Food Grade CMC

1. FVH9.
The technique requirements is as follows:
Viscosity(2% aqueous solution),Cps: ≥1200
PH value: 6.5-8.0
Degree of substitute: ≥0.9
Loss on drying ,%: ≤10
Chloride(CI-),%: ≤1.8
Iron(Fe),%: ≤0.03
Arsenic(As),%: ≤0.0002
Heavy metal: ≤0.002

2. FH6
Viscosity(2% aqueous solution),Cps: ≥1200
pH value: 6.5-8.0
Degree of substitute:≥0.6