Sodium Carboxymethyl Cellulose (CMC) for food

Details:

Physical – Chemical Properties

CMC, a polyanionic electrolyte, is a white to slight yellow powdered product that is odorless, tasteless, and physiologically harmless. It can be readily hygroscopic and soluble in water to become a viscous solution. It cannot be fermented and has gook properties of salt- and heat- resistance and film-forming ability. It is also a strong emulsifier foil. 

When it is used in food industry, CMC has many important functions of thickening, stabilizing,  water-retaining, mouthfeel-improving, emulsifying, toughness-raising, etc. As a stabilizer in acidified drinks, it has the following properties: 

· Preventing protein in yoghourt from agglomeration to produce sedimentation or layering. 

 · After dissolved into water, a unique exquisite syrup-like solution will be formed causing the drinks to be tasted better. 

 · Its good substitution homogeneity guarantees the acidified drinks having better stability and longer quality assurance date. 

By viture of its multi-functions like thickening, emulsifying, body-imparting, expanding, stabilizing, etc. CMC for food can replace the functions of gelatin, agar and sodium alginate to reduce the production cost, raise the rank of food, improve mouth-feel, make ffood health protection freshness preservation, prolong the period of quality guarantee. So it is one of indisp ensable food additives in food industry, which has been widely applied in cold drinks, tins, candies, pastry, manufactured meat, biscuit, intant noodles, rolled noodlesm quick cooking food, quick-frozen special flavsnacks, varieties of solid liquid drinks, lactic acid drinks, dairy products, liquors.