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|Name:||CMC Food Additive||Other Name:||CMC Stabilizer|
|Application:||Edible Composite Film||Viscosity:||100-800mps|
CMC Food Additive stabilizer for Edible composite film 99.5% Purity
Application in Edible composite film:
As a basic film forming material to give composite film good mechanical strength, transparency, heat sealability, printability, gas barrier property and water resistance and to satisfy the requirements on different food packages.
Lengthen the freshness lifetime of fruit and vegetable
Our food grade CMC has good thickening property, water retention, dispersion stability, filming and chemical stability. It has high viscosity even in low concentration, and makes the food taste delicate and smooth; it can reduce the syneresis of food and extend the shelf life; it can control the crystal size in frozen food and prevent the stratification between oil and water; In acid system, our anti-acid products have good suspending stability, so it can improve the stability of milk and the impedance ability of protein; our CMC can be used together with other stabilizers and emulsifiers to complement each other, strengthen each other’s effect and reduce the cost.
Used as additive in food field, CMC has the functions of thickening, suspending, emulsifying, stabilizing, shaping, filming, bulking, anti-corrosion, retaining freshness, acid-resisting, health protecting, etc. It can replace the application of guar gum, gelatin, agar, sodium alginate, and pectin. It is widely used in modern food industry, such as frozen food, solid drink, fruit juice, jam, lactic acid drinks, condiment, biscuit, instant noodles, bakery products, meat products, etc.
|Degree of Substitution ≥||0.90|
|Purity % ≥||99.5|
|Loss on Drying % ≤||10|
|Heavy metal(Pb) % ≤||0.002|
|Iron % ≤||0.03|
Characteristics of food grade CMC
A. Finely distributed molecular weight
B. High resistance to acid
C. High resistance to salt
D. High transparency, low free fibers
E. Low gel
Examples of application
1. Ice cream:
1. CMC can mix freely with milk, sugar, emulsifier and other ingredients.
2. It helps body formation of the ice cream.
3. It helps control ice crystal size and improves mouth feel.
4. It brings glossy surface to the ice cream.
2. Instant noodle:
1. SCMC facilitates mixing and extrusion of flour.
2. It forms smooth film on the surface of noodle on heating.
3. It prevents absorption of excessive vegetable oil.
4. It increase the noodle's strength, saves cost on handling.
5. It improves mouth feel.
1. CMC stabilizes yoghurt and prevents sedimentation.
2. It increases shelf life.