Product Name: Carboxymethyl cellulose CMC

Edible CMC has various functions such as thickening, emulsification, shaping, puffing and preservation, and can be used instead of gelatin, agar, sodium alginate and other food glues. Adding edible CMC can reduce the cost of food production, improve the food grade, improve the taste, and prolong the shelf life. Today, carboxymethyl cellulose CMC has been widely used in cold drinks, cold food, instant noodles, lactic acid bacteria drinks, yogurt, fruit milk, fruit juice and many other food industries.

1. The function of CMC in food production

1). Thickening: Obtain high viscosity at low concentration. Controls viscosity during food processing while giving food a lubricious feel.

2). Water retention: reduce the syneresis effect 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 film in fried food to prevent excessive oil absorption.

5). Chemical stability: It is stable to chemicals, heat and light, and has certain anti-mildew properties.

6). Metabolic inertness: As a food additive, Carboxymethyl cellulose CMC will not be metabolized and will not provide calories in food.

7). Carboxymethyl cellulose CMC is odorless, non-toxic and tasteless.

2. The role of Carboxymethyl cellulose CMC in different food production and processing

(1) The role of Carboxymethyl cellulose CMC in the production of cold drinks and cold food (ice cream):

1. Ice cream ingredients: milk, sugar, emulsion, etc. can be mixed evenly;

2. Good forming performance, not easy to break;

3. Prevent ice crystals and make the tongue feel slippery;

4. Good gloss and beautiful appearance.

(2) The role of Carboxymethyl cellulose CMC in noodles (instant noodles):

1. When stirring and calendering, its viscosity and water retention are strong, and it contains water, so it is easy to stir;

2. After steam heating, a film protective layer is formed, the surface is smooth and shiny, and it is easy to process;

3. Less oil consumption for frying;

4. It can improve the strength of surface quality and is not easy to be broken during packaging and handling;

5. The taste is good, and the boiling water is not sticky.

(3) The role of Carboxymethyl cellulose CMC in the production of lactic acid bacteria beverage (yogurt):

1. Good stability, not easy to produce precipitation;

2. Extend the shelf life of the product;

3. Strong acid resistance, PH value is within the range of 2-4;

4. It can improve the taste of beverages, and the entrance is smooth.

DFC Chemical, supply you with best quality of CMC and in large quantity!