Khoom noj

Hydroxypropyl methylcellulose (INN lub npe: Hypromellose), kuj tseem hu ua hypromellose (hydroxypropyl methyl cellulose, hu ua HPMC), yog ib hom non-ionic cellulose sib xyaw ether. Ua ib qho khoom noj khoom haus additive, hypromellose tuaj yeem ua lub luag haujlwm hauv qab no: emulsifier, thickener, suspending agent thiab hloov rau tsiaj gelatin.

Khoom Xwm
1. Tsos: dawb los yog yuav luag dawb hmoov.
2. Qhov loj ntawm cov khoom me me; 100 mesh dhau tus nqi ntau dua 98.5%; 80 mesh dhau tus nqi Cov lus qhia tshwj xeeb muaj qhov loj ntawm cov khoom me me ntawm 40-60 mesh.
3. Kub ntawm carbonization: 280-300 ℃
4. Qhov pom tseeb: 0.25-0.70g / cm (feem ntau nyob ib ncig ntawm 0.5g / cm), qhov hnyav tshwj xeeb 1.26-1.31.
5. Kub hloov xim: 190-200 ℃
6. Qhov nro ntawm qhov chaw: 42-56dyn / cm rau 2% cov kua dej.
7. Kev yaj: yaj tau hauv dej thiab qee cov kuab tshuaj, xws li ethanol/dej, propanol/dej hauv qhov sib piv kom haum. Cov kua dej muaj kev ua haujlwm ntawm qhov chaw. Kev pom tseeb siab thiab kev ua haujlwm ruaj khov. Cov lus qhia sib txawv ntawm cov khoom muaj qhov kub gel sib txawv, thiab kev yaj hloov pauv nrog viscosity. Qhov qis dua qhov viscosity, qhov ntau dua qhov solubility. Cov lus qhia sib txawv ntawm HPMC muaj kev ua tau zoo sib txawv. Kev yaj ntawm HPMC hauv dej tsis cuam tshuam los ntawm pH.
8. Nrog rau qhov txo qis ntawm cov ntsiab lus ntawm pawg methoxy, qhov taw tes gel ntawm HPMC nce ntxiv, qhov dej solubility txo qis, thiab qhov kev ua haujlwm ntawm qhov chaw kuj txo qis.
9. HPMC kuj muaj peev xwm ua kom tuab, tiv taus ntsev, hmoov tshauv qis, pH ruaj khov, khaws dej, ruaj khov, cov khoom ua yeeb yaj kiab zoo heev, thiab ntau yam kev tiv taus enzyme, kev sib kis thiab kev nplaum.

Kev Siv Khoom
1. Cov txiv qaub hauv qab: tiv thaiv kev ua kom dawb thiab puas tsuaj vim yog kev lwj ntawm cov txiv qaub glycosides thaum lub sijhawm khaws cia kom ua tiav kev khaws cia tshiab.
2. Cov khoom txiv hmab txiv ntoo txias: ntxiv cov dej qab zib sherbet, dej khov, thiab lwm yam kom saj zoo dua.
3. Cov kua ntses: siv ua cov emulsification stabilizer lossis thickener rau cov kua ntses thiab ketchup.

Cov khoom AnxinCel® cellulose ether HPMC/MC tuaj yeem txhim kho los ntawm cov yam ntxwv hauv qab no hauv kev siv zaub mov:
· Cov kua nplaum uas rov qab ua kom sov tau, cov kua dej ua rau gel thaum cua sov thiab rov qab mus rau cov kua tom qab txias. Cov yam ntxwv no muaj txiaj ntsig zoo rau kev ua zaub mov. Piv txwv li, nws tuaj yeem muab cov viscosity ruaj khov nyob rau hauv ntau qhov kub thiab txias. Thiab cov gel elastic no pab txo cov roj tsiv teb tsaws chaw, khaws cov dej noo thiab khaws cov duab thaum ua noj yam tsis hloov cov qauv qub. Cov gel thermal muab kev ruaj khov cua sov rau cov zaub mov ua tiav thaum kib tob, ci hauv qhov cub thiab sov hauv microwaves. Ntxiv mus, thaum noj, txhua yam qauv gummy ploj mus nrog lub sijhawm dhau mus vim MC / HPMC rov qab tau.
· Tsis yoo zom, Tsis ua xua, Tsis yog Ionic, Tsis yog GMO
· Tsis muaj ntxhiab thiab tsis qab
· Ruaj khov nyob rau hauv qhov ntau ntawm pH (3 ~ 11) thiab kub (-40 ~ 280 ℃)
· Tau lees paub tias yog cov khoom siv muaj kev nyab xeeb thiab ruaj khov
· Muab cov khoom tuav dej zoo heev
· Tswj cov duab los ntawm cov khoom tshwj xeeb ntawm kev hloov pauv tau thermo-gelling
· Muab cov zaj duab xis zoo heev rau cov khoom noj uas tau coated thiab cov tshuaj noj kom zoo
· Ua haujlwm hloov Gluten, Rog, thiab Qe dawb
· Ua haujlwm rau ntau yam khoom noj khoom haus xws li ua npuas ncauj stabilizer, emulsifier, dispersing agent, thiab lwm yam.