Nri

Nri
Food ọkwa Hydroxypropyl Methylcellulose (HPMC) na Methylcellulose (MC) bụ mmiri soluble polymer kwekọrọ na nri ụkpụrụ.food ọkwa methyl cellulose na-etinyere n'ebe dị iche iche esichara nri.Uru ọrụ dị iche iche dị ka ihe nkpuchi, emulsifiers, stabilizers, ihe nkwusioru, colloid nchebe, ndị na-emepụta ihe na ndị na-emepụta ihe nkiri.

Ọkwa nri Hydroxypropyl methyl cellulose
Nọmba CAS: 9004-65-3
Ọdịdị: ọcha ntụ ntụ
Arọ molikula: 86000.00000

Nri

Hydroxypropyl methylcellulose (INN aha: Hypromellose), nke a kpọchirikwa dị ka hypromellose (hydroxypropyl methyl cellulose, abbreviated dị ka HPMC), bụ ụdị cellulose na-abụghị ionic agwakọta ether.Dị ka ihe mgbakwunye nri, hypromellose nwere ike ịrụ ọrụ ndị a: emulsifier, thickener, onye nkwusioru na nnọchi nke gelatin anụmanụ.

Ọdịdị ngwaahịa
1. Ọdịdị: ọcha ma ọ bụ ihe fọrọ nke nta ka ọ bụrụ ntụ ntụ.
2. Nha nha;100 mesh ngafe ọnụego karịrị 98.5%;80 ntupu ngafe ọnụego Pụrụ iche nkọwa nwere urughuru size nke 40-60 ntupu.
3. Carbonization okpomọkụ: 280-300 ℃
4. Njupụta pụtara ìhè: 0.25-0.70g / cm (na-emekarị gburugburu 0.5g / cm), ike ndọda kpọmkwem 1.26-1.31.
5. Discoloration okpomọkụ: 190-200 ℃
6. Esemokwu dị n'elu: 42-56dyn / cm maka 2% ngwọta mmiri.
7.Solubility: soluble na mmiri na ụfọdụ ihe mgbaze, dị ka ethanol / mmiri, propanol / mmiri n'ụzọ kwesịrị ekwesị.Ihe ngwọta mmiri nwere ọrụ elu.Nnukwu nghọta na arụmọrụ kwụsiri ike.Nkọwa dị iche iche nke ngwaahịa nwere okpomọkụ gel dị iche iche, na solubility na-agbanwe na viscosity.Na ala viscosity, ka ukwuu solubility.Nkọwapụta dị iche iche nke HPMC nwere arụmọrụ dị iche iche.Mgbasa nke HPMC na mmiri adịghị emetụta pH.
8. Site na mbelata nke ọdịnaya methoxy Group, ebe gel nke HPMC na-abawanye, mmiri solubility na-ebelata, ọrụ elu na-ebelatakwa.
9. HPMC nwekwara ike ịgbara ike, nguzogide nnu, ntụ ntụ ntụ dị ala, nkwụsi ike pH, njigide mmiri, nkwụsi ike akụkụ, ihe ndị na-emepụta ihe nkiri magburu onwe ya, na ụdị dịgasị iche iche nke nkwụsị nke enzyme, dispersibility na adhesion.

Iji ngwaahịa
1. Citrus mkpọ: gbochie ịcha ọcha na mmebi n'ihi ire ere nke citrus glycosides n'oge nchekwa iji nweta nchekwa ọhụrụ.
2. Ngwaahịa mkpụrụ osisi oyi: tinye na sherbet, ice, wdg iji mee ka ụtọ dị mma.
3. Ihendori: eji dị ka emulsification stabilizer ma ọ bụ thickener maka sauces na ketchup.

Ngwaahịa QualiCell cellulose ether HPMC/MC nwere ike imeziwanye site na njirimara ndị a na ngwa nri:
· Reversible thermal gelation, aqueous ngwọta na-eme ka gel n'elu kpo oku na-alaghachi na ngwọta mgbe jụrụ.Ihe onwunwe a bara uru nke ukwuu maka nhazi nri.Dịka ọmụmaatụ, ọ nwere ike inye viscosity kwụsiri ike n'okpuru oke okpomọkụ.Na gel a na-agbanwe agbanwe na-enyere aka belata mbugharị mmanụ, na-ejigide mmiri ma nọgide na-enwe ọdịdị n'oge isi nri na-agbanweghị ọdịdị mbụ.Gel na-ekpo ọkụ na-enye nkwụsi ike okpomọkụ na nri edoziri mgbe e ghere eghe nke ọma, sie ya na oven ma kpoo ọkụ na microwaves.Ọzọkwa, mgbe a na-eri nri, ụdị gummy ọ bụla na-apụ na oge n'ihi mgbanwe MC/HPMC.
Ịbụ onye na-enweghị mgbaze, na-abụghị nke allergies, na-abụghị ionic, na-abụghị GMO
· Ịbụ enweghị isi na enweghị isi
Na-eguzosi ike na nso nke pH (3 ~ 11) na okpomọkụ (-40 ~ 280 ℃)
Egosiri na ọ dị mma ma kwụsie ike
· Na-ebunye ihe onwunwe na-ejide mmiri dị mma
· Na-edobe udi site na ihe pụrụ iche nke reversible thermo-gelling
· Na-enye nhazi ihe nkiri mara mma maka nri ndị nwere mkpuchi na ihe mgbakwunye nri
· Ime dị ka nnọchi Gluten, Fat, na akwa ọcha
· Na-arụ ọrụ maka ngwa nri dị iche iche dị ka foam stabilizer, emulsifier, onye na-achụsa ihe, wdg.

Kwadoro ọkwa: Rịọ TDS
MC 55A15 pịa ebe a
MC 55A30000 pịa ebe a