Meaʻai

ʻO Hydroxypropyl methylcellulose (inoa INN: Hypromellose), i hoʻopau ʻia ʻo hypromellose (hydroxypropyl methyl cellulose, i hoʻopaʻa ʻia ʻo HPMC), he ʻano o ka non-ionic cellulose i hui ʻia eter. Ma ke ʻano he mea hoʻohui meaʻai, hiki i ka hypromellose ke pāʻani i kēia mau hana: emulsifier, thickener, suspending agent a me kahi pani no ka gelatin holoholona.

Huahana Huahana
1. Nānā: keʻokeʻo a aneane keʻokeʻo ka pauka.
2. Ka nui o ka ʻāpana; ʻOi aku ka nui o 100 mesh ma mua o 98.5%; 80 mesh pass rate Nā kikoʻī kūikawā loaʻa ka nui o ka 40-60 mesh.
3. Carbonization mahana: 280-300 ℃
4. ʻIke ʻia ka mānoanoa: 0.25-0.70g/cm (maʻamau a puni 0.5g/cm), kikoʻī gravity 1.26-1.31.
5. Ka wela hoʻololi: 190-200 ℃
6. Ka hoʻopaʻapaʻa o ka ʻili: 42-56dyn/cm no ka hoʻonā wai wai 2%.
7.Solubility: hiki ke hoʻoheheʻe i ka wai a me kekahi mau mea hoʻonā, e like me ka ethanol / wai, propanol / wai i nā'āpana kūpono. Loaʻa ka hana ʻili o ka wai. ʻO ke aniani kiʻekiʻe a me ka hana paʻa. ʻOkoʻa nā kikoʻī o nā huahana i nā mahana gel ʻokoʻa, a hoʻololi ka solubility me ka viscosity. ʻO ka haʻahaʻa o ka viscosity, ʻoi aku ka nui o ka solubility. Loaʻa nā hana like ʻole o ka HPMC. ʻAʻole pili ka hoʻoheheʻe ʻana o HPMC i ka wai e ka pH.
8. Me ka emi o ka methoxy hui maʻiʻo, ka gel kiko o HPMC mahuahua, ka wai solubility emi, a me ka ili hana no hoi emi.
9. Hiki i ka HPMC ke mānoanoa, ka paʻakai paʻakai, ka lepo lehu haʻahaʻa, ka pH kūpaʻa, ka mālama ʻana i ka wai, ke kūpaʻa dimensional, nā waiwai hana kiʻiʻoniʻoni maikaʻi loa, a me ka laulā o ke kūpaʻa enzyme, dispersibility a adhesion.

Hoohana Huahana
1. Canned citrus: pale i ka keokeo a me ka deterioration ma muli o ka decomposition o citrus glycosides i ka wā e mālama ai no ka loaʻa ʻana o ka mālama hou.
2. Nā huahana hua anu: hoʻohui i ka sherbet, ka hau, a me nā mea ʻē aʻe e hoʻomaikaʻi ai i ka ʻono.
3. Sauce: hoʻohana ʻia e like me ka emulsification stabilizer a i ʻole ka mānoanoa no nā kīʻaha a me ke ketchup.

Hiki i nā huahana QualiCell cellulose ether HPMC/MC ke hoʻomaikaʻi ma muli o kēia mau waiwai i nā noi meaʻai:
· Hiki ke hoʻohuli ʻia ka wai hoʻoheheʻe wai, hana ka gel ma ka hoʻomehana ʻana a hoʻi hou i nā hopena ma hope o ka hoʻomaloʻo ʻana. He mea pono loa kēia waiwai no ka hana ʻai. No ka laʻana, hiki iā ia ke hāʻawi i ka viscosity paʻa ma lalo o kahi ākea ākea. A kōkua kēia gel elastic e hōʻemi i ka neʻe ʻana o ka aila, mālama i ka makū a mālama i ke ʻano i ka wā kuke ʻana me ka hoʻololi ʻole i ke ʻano kumu. Hāʻawi ka Thermal gel i ka paʻa wela i nā meaʻai i hoʻomaʻamaʻa ʻia ke hoʻomoʻa ʻia, kālua ʻia i loko o nā umu a hoʻomehana ʻia i loko o nā microwave. Eia kekahi, i ka wā e ʻai ʻia ai, e hele ana kekahi ʻano gummy me ka hele ʻana o ka manawa ma muli o ka hoʻololi ʻana o MC/HPMC.
· ʻAʻole hiki ke digestible, Non-Allergenic, Non-Ionic, Non-GMO
· He ʻono ʻole a ʻala ʻole
· Paʻa i ka laulā o ka pH(3~11) a me ka mahana (-40~280 ℃)
· Ua hōʻoia ʻia he mea palekana a paʻa
· Hāʻawi maikaʻi i ka waiwai paʻa wai
· Ka mālama ʻana i ke ʻano e ka waiwai kūʻokoʻa o ka thermo-gelling hiki ke hoʻohuli
· Hāʻawi i ka hana kiʻiʻoniʻoni maikaʻi loa no nā meaʻai i uhi ʻia a me nā mea hoʻohui meaʻai
· Ke hana nei ma ke ʻano he pani o Gluten, Fat, a me Egg white
· Ke hana nei no nā ʻano meaʻai like ʻole e like me ka foam stabilizer, emulsifier, dispersing agent, etc.