind of gum with strong hydrophily, which can combine with free water in the liquid material quickly, and evenly distribute in it. When stirring, many fine air bubbles will form and uniformly distribute in the liquid material, so that to make the structure of ice cream smooth, improve expansion rate and taste.

4.1.4 CMC is emulsifier of ice cream
cmc cream has certain emulsification. CMC can not only chelate the calcium ion in mixed materials but also can dissociate casein molecular mass. It can strengthen the protein fat emulsifying ability, and reduce the aggregation of fat. CMC plays a certain role during ice cream homogenization.

4.2. The Requirements and Dosages of Adding CMC into Ice Cream
It requires high viscosity when adding CMC into ice cream. It also requires certain acid fastness when using CMC to produce fruit ice cream.

Can use CMC FVH6 for common ice cream. Dosage is 0.4%-0.5%. When compounding with other gums, CMC dosage is 0.3%-0.4%, and the dosage of other gums is 0.1%-0.2%. For acid ice cream, you can use CMC FVH9.

5. CMC Applications in Soy Milk
5.1 CMC Usages in Soymilk
CMC has the property of deflocculation, emulsification and stabilizing. The powerful dispersing ability of CMC prevents fat layering, has an effect of whitening, sweetening and removing beany flavor.

5.2 Use Precautions of CMC in Soymilk
There are different tastes of soymilk, such as ginger and jujube soymilk, peanut sour soymilk, various vegetable, and fruit soymilk. The temperature should be below 20℃ when adjusting the pH value to change the soymilk taste. Should prevent sediment floating. Besides, it requires homogenization with homogenization pressure 20-30mPa.s. For the soymilk contains more fat need to add 0.1%-0.2% emulsifier.

5.3 CMC Model Selection and Dosage
For the usual sweet soymilk with pH value 6.5-7.5, we can use CMC FH6. When the pH value of soymilk is 3.8-4.2, it can select CMC FH9. Dosage is usually 0.35%-0.

6. CMC Applications in Moon Cakes and Other Cakes

6.1 CMC Usages in Moon Cakes and Other Cakes

Mix CMC aqueous solution with flour to make moon cakes and other cakes, can inhibit milden and rot, prevent water shortage and hardening, prolong shelf life. Adding CMC into flour can adjust and increase gluten strength, improve the flour structure. With good moldability, bright and full pie body, and not easy to damage, etc.

Pies with adding of CMC can make the stuffing delicious and soft with good moldability, water retention, and fresh taste.

6.2 CMC Model Selection and Dosage
Usually, add CMC in the surface or wrapper of pies with dosage 0.5%-1.0% Can choose CMC FH6 or FVH6. CMC dosage in pies body is 0.5%-1.0%, the models to use are according to pies tastes. For example, common pies can use model FH6, fruit pies can use FH9.

7. CMC Applications in Soy Sauce

7.1 CMC Functions and Use Method in Soy Sauce
Soy sauce is a necessity in daily life. People like soy sauce with less sediment, certain consistency, and good homogenization. So the best model for making soy sauce is food grade salt tolerance CMC.

Dissolve CMC and water, then add and mix with other seasonings. Soy sauce can be got through the procedure of stirring and so on. CMC is a kind of strong dispersing agent. Can evenly disperse any seasonings to get a bottle of homogeneous soy sauce. Moreover, CMC has characters of thickening and stabilizing, with which the color, taste, and odor of soy sauce will have obviously changed.

7.2 CMC Model Selection and Dosage in Soy Sauce
Dosage in soy sauce usually is 0.3%-0.45%. Can use model FH9 or FM9.

8. CMC Applications in Meat Products (Ham and Eggs, Luncheon Meat, etc)

8.1 CMC Functions in Meat Products
Adding CMC into meal products can uniformly distribute condiments, adjust the viscosity. Also can combine condiment and solid ingredient well. It can make meal products much more tender and delicate, prevent oil spilling out, and extend shelf life.

8.2 CMC Model Selection and Dosage
Usually, the dosage of CMC in meal products is 0.6%-0.8%. The maximum is 1.5%. Can use model FH6 or FVH6.

9. CMC Applications in Liquid Drinks (Juice, Tea, etc.)
9.1 CMC Functions in Liquid Drinks
Adding CMC into liquid drinks (such as juice and tea) can make the suspended matters uniform and full without layering. Make the drinks have bright colors, mellow taste. Prevent sugar crystallizing again, and prolong shelf life.

9.2 CMC Model Selection and Dosage
CMC dosage in juice and tea drinks is 0.35%-0.45%. For juice, usually use CMC FH9, for tea drinks, usually select CMC FH6.

10. CMC Applications in Mixed Congee and Sesame Paste, etc.
10.1 CMC in food such as eight treasure congee and sesame paste, etc has the function of increasing consistency. Can make solid in congee uniformly suspend in the container. It can get a delicate and sweet taste, and improve stability. The formerly mentioned advantages are much more outstanding comparing with that of starch paste.

10.2 CMC Model Selection and Dosage
CMC dosage in mixed congee is 0.3%-0.4%. Can use CMC FVH9. To make sesame paste and other food, the dosage is 0.3%-0.4%. Can use CMC FH6.

11.CMC Applications is Quick-Frozen Food
11.1 CMC Functions in Quick-Frozen Food

In the market, there are many kinds of frozen food, such as steamed bun stuffed with juicy pork, dumplings, wontons, glue puddings, spring rolls and so on. Adding CMC during wrappers processing can, smooth. Its good water retention characters can prolong the shelf life.

