Sodium Carboxymethylcellulose (CMC) is a water-soluble polymer made by the reaction of cellulose and sodium monochloroacetate. It is an anionic surfactant and has excellent binding, emulsifying, and thickening properties.
Applications
CMC is widely used in the food industry as a food additive, as well as in pharmaceuticals, cosmetics, and other industrial applications. It is commonly used as a thickening agent, stabilizer, emulsifier, and binder in food and beverages such as ice cream, baked goods, dairy products, and instant beverages. It is also used in the production of paper, textiles, detergents, and drilling fluids.
Storage Conditions
CMC should be stored in a cool, dry place away from direct sunlight. It should be kept in an airtight container to prevent moisture from entering. The shelf life of NCMC is approximately 2 years when stored under appropriate conditions.
Food -grade CMC
The company's food -grade CMC products are thickening, water retention, decentralized stability, film formability and chemical stability. They can obtain high viscosity at low concentrations, and at the same time give food delicate and lubricating taste; it can effectively reduce the dehydration and shrinkage of food , Extend the food shelf period; it can better control the crystal size of frozen foods to prevent oil and water stratification; in the acidic system, acid -resistant products have good suspended stability, which can effectively improve lotion stability and protein impedance capabilities; It can be combined with other stabilizers and emulsifiers, play a role in complementary advantages and coordinated efficiency, while reducing production costs.
1. Apply in alcohol products
*Make the taste mellow, rich, and long after the taste;
*Beer production is used as a foam stabilizer, which makes the foam rich and lasting, and improves the taste.
2. Apply in liquid drinks
*For fruit tea, fruit beverages, vegetable juice, etc., it can make the flesh, various solids or other substances suspend, uniform and full, bright and eye -catching, improve the taste;
*In the neutral seasoning milk drinks such as cocoa milk, the viscosity of cocoa milk is increased to prevent the precipitation of cocoa powder;
*Keep the stability of the beverage and extend the freshness of the drink.
3. Apply in foods such as jelly, milk frozen, jam and other foods
*Appropriate tactileness;
*It has an important role in the gel system.
4. Application in fast food noodles
*It can prevent dehydration and shrinking and increase the pine rate;
*It is easy to control water, which can reduce water supply and reduce oil content;
*Make the product uniform and improve the structure;
*Make the facade bright and smooth.
5. Apply in bread cakes
*Improve internal tissue and enhance the mechanicality and water absorption of the dough;
*Make the baked bread cake dot honeycomb uniform, increased volume, and bright surface;
*Prevent vessels from aging the aging of starch and extend the period of freshness;
*Adjust the flour tendon to prevent the bread cake from dry and maintain the appearance.
6. Application in fast -freezing noodles
*You can still maintain the original state after the product is frozen repeatedly;
*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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