AQUASORB A500

원료 설명

효능 improves moisture retention, adds softness, helps sustain eating quality over shelf life of products, provides volume and crumb structure in vegan bakery products, improves texture in egg-free and dairy-free bakery products

Aquasorb™ A-500 cellulose gum increases water absorption and improves overall quality in bakery applications such as cupcakes, swiss rolls, and cake mixes. The exceptional water-binding property of Aquasorb™ A-500 cellulose gum enables formulators of bakery products to improve the appearance of the final product and enhance the overall quality of the finished good while improving formulation yields. Aquasorb™ A-500 cellulose gum in vegan bakery products aids in moisture control and provides the crumb and crust structure needed when eggs and dairy proteins are removed. features and benefits: improves moisture retention; adds softness; helps sustain eating quality over shelf life of products; provides volume and crumb structure in vegan bakery products; improves texture in egg-free and dairy-free bakery products ingredient name: sodium carboxymethylcellulose documents & videos 01_111751-1 적용: cakes, cupcakes, flatbread, tortillas, vegan bakery products, egg-free bakery products region: For country-specific details, please contact your local sales representative. Asia Pacific / China / Europe Middle East & Africa / Latin America / North America

원료 정보

상품명

AQUASORB A500

복합물상품명

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공급사

1곳

제조사

Ashland

종류

Thickeners

용도

Texture Enhancement, Formulation Stability

인증·등록

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구성 성분

구성 성분은 확인되지 않았습니다.

공급사 (1)

규격 및 사용 정보

INCI

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CAS 번호

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EC 번호

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원산지

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성상

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용해성

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pH

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권장 사용량

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보관 조건

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사용 기한

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포장 단위

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기술 문서 (TDS·SDS·COA)

SDS, PI, Brochure, Brochure, PI, PI

안전성 자료

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규제 자료

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chemistry

cellulosics

chemical name

ingredient name: sodium carboxymethylcellulose