Overview: This product has the functions of adhesion, thickening, strengthening, emulsification, water retention, suspension, etc.
FAO and WHO have approved the use of pure CMC for food. It was approved after rigorous biological and toxicological studies and tests. The ADI of international standard is 25mg / (kg · d), which is about 1.5g/d per person. It has been reported that there was no toxic reaction when the test intake reached 10 kg. CMC is not only a good emulsion stabilizer and thickener in food application, but also has excellent freezing and melting stability. It can also improve the flavor of the product and prolong the storage time. The dosage in soymilk, ice cream, ice cream, jelly, beverage and can is about 1% ~ 1.5%. Sodium cmc can also form stable emulsion with vinegar, soy sauce, vegetable oil, fruit juice, meat juice, vegetable juice, etc. And the dosage is 0.2% - 0.5%. Especially for animal, vegetable oil, protein and aqueous solution, it has excellent emulsification performance. With it, homogeneous emulsion with stable performance can be formed. Due to its safety and reliability, its dosage is not limited by ADI of National Food Sanitation Standard. CMC has been continuously developed in the field of food, and the research on the application of sodium cmc in wine production has also been carried out.