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

 

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

 

Product Name: Cake Stabilizer for Moisture Retention and Shelf Life Prolongation

 

Keywords: Cake stabilizer, Moisture retention, Shelf life prolongation, Chemical additive, Adhesive for food, Stabilizer for cake, Thickener for cakes, Methyl cellulose stabilizer, Dispersant for cakes, Food grade additive, Cellulose ether for food, High-quality stabilizer, Anxin food stabilizer, Food shelf life enhancer, Cake preservation additive, Moisture retention for baked goods, Long-lasting shelf life for cakes, Chemical stabilizer for food, Thickening agent for moist cakes, Methyl cellulose food additive, Food dispersant for improved texture, Premium cake stabilizer, Effective moisture retention for cakes, Shelf life extension for pastries, Food preservative additive, Stabilizer for bakery products

 

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:

 

Our cake stabilizer is a high-quality, food-grade additive that enhances moisture retention and prolongs the shelf life of baked goods. It acts as an adhesive, thickener, and dispersant, ensuring a long-lasting shelf life for cakes and pastries. Made from methyl cellulose, this premium stabilizer is an effective thickening agent that improves texture and preserves the freshness of bakery products.

 

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: The product is a white or quasi-white fibrous or granular powder, which is odorless and tasteless.


• Solution: It is almost insoluble in ethanol, ether, and *** (1:1) mixture. However, it can form a clear or suspended viscous solution when mixed with these solvents. When exposed to hot water at 80-90 ºC, it rapidly swells and then dissolves quickly upon cooling. The product is stable in water at room temperature, but it forms a gel at high temperatures. This gel can transition back to a dissolved state upon heating and cooling.


• Characteristics: The 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 compatible with other emulsifiers. However, it is prone to salt out and remains stable in solutions with a pH range of 2-12.


• Density: The density of the product is 1.3 g/cm, and its apparent density ranges from 0.25 to 0.7 g/cm%.


• Discoloration Temperature: The product starts to discolor at temperatures between 190-200 ºC.


• Carbonization Temperature: The product undergoes carbonization at temperatures of 225-230 ºC.


• Surface Tension: At 25 ºC, the surface tension of the product ranges from 47-53 dyn/cm.


 

 

For more information about this product, please contact Cangzhou Bohai New District Anxin Chemistry Co.,Ltd.

 

PRODUCT DESCRIPTION:

Product Description

 

Product Description

 

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

 

Storage and Transportation

 

• Avoid exposure to sunlight and rain


• Ensure moistureproof storage


 

 

Packing

 

This product is packed in a round cardboard drum. The inner bag is lined with medicinal polyethylene film for encapsulation.

 

Net Weight

 

Each unit of this product weighs either 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 - Cellulose Ether Manufacturer

 

Welcome to Cangzhou Bohai New District Anxin Chemistry Co.,Ltd

 

We are a leading cellulose ether manufacturer based in China, operating in the Lingang Economic and Technological Development Zone Chemical Park in Cangzhou City's Bohai New District. Our company is situated in a national level chemical park, strategically located near Beijing, Tianjin, and Shandong.

 

With a production capacity of 27,000 tons per year, we are committed to delivering high-quality cellulose ether products to meet the diverse needs of our customers.

 

Product Description

 

Our cellulose ether products are designed to provide exceptional performance and versatility in various applications. With our advanced manufacturing processes and stringent quality control measures, we ensure that our products meet the highest industry standards.

 

Key Features:

 

• High-quality cellulose ether


• Manufactured in a national level chemical park


• Strategically located near major cities


• Production capacity of 27,000 tons per year


 

 

Benefits:

 

• Wide range of applications


• Consistent and reliable performance


• Complies with industry standards


• Efficient and cost-effective


 

 

Choose Cangzhou Bohai New District Anxin Chemistry Co.,Ltd as your trusted cellulose ether supplier. Contact us today to discuss your requirements and experience the quality and reliability of our products.

 

 

Application of Food-Grade MC:

 

Main Features

 

• Enzyme Resistance: MC from Cangzhou Bohai New District Anxin Chemistry Co.,Ltd exhibits significantly better enzyme resistance than starch, ensuring long-lasting effectiveness.


• Adhesive Properties: With the appropriate dosage, MC provides the highest adhesive strength while also allowing for moisture and flavor release.


• Cold Water Solubility: MC easily hydrates rapidly, even at lower temperatures, making it convenient to use.


• Emulsifying Properties: MC reduces interfacial tension and decreases oil droplet aggregation, resulting in improved emulsion stability.


 

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