Methyl Cellulose Cake Stabilizer for Moisture Retention and Shelf Life Prolongation

• CAS No.: 9004-67-5
• Formula: C29h54016
• EINECS: 232-674-9
• Certification: ISO, FDA
• Packaging Material: Fiber Drum
• Storage Method: Sealed Storage
• Model NO.: MC 55AX 75000
• Shelf Life: 2 Years
• Main Active Ingredient: Locust Bean Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods, Speed Food Protein Casing
• Methoxy(Wt%): 27.0-32.0
• Gel Temperature: 50-55
• Drying Loss(Wt%): ≤5
• Burning Residue(Wt%): ≤1
• Heavy Metal(Ppm): ≤20
• Arsenic Salt(Ppm): ≤2
• pH(pH): 5.0-8.0
• Viscosity(Cps,2% Solution): 75000
• Transport Package: Bags or Barrels
• Specification: 12.5kg or 15kg
• Trademark: Anxin
• Origin: Cangzhou, Hebei, China
• HS Code: 2901220000
• Production Capacity: 27000 Ton/Year

Product Description

 

COMMON NAME	Methyl Cellulose
ABBREVIATION	MC
CAS NO.	9004-67-5
STANDARDS COMPLIANT	USP/NF  EP
CHEMICAL FORMULA	C29H54O16

 

Technical Data Sheet

 

Product: Methyl Cellulose Cake Stabilizer

 

Company: Cangzhou Bohai New District Anxin Chemistry Co.,Ltd

 

Keywords: Moisture Retention, Shelf Life Prolongation, Food Additive, Thickener

 

Description: Anxin Methyl Cellulose is a high-quality cake stabilizer that enhances moisture retention and prolongs shelf life. It is a food-grade additive and adhesive stabilizer, perfect for maintaining the quality of cakes. This chemical food additive acts as a thickener and dispersant, ensuring the best results for your baked goods. Trust Anxin Methyl Cellulose for superior performance in cake stabilization, moisture retention, and shelf life prolongation.

 

Project name	Indicators(55AX75000 Series)
Methoxyl	27.0-32.0
Gel temperature	50-55
Dry weightlessness	≤5
Burning residue	≤1
Heavy metal	≤20
Arsenic salt	≤2
Ph.	5.0-8.0
Viscosity	See viscosity classification

VISCOSITY SPECIFICATION:

 

Discover our high-quality Methyl Cellulose Cake Stabilizer, a food-grade additive that enhances moisture retention and prolongs shelf life. Perfect for maintaining the quality of your cakes. Try Anxin Methyl Cellulose now!

 

Viscosity specification
Category	Specification	Range
Low viscosity	50	40-60
	100	80-120
	400	350-450
High viscosity	1000	800-1200
	2000	1600-2400
	4000	3500-4500
Extra high viscosity	30000	24000-36000
	50000	45000-55000
	75000	70000-80000
	100000	85000-105000

 

Product Description

 

Physical and Chemical Properties:

 

• Appearance: White or quasi-white fibrous or granular powder, odorless and tasteless.


• Solution: Almost insoluble in ethanol, ether, *** (1:1) in the mixture can form a clear or suspended viscous solution. In 80-90 ºC hot water, it rapidly swells and cools down to dissolve quickly. It remains stable in water at room temperature, but forms a gel at high temperatures. The gel undergoes a reversible transition from gel to dissolution after heating and cooling.


• Characteristics: This product exhibits excellent wettability, dispersion, adhesion, thickening, emulsifying, water-holding, and film-forming properties. It also provides oil impermeability. The resulting film is tough, flexible, and transparent. Being non-ionic, it can be easily compatible with other emulsifiers. However, it may experience salted out and the solution remains stable within the pH range of 2-12.


• Density: 1.3 g/cm³


• Apparent density: 0.25-0.7 g/cm³


• Discoloration temperature: 190-200 ºC


• Carbonization temperature: 225-230 ºC


• Surface tension: 25 ºC 47-53 dyn/cm


 

 

For more information, please visit the website of Cangzhou Bohai New District Anxin Chemistry Co.,Ltd.

 

PRODUCT DESCRIPTION:

 

 

Product Description

 

Introducing our high-quality product from Cangzhou Bohai New District Anxin Chemistry Co., Ltd.

 

Storage and Transportation

 

• Avoid exposure to sunlight and rain to maintain product integrity.


• Ensure moistureproof storage and transportation.