After adding CMC in the frozen food can distribute other materials evenly. Excellent water and fresh-keeping. Nice and delicate taste.

11.2 CMC Model Selection and Dosage
For wrappers of frozen food, the dosage is 0.3%-0.4%. CMC in fillings is 0.6%-0.8%. Can choose CMC FH6 or CMC FVH6.

12.CMC Applications in Keeping of Vegetables, Fruit Fresh

12.1 CMC Functions of Freshness Keeping
Applying, spraying and dipping CMC solution on the surface of an orange, peach, plum, apple, longan, litchi, and other fruit, as well as eggs, vegetables, fish and meat has functions of sterilization and destroying mildew. Objects that need to be kept freshness tend to rest state to achieve preservation. Refrigerating fruit after spraying CMC solutions on its surface will have better preservation effect.

12.2 CMC Model Selection and Dosage
To keep freshness, usually, use 0.4%-0.8% of the CMC aqueous solution to spray and dip. Can use model FM6 or FM9.

13. CMC Applications in Condiment
Applying CMC into jam, chili sauce, peanut butter, sesame paste, ketchup, and other condiment has the effect of enhancing consistency, water retention and stabilizing. It can improve the quality of the formerly mentioned products. Enhance the sensory indicators, such as color, aroma, taste, and shape.

CMC dosage in condiment is 0.4%-0.5%. Can use model FH9.

14. CMC Applications in Multifarious Flour Products
Biscuit, noodles, rolled noodles, bread and other products can adjust the gluten strength, improve flour quality. Easy to control water. Raise strength. Flour products are not easy to go broken. Can make bread peak height uniformly, increase the volume, reduce dregs.

CMC dosage in flour products is 0.3%-0.4%. Can use model FH6 or FVH6.

15. CMC Applications in Beer and Rice Wine.
Applying CMC in beer can make the beer foams much more delicate and stable with soft, mellow fragrance and long finish.

The dosage of CMC in beer and rice wine is 0.2%-0.4%. Can select model FM6 or FM9.

Forture biotech is a leading cmc supplier in China.

#cmc #supplier

  • CMC Usages in Food Industry
                                        
                                        
                                        
                                        How to use cmc powder?
                                        
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Cassiel April 27

dhntop.com/projection-…
Projection Display Technology And Laser Projector Technology
The development of laser projection has not been counted as a new term, but it is understandable that it is still a new laser display technology. This new technology has brought a historic turning point to the entire projection industry, and the industry was once trapped in the "laser" frenzy. After the initial exploration of laser technology, laser projection technology has entered the development stage. Through the continuous attack of laser technology, the advantage of laser is better in the projection. Laser projection products have become the main force in the current projection industry.
At present, for the projection market, there are two major mainstream projection display technologies, DLP and LCOS. The former is mainly promoted by Texas Instruments, and the latter has relatively more chip suppliers, such as Epson, Philips, and Intel.
First, Display Technology
1. DLP display technology
DLP is the abbreviation of "Digital Light Processing", which is digital light processing. This technology first processes the image signal digitally and then projects the image through light.
(DLP projection structure diagram)
This technology uses a key component developed by TI, the digital micromirror component, which is the DMD (Digital Micromirror Device) chip.
In 1987, Dr. Larry Hornbeck of Texas Instruments invented the DMD chip, which is the most advanced optical switching device in the world. It contains 2 million micro-microscopes that are regularly hinged to each other. Each microscope is only the size of a hair. One-fifth.
(DMD chip)
When the DMD chip is coordinated with the digital video or image signal, the light source, and the projection lens, the microscope can project the full digital image onto a screen or other surface to complete the entire projection process.
2. LCOS technology
LCOS technology is a technology that combines semiconductor and liquid crystal display. The micro-circuit controls the voltage to make the liquid crystal twist, and the liquid crystal controls the polarized light to switch the light to realize the display image.
(LCOS display chip)
In 2000, Aurora Systems developed the first LCOS molding products. In the following years, although there were many manufacturers joining the LCOS camp, in recent years, with the withdrawal of the two giants of Philips and Intel, LCOS technology began to fall into a trough.
Second, the Light Source Technology
When the image is converted into a digital signal, we also need a light source to project it, which requires the use of light source technology. At present, there are two major light source technologies, namely LED light source and laser light source, among which LED light source technology is most commonly used.
1. LED light source
LED (Light Emitting Diode), which is a light-emitting diode, is a solid-state semiconductor device that can directly convert electrical energy into visible light. It has the advantages of easy control, rich color and long life, and is very mature in terms of cost, industrialization, safety and industrial chain.
(LED light source projection diagram)
2. Laser source
Laser light sources enter the projection industry, and it can be said that the entire industry is crazy. Its high brightness, long service life and wide color gamut allow the projection market to expand rapidly. At the beginning of the laser light source, it encountered bottlenecks in the red and green light problems. Nowadays, with the laser technology problem being overcome, the laser projection display performance is outstanding, and the products are gradually accepted by users. In addition, it is gradually optimized in terms of details, such as eye protection and humanization, to enhance the user experience. It can be said that the market potential of laser projection is huge and the future is expected.
(Laser light source projection diagram)
In general, whether it is DLP display technology or LCOS technology, LED light source or laser light source, the ultimate goal of projection technology is to give users a better product experience. Through feedback on product application and changes in market demand, it is believed that the projector supplier will also develop, explore products that are more suitable for users, and bring the industry to a better stage of development.
Discover DHN 3D HD Laser Projector
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  • Projection Display Technology And Laser Projector Technology via Cassiel

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