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Carboxymethylcellulose calcium is white to light yellow powder or fibrous. Odorless, stable to heat, light, air, microorganisms. Almost insoluble in water. In order to improve the taste, it is often processed into fine powder below 200 mesh. It swells several times when it absorbs water. The pH value of 1g/20ml water suspension is 4.5-6.0, weak binding when acidic, strong binding when alkaline, and loses collapsibility.
It can be used for soup powder molding. When dissolved, it swells due to the characteristics of water, which promotes collapsing and dispersion. For solid and powdered foods such as cocoa powder, instant coffee, powdered soft drinks, etc., it has the effect of promoting the dispersion and dissolution in water. Adding 1% to 2% to chocolate biscuits is not easy to stick to the teeth, and it can improve the taste. It also has the effect of water absorption and swelling, and it will not be digested and absorbed after ingestion, and it has a feeling of fullness, which can be used for weight-adjusting food.
It is obtained by adding calcium hydroxide to an aqueous solution of sodium carboxymethyl cellulose to precipitate it.
Carboxymethylcellulose calcium is white to light yellow powder or fibrous. Odorless, stable to heat, light, air, microorganisms. Almost insoluble in water. In order to improve the taste, it is often processed into fine powder below 200 mesh. It swells several times when it absorbs water. The pH value of 1g/20ml water suspension is 4.5-6.0, weak binding when acidic, strong binding when alkaline, and loses collapsibility.
It can be used for soup powder molding. When dissolved, it swells due to the characteristics of water, which promotes collapsing and dispersion. For solid and powdered foods such as cocoa powder, instant coffee, powdered soft drinks, etc., it has the effect of promoting the dispersion and dissolution in water. Adding 1% to 2% to chocolate biscuits is not easy to stick to the teeth, and it can improve the taste. It also has the effect of water absorption and swelling, and it will not be digested and absorbed after ingestion, and it has a feeling of fullness, which can be used for weight-adjusting food.
It is obtained by adding calcium hydroxide to an aqueous solution of sodium carboxymethyl cellulose to precipitate it.
