Jiangsu Shangyong New Material Co., Ltd

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Sodium carboxymethyl cellulose in food texture thick and spicy
- Oct 27, 2016 -

Speaking of sodium carboxy methyl cellulose friends for this material may not be very familiar with and understand, but in modern society, many foods will use it for help, not only will become more dense and spicy, and the extension of food shelf life, became a very good experience.

Materials used in emulsifying effect on stability. To use and use it to help, not only has the hungry good emulsifying effect, but also on the stability factor is very high. In the midst of a lot of cooking oil or vegetable oil, have seen this figure appeared, help out in the future the use of quality achieved dual nature and effects of adjustment and change. Emulsification of strengthening not only the nature of the products, while enhancing the quality of it, became an important reason for many of my friends are like, and why. Shelf life is remarkable. Use of carboxymethyl cellulose sodium, use to store came to help, you can do very well on the life extension of the shelf life, helping in this way, not only improves the product's effects, and helps many industries have come to realize and appreciate the characteristics of it.

Nowadays this material to the service life of the product has been a great deal of assurance that in future also do deep effect and quality improvement was realized by more and more friends because it's different, is the key to choice.