Carboxymethyl Cellulose in Food

Carboxymethyl Cellulose in Food

Carboxymethyl cellulose in food: CMC is widely used in food industry, mainly to improve the thickness, stability, water preservation and taste of the food. It is utilized in the production of yogurt, fruit juices, ice cream, jelly, sugar, biscuits, instant noodles, wine and so on.

Carboxymethyl cellulose in food has good acid resistance, emulsify property and thermal stability, and its aqueous solution has high transparency. It is recommended to add 0.3-0.5% CMC to liquid milk, soy milk, fruit milk, peanut milk and acid beverages with lactic acid, fruit acid or other acids, which not only makes the liquor stable and tastes fresh, but also can adapt to common sterilization processes such as UHT and pasteurized.

CMC in food is used as a dispersant and excipient in ice cream, which can not only increase the expansion rate of ice cream, but also prevent ice crystal formation, endowing the ice cream delicate and smooth taste, and well-formed shape. The recommended addition amount is 0.25-0.35%.

(You may want to contact carboxymethyl cellulose suppliers)

Carboxymethyl cellulose in food also serves as a thickener and suspending agent with salt resistance. The food such as soy sauce, jam and other condiments as well as eight-treasure porridge, and fruit beverage added with CMC is stable and evenly distributed with better texture.

Carboxymethyl cellulose in food is such a good excipient and adhesive that plays an important role in enhancing toughness, smoothing surface, improving taste and preventing breaking of instant noodles, biscuits, quick-frozen noodles, etc.