描述

Cellulose  gel

Model name:

Cellulose gel

 

Cellulose gel is a naturally derived, gel-like substance processed from cellulose materials. It exhibits excellent water absorption, retention, and biocompatibility, making it useful in medical dressings, food thickeners, cosmetic bases, and eco-friendly materials. Its unique gel structure effectively locks in moisture while maintaining a soft, stable form.

1.CAS NO:9004-32-4

4.Specifications

1.

TEST  ITEMS	CSWY FH7000	CG3A8H	CZGY7000	DYNACEL 8H7RF	FVH6-7	RTFH7000	WFLT003
Physical Exterior	White or Yellowish Powder	White or Yellowish Powder	White or Yellowish Powder	White or Yellowish Powder	White or Yellowish Powder	White or Yellowish Powder	White or Yellowish Powder
Viscosity(1%,mpa.s)	7300	7300	7300	7300	7315	7530	7500
Degree of Substitution	0.71	0.85	0.85	0.84	0.83	0.8	0.79
PH(25°C)	6.5	7.2	7.01	7.67	7.11	7.1	7
Moisture(%)	7.3	7.3	5.57	6.7	6.78	6.15	7.2
Purity(%)	99.5	99.5	99.54	99.6	99.78	99.73	99.5
Mesh	pass	pass	pass	pass	pass	pass	pass
Heavy Metal(Pb) , ppm	10Max	10Max	10Max	10Max	10Max	10Max	10Max
Iron, ppm	2Max	2Max	2Max	2Max	2Max	2Max	2Max
Arsenic, ppm	3Max	3Max	3Max	3Max	3Max	3Max	3Max
Lead, ppm	2Max	2Max	2Max	2Max	2Max	2Max	2Max
Mercury, ppm	1Max	1Max	1Max	1Max	1Max	1Max	1Max
Cadmium, ppm	1Max	1Max	1Max	1Max	1Max	1Max	1Max
Total Plate Count	500/g Max	500/g Max	500/g Max	500/g Max	500/g Max	500/g Max	500/g Max
Yeast & Moulds	100/g Max	100/g Max	100/g Max	100/g Max	100/g Max	100/g Max	100/g Max
E.Coli	Nil/g	Nil/g	Nil/g	Nil/g	Nil/g	Nil/g	Nil/g
Coliform Bacteria	Nil/g	Nil/g	Nil/g	Nil/g	Nil/g	Nil/g	Nil/g
Salmonella	Nil/25g	Nil/25g	Nil/25g	Nil/25g	Nil/25g	Nil/25g	Nil/25g

5.Application

Uses	Benefit
Bakery	Improves texture and moisture retention
Breads	Enhances shelf life
cakes	Controls dough consistency
muffins	Thickens fillings and icings
pastries
pies
pizza crusts
Beverages
Juices	Stabilizes emulsions and suspensions
smoothies	Improves mouthfeel and viscosity
sports drinks	Enhances clarity and appearance
chocolate milk	Aids in rapid hydration and dissolution
protein shakes
Dairy
Yogurt	Prevents syneresis (water separation)
ice cream	Enhances texture and creaminess
milkshakes	Stabilizes proteins under low pH conditions
cheese spreads	Improves freeze-thaw stability in ice cream
sour cream
Desserts and Toppings
Puddings	Thickens and stabilizes dessert bases
custards	Provides smooth, creamy texture
whipped cream	Enhances visual appeal and presentation
fruit toppings	Acts as a natural gelling agent
gelatins
fondants
Meat
Processed meats	Binds moisture and ingredients
sausages	Improves texture and sliceability
burgers	Enhances juiciness and tenderness
meatballs	Acts as a natural emulsifier
deli slices
Pet Food
Dry kibble	Improves texture and palatability
wet food	Enhances moisture retention
treats	Aids in ingredient binding
nutritional supplements	Provides a natural source of fiber
Prepared Foods
Ready meals	Thickens sauces and gravies
frozen entrees	Improves consistency and texture
side dishes	Enhances shelf stability
soups	Maintains product integrity during freezing and thawing
stews
Sauces and Savory Products
Ketchup	Stabilizes emulsions and suspensions
mayonnaise	Improves viscosity and flow properties
salad dressings	Enhances mouthfeel and texture
marinades	Acts as a natural thickener and stabilizer
barbecue sauces
dips

 

 

 

 

5.Packaging: 25kg bag or according to customer requirements.

 

6.Application:

Cellulose gel is mainly used in medicinal or food usage, specific formulation and processing recommendations may
be obtained on request technology.

Cellulose gel in food applications is widely used for:

1. Thickening Agent: Enhances viscosity and texture of sauces, syrups, and beverages.
2. Stabilizer: Keeps emulsions stable and prevents separation in dairy products and dressings.
3. Suspending Agent: Helps suspend particulates like spices, fruits, and vegetables in beverages.
4. Film Former: Forms edible films for food packaging and coating to improve shelf life.
5. Binder: Binds ingredients together in baked goods and other processed foods.
6. Water Retention: Improves moisture retention in foods, keeping them fresher longer.

Cellulose gel is a natural and functional ingredient that enhances food quality, stability, and appeal.