Tabulose SC-200 has a viscosity in water at 1.2%: 35 - 135 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-200 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.
Blanver produces excipient raw materials marketed for the food and pharmaceutical industries. They sell cellulose products under the Tabulose SC, Microcel, Solutab and Sorb-Cel brands. Blanver also provides packaging services and outsourcing production for solid dose drugs.
UL hat diese Informationen vom Hersteller des Produktes übernommen. UL unternimmt umfangreiche Maßnahmen, um die Richtigkeit dieser Informationen sicherzustellen. Dennoch übernimmt UL keinerlei Verantwortung für diese Angaben und rät, nach der Materialauswahl die Angaben mit dem Hersteller direkt zu verifizieren.
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