Functional Properties of Sodium CMC in Food

Functional Properties of Sodium CMC in Food

1. Thickening and emulsifying stabilization


Carboxymethyl cellulose suppliers indicates that Sodium CMC can  can emulsify and stabilize the beverage containing fat and protein. CMC-Na can effectively solve the problem of protein coagulation. It can be dissolved into transparent stable colloid in water, which can stabilize protein, reduce the surface tension between fat and water, and make fat fully emulsified.


2. Water Retention


The hydration of sodium CMC can improve the structure of meat products, bread, steamed bread and other food. Sodium CMC can also make the water less volatile, increase the yield and taste of food.


3. Gelatinization


Carboxymethyl cellulose suppliers explains that thixotropic sodium CMC refers to macromolecular chains with a certain number of interactions, which tends to form the three-dimensional structures. After forming the three-dimensional structure, the apparent viscosity of the solution increases. When the three-dimensional structure is broken, the apparent viscosity decreases. Sodium CMC with thixotropy plays an important role in gel system and can be used for making jelly and jam production.


4. Film Forming


We can know from carboxymethyl cellulose suppliers, sodium CMC can form a film on the surface of food, which can protect fruits and vegetables. The film creates a suitable environment with low oxygen and high carbon dioxide for fruits and vegetables. Thereby, the gas exchange rate and material exchange rate are reduced, and the shelf life of fruit and vegetables is extended.


Sodium CMC has some other properties, such as suspension and chemical stability, which also contribute to its wide application in food industry.