Carboxymethyl cellulose CMC-Food grade

Carboxymethyl cellulose CMC-Food grade

Short Description:

Carboxymethylation reaction is one of etherification technologies. After Carboxymethylation of cellulose, carboxymethyl cellulose (CMC) is obtained. Its aqueous solution has the functions of thickening, film-forming, bonding, water retention, colloidal protection, emulsification and suspension. It is widely used in petroleum, food, medicine, textile and papermaking industries. It is one of the most important cellulose ethers. With our long-term expertise in chemical products trading, do we provide you with professional advice on products and tailored solutions for your specific purpose. We are happy to help you choose the materials suitable for you. Just click to find the applications in your industry: CMC in food, petroleum, printing and dyeing, ceramics, toothpaste, floating beneficiation, battery, coating, putty powder and papermaking.

Product Detail

Product Tags

Food grade CMC model: FL30  FL100  FL6A  FM9  FH9  GFH9  FH10  FVH9-1  FVH9-2  FM6 FH6  FVH6
Sodium carboxymethyl cellulose (CMC) has many functions in food, such as thickening, emulsification, suspension, water retention, toughness enhancement, expansion and preservation. These properties of CMC are unmatched by other thickeners. When used in food, it can improve the taste, improve the grade and quality of products, and prolong the shelf life.

Functions Of CMC In Food Production

1. Thickening: obtain viscosity at low concentration. It can control the viscosity in the process of food processing and give food a sense of lubrication at the same time;
2. Water retention: reduce the dehydration shrinkage of food and prolong the shelf life of food;
3. Dispersion stability: maintain the stability of food quality, prevent oil-water stratification (emulsification), and control the size of crystals in frozen food (reduce ice crystals);
4. Film forming: form a layer of glue film in fried food to prevent excessive absorption of oil;
5. Chemical stability: it is stable to chemicals, heat and light, and has certain mildew resistance;
6. Metabolic inertia: as a food additive, it will not be metabolized and will not provide heat in food.

Application Of CMC In Food

1.Lactic acid bacteria beverage
Yogurt drinks
The addition of CMC can prevent the precipitation and stratification of protein in the beverage;
It makes the drink have unique delicate and refreshing taste, which makes the drink taste very good;
CMC has good replacement uniformity, which ensures the stability of acidic drinks and longer shelf life
Recommended choice: gfh9; FL100; FVH9
Addition amount (%): 0.3-0.8
2. Cocoa beverage
Chocolate drink
Improve the dispersion and stability effect and inhibit the increase of viscosity during storage; Improve the stability of suspended solids;
Recommended choice: gfh9; FL100
Addition amount (%): 0.4-0.8
3. Instant noodles
Improve the water holding capacity, improve the preservation performance, improve the luster and tendons, increase the strength and prevent fracture;
Recommended choice: FVH6
Addition amount (%): 0.3-0.5
4. Jam
Moon cake filling
Give a certain thixotropy, prevent dehydration, improve storage stability;
Improve the dispersion and stability of various fillings, maintain a certain viscosity, increase the preservation time;
Give a certain smooth taste;Cakes and Pastries
Recommended choice: FVH6;FVH9
Addition amount (%): 0.3-0.6
5. Frozen dumplings
Frozen wonton
Improve the water holding capacity, improve the preservation performance, improve the luster and tendons; Prevent cracking and secondary freezing to produce ice crystals;
Recommended choice: FVH6
Addition amount (%): 0.4-0.8
6. Soy sauce
Instant noodle sauce bag
Stabilize various components in soy sauce and sauce bag, disperse various components of condiments and homogenize them;
Recommended choice: FH9
Addition amount (%): 0.3-0.5
7. Ham sausage
Improve the organizational structure of the products and make the taste tender;
Recommended choice: FVH6
Addition amount (%): 0.4-0.8
8. Ice cream
Produce proper expansion, produce fine tissue, enhance oral solubility and improve taste;
Prevent ice crystals during storage and improve shape retention.
Recommended choice: FVH6
Addition amount (%): 0.3-0.5

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