Mov

HydroxyPropyyl methylcellose (innPromelose), kuj tau hais ntxiv li HPMC), yog ib hom ntawm cov ntaub ntawv tsis yog ethaculose sib xyaw ether. Raws li cov zaub mov ntxiv, hypromellose tuaj yeem ua cov yeeb yam hauv qab no: emulsifier, thickener, ncua rau tsiaj gelatin.

Khoom Xwm
1. Pom: Dawb lossis yuav luag dawb hmoov.
2. Paus taus loj me; 100 Mesh Pass tus nqi yog ntau dua 98.5%; 80 Mesh Pass Tus Nqi Tshwj Xeeb Tshwj Xeeb Muaj qhov me me ntawm 40-60 mesh.
3. Cov pa roj cua kub: 280-300 ℃
4. Pom meej ntom ntom: 0.25-0.70g / cm (feem ntau nyob ib ncig ntawm 0.5g / cm), tshwj xeeb lub ntiajteb txawj nqus 1.26-1.31.
5. Txhaum Kub Kub: 190-200 ℃
6. Sab nro: 42-56dyn / cm rau 2% kev daws teeb meem.
7.solubility: soluble hauv dej thiab qee cov kuab tshuaj, xws li ethanol / dej, propanol / dej nyob rau hauv cov khoom muaj txiaj ntsig. Cov kua aqueous muaj cov haujlwm saum npoo av. Siab transparency thiab ruaj khov ua tau zoo. Cov khoom sib txawv ntawm cov khoom muaj ntau qhov chaw kub sib txawv, thiab solubility hloov nrog viscosity. Qhov qis dua viscosity, muaj ntau dua cov solubility. Cov kev sib txawv ntawm HPMC muaj kev ua yeeb yam sib txawv. Kev sib cais ntawm HPMC hauv dej tsis cuam tshuam los ntawm Ph.
8. Nrog cov pab pawg me me ntawm HPMC nce, cov dej solubility txo qis, thiab cov kev ua si saum npoo av kuj txo qis.
9. HPMC tseem muaj peev xwm ua rau muaj peev xwm txo qis, hmoov av tsis muaj qab, thiab cov yeeb yaj kiab zoo heev, kev tawm tsam zoo, qhov tsis txaus siab thiab cov nplaum.

Khoom Siv Khoom Siv
1. Cov neeg noj zaub kib
2. Cov txiv hmab txiv ntoo txias: ntxiv rau hauv Sherbet, dej khov, thiab lwm yam kom cov saj zoo dua.
3. Sau rau cov ntses: siv ua emulsification stabilizer lossis thickener rau cov kua thiab ketchup.

Kev ntxhov siab ແ®່ງ cellulose ether HPMC / MC cov khoom tuaj yeem txhim kho los ntawm cov khoom hauv qab no hauv cov ntawv thov zaub mov:
· Reversible thermal gelation ua rau gel thaum muaj cua sov thiab rov qab los daws tom qab txias. Cov cuab yeej no muaj txiaj ntsig zoo heev rau kev ua zaub mov noj. Piv txwv li, nws tuaj yeem muab cov viscosity ruaj khov raws li ntau qhov kub. Thiab no elastic gel pab kom txo cov roj tsiv teb tsaws, khaws cov dej noo thiab khaws cov duab thaum lub sijhawm ua noj ua haus tsis hloov pauv cov thawj kev ntxhib los mos. Thermal gel muab cov cua sov kom cov khoom noj muaj zog ua tiav thaum muaj dej khov, ci hauv ncu thiab ua kom sov hauv microwaves. Tsis tas li ntawd, thaum noj mov, ib qho kev ntxhib los mos
· Tsis yog cov tsis muaj zom, tsis ua xua, tsis yog ionic, tsis yog gmo
· Muaj tsis muaj qab hau thiab tsis muaj ntxhiab
· Raug ruaj khov nyob hauv qhov ntau ntawm PH (3 ~ 11) thiab ntsuas kub (-40 ~ 280 ℃)
· Muaj pov thawj yuav tsum muaj cov khoom muaj kev nyab xeeb thiab ruaj khov
· Xa cov khoom siv tau zoo
· Tswj cov qauv zoo los ntawm cov cuab yeej tshwj xeeb ntawm reversible thermo-gelling
· Qhia tau cov yeeb yaj kiab zoo tshaj plaws rau cov khoom noj thiab tshuaj noj kom zoo
Ua ua kom ua tau cov gluten, rog, thiab qe dawb
Ua haujlwm rau ntau yam khoom noj khoom noj raws li ua npuas ncauj ua npuas dej, emulsifier, dispersing tus neeg sawv cev, thiab lwm yam.