1. Question: How are low-viscosity, medium-viscosity, and high-viscosity differentiated from the structure, and will there be any difference in consistency?

Reply:
It is understood that the length of the molecular chain is different, or the molecular weight is different, and it is divided into low, medium and high viscosity. Of course, the macroscopic performance corresponds to the different viscosity. The same concentration has different viscosity, product stability and acid ratio. The direct relationship mainly depends on the solution of the product.

2. Question: What are the specific performances of products with a degree of substitution above 1.15, or in other words, the higher the degree of substitution, the specific performance of the product has been enhanced.

Reply:
The product has a high degree of substitution, increased fluidity, and significantly reduced pseudoplasticity. Products with the same viscosity have a high degree of substitution and a more obvious slippery feeling. Products with a high degree of substitution have a shiny solution, while products with a general degree of substitution have a whitish solution.

3. Question: Is it okay to choose medium viscosity for fermented protein drinks?

Reply:
Medium and low viscosity products, the degree of substitution is about 0.90, and the products with better acid resistance.

4. Question: How can cmc dissolve quickly? I sometimes use it, and it dissolves slowly after boiling.

Reply:
Mix with other colloids, or disperse with a 1000-1200 rpm agitator. The dispersibility of CMC is not good, the hydrophilicity is good, and it is easy to cluster, and the products with high substitution degree are more obvious! Warm water dissolves faster than cold water. Boiling is generally not recommended. Long-term cooking of CMC products will destroy the molecular structure and the product will lose its viscosity!