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Ice Cream Is Derived From Sodium Carboxymethyl Cellulose CMC
Edit: Hangzhou Hongbo New Materials Co.,Ltd    Date: Jul 10, 2017

The arrival of the summer For many friends, drinks, fruit juice and even ice cream has now become our hot summer essential essential summer food. In the usual tasting process, we are not carefully understand the product composition between the period, the emergence of Sodium Carboxymethyl Cellulose CMC for the food itself has some effect.

We all know that the ice cream is the first to be fresh milk, but if blindly through the processing of fresh milk, is not easy to make ice cream molding, in order to be able to decline in this area to ensure that the quality of the product becomes very high. The use of Sodium Carboxymethyl Cellulose CMC to help, not only make the taste of ice cream reached the road, with the progress of the milk itself has made the progress of the progress of the progress, so that more people gradually know and understand its benefits. Soy milk has a certain mellow taste, so by our favorite. In order to be able to ensure the quality of its progress, through the participation of Sodium Carboxymethyl Cellulose CMC to participate in a very useful effect of emulsification, in accordance with this approach to help, be able to walk into the sauces of soy milk effect, so that shopping malls are gradually opened.

Through this section of raw materials for processing use, in the food safety law is also allowed in the vicinity, in this know-how to help, to ensure that the food taste and taste has been excellent to meet.


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