sodium carboxy methyl cellulose meaning in Chinese

羧基甲基纤维素钠

The results showed that the acidic juice - milk could preserved stablely by adding multiple stabilizer consisted of 0 . 14 % high ester pectin , 0 . 20 % sodium carboxy methyl cellulose , 0 . 175 % propy leneglucolalginate , 0 . 12 % sodium citrate
结果表明：添加0 . 14 %高酯果胶、 0 . 20 %羧甲基纤维素钠、 0 . 175 %藻酸丙二醇酯复合增稠剂与0 . 12 %柠檬酸钠，可使调酸果奶达到良好的稳定效果。