Description:

Sodium Carboxymethyl Cellulose (Food grade CMC) finds application as a thickener, emulsifier, excipient, expanding agent, stabilizer, and more. It can effectively replace the functions of gelatin, agar, and sodium alginate. With its abilities in enhancing toughness, stability, thickening, water retention, emulsification, and improving mouthfeel, this grade of CMC not only lowers costs but also enhances food taste and preservation, thereby extending the shelf life. As a result, this type of CMC stands as an indispensable additive in the food industry.

Features & Properties:

Features:
1. Finely distributed molecular weight.
2. High resistance to acid.
3. High resistance to salt.
4. High transparency, low free fibers.
5. Low gel.
Properties:
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.

Applications:

1. CMC for ice cream
CMC can prevent ice crystal formation, ensuring that ice cream has a particularly smooth texture when consumed, without undesirable tastes such as stickiness, greasiness, or heaviness. Furthermore, it exhibits a high expansion rate and excellent temperature resistance and melt resistance.
2. CMC for instant noodles
Using CMC in instant noodles enhances their elasticity, improves the mouthfeel, ensures complete molding, reduces the oil emulsification in the soup, and can also lower the oil content (reducing the oil consumption by approximately 20% compared to the original oil usage).
3. CMC for yogurt
Using CMC in yogurt successfully addresses the issue of solid-liquid separation and precipitation in lactic acid beverages when the protein content is 21%. Additionally, it enhances the texture of the yogurt. The produced yogurt remains stable within a pH range of 3.8-4.2, withstands both pasteurization and 135-degree instant sterilization processes. This ensures consistent and reliable product quality, allowing for a shelf life of over six months at room temperature, all while preserving the original nutritional components and flavor of the yogurt.

Specifications:

Storage: 

1. Store in a cool, dry, clean, ventilated environment.
2. The product for pharmaceutical and food grade should not be put together with toxic substance and harmful substance or substance with peculiar smell during transportation and storage.
3. Since the date of production, a preservation period should not exceed 4 years for the industrial product and 2 year for the product for pharmaceutical and food grade.
4. The products should be prevented from water and package bag damaging during transportation.

Package: 25kg kraft paper bag, or as per your particular request.