 

 

Packing

 

This product is packed in a round cardboard drum with an inner bag lined with medicinal polyethylene film for optimal protection.

 

Specifications

 

• Net weight per unit: 12.5kg or 15kg.


 

 

 

 

 TECHNICAL DATA SHEET:

PROJECT	INDEX
Methoxy group content (On a dry basis),w/%	27.5-31.5
Viscosity/(mPa·s)       Standard viscosity≤100 a product	Marked value 80%~120%
Viscosity/(mPa·s)       Standard viscosity≤100 a product	Marked value 75%~140%
Loss on drying,w/%                                                             ≤	5.0
Lgnition residue,w/%                                                           ≤	1.5
Aluminium(Pb) (mg/kg)                                                       ≤	2.0
Drying temperature is 105ºC±2ºC,The time is 2h. Burning temperature is 800ºC±25ºC,The time is 5min.

Company Profile:
 

 

 

Cangzhou Bohai New District Anxin Chemistry Co., Ltd.

 

Cangzhou Bohai New District Anxin Chemistry Co., Ltd. is a professional cellulose ether manufacturer in China. Our company is located in the Lingang Economic and Technological Development Zone Chemical Park, Cangzhou City Bohai New District, which is a national level chemical park. Our strategic location allows us to be close to major cities like Beijing, Tianjin, and Shandong.

 

With a production capacity of 27,000 tons per year, we are committed to providing high-quality cellulose ether products to our customers. Our cellulose ethers are widely used in various industries due to their exceptional properties and benefits.

 

Product Features:

 

• High-quality cellulose ether


• Manufactured in China


• Located in a national level chemical park


• Strategically close to Beijing, Tianjin, and Shandong


• Production capacity of 27,000 tons per year


 

 

Benefits:

 

• Wide range of applications


• Exceptional performance


• Reliable and consistent quality


• Efficient and cost-effective


• Complies with industry standards


 

 

 

Application of Food-Grade MC:

 

Main Features

 

• Enzyme Resistance: Food-Grade MC, manufactured by Cangzhou Bohai New District Anxin Chemistry Co.,Ltd, exhibits superior resistance to enzymes compared to starch, ensuring long-lasting effectiveness.


• Adhesive Properties: With the appropriate dosage, Food-Grade MC provides the highest adhesive strength, while also facilitating moisture and flavor release.


• Cold Water Solubility: Food-Grade MC easily hydrates rapidly, even at lower temperatures, making it highly convenient for various applications.


• Emulsifying Properties: Food-Grade MC reduces interfacial tension and decreases oil droplet aggregation, resulting in improved emulsion stability for enhanced product quality.


 

Product Description

 

Application Guide:

 

1.  

   Vegetable Cream (Bakery Products)

    

   Enhances baking volume, improves appearance, and creates a more uniform texture. Improves water retention and distribution, thereby extending the shelf life. Enhances the shape and texture of the product without increasing toughness. Superior adhesion improves the strength and elasticity of flour products.



2.  

   Plant-based Meat (Mock Meat)

    

   Safety: Effectively binds various ingredients together, ensuring the integrity of shape and appearance, and providing a hardness and texture similar to real meat.



3.  

   Beverages and Dairy Products

    

   Provides emulsifying properties within a wide temperature range without creating a sticky sensation. In instant coffee, it quickly produces stable foam. Compatible with alcoholic beverages. Provides a thick consistency to milkshakes without masking the taste. Acid stable.



4.  

   Frozen and Fried Foods

    

   Excellent adhesion, can replace many other binders. Maintains the original shape during processing, cooking, transportation, storage, and repeated freezing/thawing processes. Reduces oil absorption during frying and helps retain the original moisture of the food.



5.  

   Protein Casings

    

   Easy to shape in meat products, resistant to breakage during storage and steaming/frying. Safety: Improves texture and has good transparency. Highly breathable and moisture-permeable, preserving its aroma and extending the shelf life.



6.  

   Dessert Additives

    

   Provides good water retention, helps form small and uniform ice crystals for a better texture. Has foam stability and emulsifying properties, thus improving the fullness of desserts. Maintains excellent foam stability during freezing/thawing. Prevents dehydration shrinkage, significantly extending the shelf life of desserts.



7.  

   Seasonings

    

   Unique thermal gelation properties maintain food stability within a wide temperature range. Rapid hydration. Excellent thickening and stabilizing agent. Has emulsifying properties, preventing oil deposition during storage.



 

 

Reference: Cangzhou Bohai New District Anxin Chemistry Co.,Ltd