Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose

Product Details
CAS No.: 9004-67-5
Formula: C20h38o11
EINECS: 232-674-9
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  • Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
  • Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
  • Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
  • Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
  • Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
  • Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
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Basic Info.

Model NO.
400-200000cps
Appearance
Powder
Usage
Coating Auxiliary Agents, Food Ingredients
Color
White
Viscosity
12cps-100000cps
Transport Package
15/20kg/Drum
Specification
cellulose ether
Trademark
Forta
Origin
China
HS Code
39123900
Production Capacity
15000 Tons/Year

Product Description

                                                                                                Methyl Cellulose Food grade
 
Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
Superior performance:
1.Anti-enzyme properties:anti-enzyme performance is better than starch,with excellent long-term performance.
2.Emulsifying properties:It can reduce the interfacial tension and decrease the accumulation of oil droplets to get better emulsion stability.
3.Reduce oil consumption:It can enhance the lost taste,appearance,texture.mositure and air characteristics due to reduce oil consumption.
4.Processing advantages:It can reduce pan heating and material accumulation of equipment bottom,accelerate the production process period,improve thermak efficiencey and reduce deposit formation and accumulation.
5.Thickening properties:Mehtyl Cellulose(MC) can be used in conjunction with starch to achieve a synergistic effect,it can also provide a higher viscosity than the single use of starch even at low dosage.
6.Reduce processing viscosity:Low viscosity of Methyl Cellulose(MC) can increase thickening significantly to provide an ideal property and there is no need in a hot or cold process.
7.Water loss control:It can effectively control the food moisture from the freezer to room temperature change and reduce the damage,ice crystals and texture deterioration by frozen.

Methyl Cellulose specification
 
Type Gelation temperature(ºC) Viscosity(mPa.s)
FT 15 50.0-55.0 12.0-18.0
FT 400 50.0-55.0 320-480
FT 40M 50.0-55.0 3200-4800
FT 400M 50.0-55.0 32000-48000
FT 50M 50.0-55.0 40000-60000
FT 100M 50.0-55.0 80000-120000

 
Methyl Cellulose Application

Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl CelluloseMc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose

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Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl CelluloseMc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose
Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose


Methyl cellulose package 25kg/drum /12.5kg/drum

Mc FT4000 E461 for Fried Chicken Wrapping Powder CAS Number 9004-65-3 Vegetable Methyl Cellulose


Free sample is available ,if you need,welcome here.

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