A na-eji ZDH nri-ọkwa CMC dị ka mgbakwunye na nri ubi, na ọrụ nke ndim, suspending, emulsifying, stabilizing, shapeing, filming, bulking, anti-corrosion, retaining freshness and acid-resistant etc. Ọ nwere ike dochie guar gum, gelatin. , sodium alginate na pectin.A na-eji ya na ụlọ ọrụ nri ọgbara ọhụrụ, dị ka nri oyi kpọnwụrụ, ihe ọṅụṅụ mkpụrụ osisi, jam, mmanya lactic acid, bisiki na ngwaahịa bred wdg.
| Ihe | Nkọwapụta |
| Mpụga anụ ahụ | Ntụ ntụ ọcha ma ọ bụ odo odo |
| viscosity (2%,mpa.s) | 15000-30000 |
| Ọkwa nke nnọchi | 0.7-0.9 |
| PH (25°C) | 6.5-8.5 |
| Mmiri(%) | 8.0 Max |
| Ịdị ọcha(%) | 99.5Min |
| Ọla dị arọ (Pb), ppm | 10 Max |
| Ígwè, ppm | 2 Max |
| Arsenic, ppm | 3 Max |
| ndu, ppm | 2 Max |
| Mercury, ppm | 1 Max |
| Cadmium,ppm | 1 Max |
| Ngụkọta ọnụ ọgụgụ efere | 500/g kacha |
| Yist & Ebu | 100/g kacha |
| E.Coli | Nil/g |
| Ọrịa Coliform | Nil/g |
| Salmonella | Nil/25g |
Oge nzipu: Mee-27-2021
