Onye nrụpụta nri mgbakwunye nri TianJia MICROCRYSTALLINE CELLULLOSE 811
Colloidal microcrystalline cellulose jikọtara microcrystalline cellulose na Carboxymethyl cellulose.Colloidal microcrystalline cellulose nwere viscosity, na colloidal microcrystalline cellulose na-agbakọta.
Colloidal microcrystalline cellulose bụ ihe mgbakwunye nri mejupụtara site na ngwakọta anụ ahụ dabere na microcrystalline cellulose na Carboxymethyl cellulose sodium.Carboxymethyl cellulose sodium na-arụ ọrụ dị ka colloid na-ekesa na nchebe.Mgbe ngwaahịa a na-agbakwunyere n'ime aqueous ọkara (na-enye a shiee ike) na evenly chụgara na mmiri mmiri, ọ nwere ike na-etolite a ukwuu Thixotropy jel Ọdịdị ụgbọelu.Ọdịdị netwọk ya pụrụ iche nwere ike kwụsịtụ ma mee emulsify ihe siri ike ma ọ bụ mmiri mmiri nwere mmanụ.
Colloidal microcrystalline cellulose nwekwara pụrụ iche Thixotropy, gel onwunwe, emulsification nkwụsi ike, thermal nkwụsi ike, mmiri njide, udi njigide na ndị ọzọ multi-arụ ọrụ Njirimara, nke nwere ike ọtụtụ ebe na-eji nri.
1. Dị ka a na-anọpụ iche mmiri ara ehi ihe ọṅụṅụ nkwusioru stabilizer, ya pụrụ iche netwọk Ọdịdị nwere magburu onwe emulsification kwụsie ike.
2. Dị ka emulsion stabilizer maka ice cream, ice cream na akwa mmiri ara ehi, ọ nwere ezigbo emulsion ụfụfụ kwụsie ike, thermal nkwụsi ike na ọdịdị ọdịdị.
3. Dị ka emulsion stabilizer maka salad mgbakwasa na condiments, ọ nwere ike igbochi nkewa na ọdịda nke dị iche iche ekpomeekpo Efrata si mmanụ ma ọ bụ ndị ọzọ mmiri mmiri.
4. Dị ka onye na-ejigide mmiri maka ịsa achịcha, ọ na-eme ka ụtọ ya dị nro ma dị nro, na-enye ume ọhụrụ ma ghara ịrapara na ezé.
5. A na-eji ya dị ka dispersion na Anticaking gị n'ụlọnga nke ihe ọṅụṅụ siri ike, na dị ka nkwusioru gị n'ụlọnga mgbe nkwadebe.
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