Customization: | Available |
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CAS No.: | 11138-66-2 |
Formula: | C8h14cl2n2o2 |
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Boiling point: | 477.8±55.0 C at 760 mmHg (Predicted) |
Highlights: | 242.8±31.5 C (Predicted) |
PSA: | 81.5 |
It is used as a food additive and also in oilfield drilling; |
As an emulsifying stabilizer and thickener, it is stipulated in China that it can be used in noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream, popsicles and ice cream, with a maximum usage of 10g/kg. The maximum usage in bread, jelly, dairy products, meat products, jam and fancy sauces is 2.0g/kg. The maximum usage in beverages is 1.0g/kg. |
Stabilizer Thickener Emulsifiers (dairy products, salads and other water-based foods); Suspension agent Foam enhancer. When mixed with guar gum in a ratio of 2:1, a very strong gel can be obtained. It is used to enhance and improve the stability, concentration and density of condiments, sauces, canned puddings, frozen sparkling milk, etc. |
It is widely applied in many industries such as food processing, oil drilling and extraction, pesticides, seeds, coating, feed, daily chemicals, textile printing and dyeing, papermaking, tobacco, casting, and fire protection. |
Biochemical research Stabilizers and emulsifiers for food, non-food and cosmetics. |
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