| 80 mesh pass rate =90.0
Viscosity,mpa.s 0.005 pa.s min
PH value 7.0-9.0
Loss on Drying =12.0
Ash,% 15%-40%
Insoluble ash in acid =1%
Gel strength =1200 g/cm2
Sulfate 15%-40%
Pb. =0.0005%
As =0.0003%
Total Bacteria =5000cfu/g Application: 1.Desserts, ice cream, cream, milk shakes, sweetened condensed milks, sauces:gel to increase viscosity;
2.Beer: clarifier to remove haze-causing proteins;
3.processed meat: Substitute fat to increase water retention and increase volume;
4.Toothpaste: stabilizer to prevent constituents separating;
5.Fruit Gushers: ingredient in the encapsulated gel;
6.Fire fighting foam: thickener to cause foam to become sticky;
7.Shampoo and cosmetic creams: thickener Morphology: White or gray-white powder without odour or spor |
