cmc high viscosity / low viscosity food grade

Product Description

food grade cmc

SODIUM CARBOXYMETHYLCELLULOSE (SCMC)

SCMC covers wide range of applications including a variety of food stuffs, toothpaste, paper,

pharmaceuticals, oil drilling, ceramics, cigarettes, batteries, etc. our product is especially strong on food

grade and is highly reputed for the excellent performance of its food grade products.

Quality & Service

It is our leading principle to unite the entire workforce in their commitment to provide the best quality and

service to their customers. Our product has been steadily supplying top quality products to top biggest

dairy and soft drinks manufacturers in china for many years.

Main applications:

CMC is widely used in frozen desserts, protein food, beverages, icings, dressings, instant noodles, etc.

1. Properties

1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.

2. Water retention: CMC is a water binder, helps increase shelf life of food.

3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice

crystal size.

4. Film forming: CMC can produce a film on the surface of fried food, eg. Instant noodle, and prevent

absorption of excessive vegetable oil.

5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.

6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.

7. Odorless, tasteless, non-toxic.

2. Characteristics of food grade CMC

A. Finely distributed molecular weight

B. High resistance to acid

C. High resistance to salt

D. High transparency, low free fibers

E. Low gel

3. Examples of application

1. Ice cream:

1. CMC can mix freely with milk, sugar, emulsifier and other ingredients.

2. It helps body formation of the ice cream.

3. It helps control ice crystal size and improves mouth feel.

4. It brings glossy surface to the ice cream.

2. Instant noodle:

1. SCMC facilitates mixing and extrusion of flour.

2. It forms smooth film on the surface of noodle on heating.

3. It prevents absorption of excessive vegetable oil.

4. It increase the noodle's strength, saves cost on handling.

5. It improves mouth feel.

3. Yoghurt:

1. CMC stabilizes yoghurt and prevents sedimentation.

2. It increases shelf life.