The emulsifying, binding, and thickening properties of Sodium Carboxymethylcellulose (CMC) are derived from its anionic surfactant nature. This water-soluble polymer is synthesized through the reaction of sodium monochloroacetate with cellulose. Its superior functionalities make it a versatile ingredient in various industries.
Applications
Carboxymethylcellulose (CMC) is a versatile compound that finds numerous applications in the food, pharmaceutical, cosmetics, and industrial sectors. This highly useful substance is most widely known for its ability to function as a thickening agent, stabilizer, emulsifier, and binder in a wide variety of food and beverage products. Some of the most common food and beverage applications include its use in ice cream, baked goods, dairy products, and instant beverages, where it lends its unique properties to help improve texture, consistency, and overall product quality. However, CMC also has many other uses, including paper and textile manufacturing, the production of detergents, and even in the creation of specialized drilling fluids. Whether you are a food manufacturer, a pharmaceutical company, or an industrial firm looking for a reliable and effective compound, CMC is an excellent choice that can help you achieve your desired results.
Storage Conditions
To ensure the longevity of CMC, it is important to store it in a cool and dry location, away from direct exposure to sunlight. It is also crucial to keep the substance in an airtight container to prevent any moisture from infiltrating. When stored properly, CMC can maintain its effectiveness for up to 2 years.
Food -grade CMC
Our food-grade CMC products offer a variety of benefits, including thickening, water retention, decentralized stability, film formability, and chemical stability. They are designed to achieve high viscosity at low concentrations, while providing a delicate and lubricating taste to food. Additionally, our products can reduce food dehydration and shrinkage, thus extending the shelf life of food. They are also effective in controlling the crystal size of frozen foods, preventing oil and water stratification. Our acid-resistant products are able to maintain suspended stability in acidic systems, improving lotion stability and protein impedance capabilities. Our products can also be combined with other stabilizers and emulsifiers, resulting in complementary advantages and coordinated efficiency, while also reducing production costs. Trust us for the highest quality food-grade CMC products on the market.
1. Apply in alcohol products
"Ensure the taste is smooth, with a deep and lingering flavor."
Beer production utilizes foam stabilizers to enhance the richness and longevity of the foam and to enhance the overall flavor profile.
2. Apply in liquid drinks
Fruit tea, vegetable juice, and fruit beverages can greatly benefit from the addition of suspension agents. These agents ensure that all the solids and other substances within the beverage are uniformly distributed, creating a visually appealing and vibrant drink. By improving the consistency and texture of the drink, suspension agents enhance the overall taste and quality of the beverage, making it a must-try for all fruit and vegetable lovers.
Cocoa milk, a type of neutral seasoning milk drink, undergoes an increase in viscosity to effectively prevent the cocoa powder from settling or precipitating.
Maintain the consistency of the refreshment while prolonging its longevity by preserving its freshness.
Food products such as jelly, milk frozen, jam, and other similar items can be incorporated into various recipes and dishes. These edible additions enhance the taste and texture of the food, making it more enjoyable to consume. From using jelly as a spread on toast to adding milk frozen as a creamy ingredient in desserts, there are numerous creative ways to utilize these food items. Additionally, jam can be used as a flavorful topping for pancakes or incorporated into baked goods for an extra burst of sweetness. The versatility of these food products allows for endless possibilities in the kitchen, ensuring that every meal can be made more delightful and delicious.
*Appropriate tactileness;
*It has an important role in the gel system.
4. Application in fast food noodles
By maintaining hydration and preventing shrinkage, the heart rate can be increased.
Controlling water is a simple technique that can be employed to lower the water supply and diminish the amount of oil present. By manipulating water, we can effectively reduce water availability and mitigate the oil content.
To enhance the product's consistency, it is crucial to create a uniform appearance and enhance its overall structure. Creating a standardized product presentation will contribute to its appeal and functionality. By focusing on these aspects, we can ensure that the product maintains a cohesive and organized feel.
*Make the facade bright and smooth.
5. Apply in bread cakes
Enhancing the mechanicality and water absorption of the dough is essential for improving its internal tissue. By boosting these factors, the dough can achieve improved texture and absorb moisture more efficiently.
To improve the baked bread cake, it is necessary to make the honeycomb pattern more uniform, increase its volume, and enhance the brightness of its surface. This can be achieved by implementing a few modifications to the baking process and recipe.
To delay the aging process of starch and prolong its freshness, it is important to prevent vessels from causing deterioration.
To prevent the bread cake from becoming dry and maintain its appearance, it's essential to tweak the flour tendon. By making necessary adjustments in the flour tendon, you can ensure that the bread remains moist and looks as fresh as when it was first baked.
6. Application in fast -freezing noodles
According to the original information, it is possible to preserve the initial state of a product even after it has been frozen multiple times.
*Extend the fresh -keeping period.
7. Application in biscuits and pancakes
*Improve the powder tissue of flour, adjust the flour tendon;
*Make the biscuits and pancakes well, the cake body is smooth, and the crushing rate is reduced;
*Prevent water from evaporation and aging, making biscuits and pancakes crispy and delicious.
8. Application in ice cream
*Improve the viscosity of the mixed fluid to prevent fat from rising;
*Improve the uniformity of the system and reduce the generation of large ice crystals;
*Enhance the resistance of ice cream and give a delicate and lubricating taste;
*Reduce the amount of solid raw materials and reduce production costs.
9. Application in edible composite membrane
*As a basic film formation substance, the composite film has good mechanical strength, transparency, thermal seal, printing, gas resistance, water resistance, and meets the needs of different food packaging;
*Have good and hydrating performance and gas resistance;
*Extend the shelf life of fruits and vegetables.
10. Application in brown lactic acid bacteria drinks
*Reduce product centrifugal precipitation rate;
*Reduce the phenomenon of milky separation;
*Maintain system stability and extend the shelf period.
11. Apply in yogurt products
*Improve the viscosity of yogurt, improve the texture, state, taste, and stable system;
*Prevent the milk clearing during the shelf life and improve the sample structure;
*Strong anti -precipitation effect, good thermal stability and acid resistance.
12. Apply in condiments
*Adjust the viscosity, increase the content of solid objects, make the tissue soft, delicate and lubricated;
*Stability of emulsification, improve quality organizations, improve the color, fragrance, and taste effect of condiments, and extend the shelf life
13. Specialty products
*Ultra -high viscosity products: for the food industry fields that have particularly high requirements for stickiness such as meat preservation;
*High transparency without fiber products: This product has a lower DS (≤0.90), the clear and transparent water solution appearance, and almost no fibrous fiber. It has both the ability to maintain the flavor of low replacement products, but also has the stability and highly transparent appearance of high -replacement products. It is used in drinks that have special requirements for solution transparency and fiber content.
*Pelvic products: Improve the environment, reduce dust, and dissolve faster.
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