CMC, as a thickening stabilizer, is also used in the compounding production of various emulsion stabilizers. Using CMC, guar gum and carrageenan to mix can make the ice cream material get higher viscosity, and can improve the emulsifying ability of protein in the material so that the organizational structure of the ice cream becomes delicate and soft. The taste is smooth, the texture is thick and biting, and it has good melting resistance. The use of ice cream CMC in the production can reduce the formation of large ice crystals in the ice cream, enhance the anti melting performance and smooth taste of ice cream, whiten the color of ice cream and increase the volume of ice cream. At the same time, the use of CMC for ice cream can also reduce the use of solid raw materials and reduce the production cost of ice cream.
Jining Fortune Biotech Co., Ltd. is the world's leading supplier and manufacturer of sodium carboxymethyl cellulose products like cmc for ice cream. If you have any demand, please contact us!