Tshuaj lom neeg npe: HydroxyPropylMethyl Cellulose (HPMc)

Cas tsis muaj.:9004-67-5

Kev xav tau: HPMC Cov Khoom Noj Khoom Haus Cov Khoom Nojconforms rau cov qauv ntawm USP / NF,

EP thiab 2020 tsab ntawm Suav Pharmacopoeia

Nco tseg: Kev Txiav Txim: Viscosity 2% kev daws ntawm 20 ° C

 

Kev ua tau zoo Ntawm Cov Khoom Noj Khoom Noj Ntxiv HPMC

Enzyme Kuj: Enzyme kuj tseem zoo dua cov hmoov txhuv nplej siab, kev ua haujlwm ntev tau zoo;

Adhesion kev ua tau zoo: Hauv qhov txiaj ntsig zoo ntawm cov xwm txheej tuaj yeem ua rau muaj zog zoo tshaj plaws, tib lub sijhawm tuaj yeem muab noo noo thiab tso tawm saj;

Txias dej solived dolubility:HPMCYog ib qho yooj yim rau hydrate nrawm heev ntawm qhov kub tsawg dua;

Emulsifyifaus:HPMCtuaj yeem txo cov kev cuam tshuam cuam tshuam thiab txo cov khoom txo ntawm cov roj mob kom tau txais kev ruaj khov zoo;

 

HPMC muaj khoom xyawDaim Ntawv Thov Teb Hauv Cov Khoom Noj Ntxiv

1. Creamed cream (ci khoom)

Txhim kho lub qhov ntim ci, txhim kho cov tsos, ua kom cov qauv zoo nkauj dua;

Txhim kho cov dej cia thiab ua dej tso tawm, yog li lub neej ntev;

Txhim kho cov duab thiab kev ntxhib los mos ntawm cov khoom yam tsis muaj kev nce qib;

Cov khoom nplaum zoo dua los txhim kho lub zog thiab kev ywj pheej ntawm cov hmoov nplej;

2. Nroj nqaij (nqaij cuav)

Kev nyab xeeb;

Tuaj yeem ua tau zoo tag nrho cov khoom xyaw ua ke kom ntseeg tau tus

kev ncaj ncees ntawm cov duab thiab cov tsos;

Muaj lub hardness thiab saj zoo ib yam li cov nqaij tiag tiag;

3. Haus thiab cov khoom noj mis nyuj

Muab kev pab ncua sijhawm ntau dua qhov kub thiab txias ntau yam tsis muaj kev tsim cov nplaum qab;

Hauv kas fes tam sim ntawd,HPMCtuaj yeem tsim cov khoom ua npuas;

Khwv tau haus nrog dej cawv;

Muab cov tuab ib txwm muaj rau cov mis nyuj khov uas tsis muaj qias neeg

cov saj ntawm cov dej haus; acid stability;

4. Ceev-FRED thiab kib zaub mov

Nrog cov nplaum zoo heev, tuaj yeem hloov ntau lwm yam nplaum;

Khaws cov duab qub thaum ua noj, ua noj, tsheb thauj mus los, cia, rov qab ua kom khov / yaj;

Txo cov roj nqus cov roj nqus thaum kib thiab pab cov zaub mov khaws nws cov thawj ya raws;

5. Protein Casings

Yooj yim rau cov khoom siv hauv cov nqaij cov khoom, cia thiab ua noj ua haus Frying txheej txheem tsis yooj yim tawg;

Kev nyab xeeb, txhim kho saj, zoo transarency;

Cov huab cua muaj huab cua siab thiab noo noo permeability, khaws cia nws cov tshuaj tsw qab, txuas ntxiv lub txee ua haujlwm; tuav thawj ya raws;

6. Khoom noj qab haus ntxiv

Muab cov dej ua kom zoo, tuaj yeem pab ua cov dej khov ua kom zoo thiab cov dej khov ua ke, ua kom cov saj zoo dua;

HPMCmuaj ua npuas dej ruaj khov thiab emulsification ua tau zoo, yog li ntawdHPMCtuaj yeem txhim kho qhov xwm txheej ntawm cov khoom qab zib txeem;

Ua npuas npuas zoo heev thaum ua kom khov / yaj;

HPMCtuaj yeem tiv thaiv lub cev qhuav dej thiab shrinkage thiab zoo kawg li ntev ntev lub sijhawm khaws cia ntawm cov paj dessert.

7, tus neeg sawv cev raws caij nyoog

Cov khoom tshwj xeeb thermal gel muaj peev xwm tswj tau zaub mov ruaj khov

tshaj qhov kub thiab txias ntau; tuaj yeem ua tau dej sai sai,

yog ib qho zoo tshaj plob thiab stabilizer; nrog emulsifying

Cov khoom, tuaj yeem zam kev xa khoom noj khoom noj thaum lub sijhawm cia