Food Field CMC Sodium Carboxymethyl Cellulose In Alcoholic Products Sodium CMC
| Purity: | 99.7% Min | Type: | Thickeners,Stabilizers,Emulsifiers,Sweeteners |
| Other names: | CMC,Sodium Carboxymethyl Cellulose,Sodium Carboxyl Methyl Cellose,curdlan | Cas no.: | 9004-32-4 |
| D.S: | 0.6-0.9 | Color: | White Powder And Granular |
| High Light: | Manufacturer Directly Sell CMC Food Grade,E466 CMC Food Grade,High Purity CMC Food Grade |
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Carboxymethyl Cellulose Sodium(CMC) and Poly Anionic Cellulose (PAC)
Dongying Linguang New Material Tech. Co., Ltd. is a high-tech enterprise that focuses on the research, development, production, and sale of Carboxymethyl Cellulose Sodium(CMC) and Poly Anionic Cellulose (PAC) products, the main product annual output reaches 20000 metric tons. The company is located in the Yellow River Delta Agriculture High-Tech Zone of Shandong, China, covering more than 133333 square meters. The final products are widely used in food, daily chemicals, medicine, batteries, printing, dyeing, ceramics, papermaking, and oil fields. They are sold in more than 26 countries and regions worldwide
| Application: Food Industry | ||||||||||
| The Function of CMC in the food industry | ||||||||||
| 1.Thickening: Increasing viscosity, and enhance the stability of food products. | ||||||||||
| 2. Water retention: CMC is a water binder, helps to increase shelf life of food. | ||||||||||
| 3.Stability: stabilize protein, emulsification, prevent precipitation stratification, delay oil-water stratification. | ||||||||||
| 4. Metabolic inertia: As a food additive is not metabolized and does not provide calories, fat, or protein | ||||||||||
| in the food. | ||||||||||
| The Characteristics of Food Grade CMC | ||||||||||
| 1. Uniform molecular weight distribution. | ||||||||||
| 2. High resistance to acid. | ||||||||||
| 3. High resistance to salt. | ||||||||||
| 4. High D.S, High transparency, low free fibers. | ||||||||||
| 5.Low gel. |
| Specification | ||||||||||
| Types Items |
FL6 | FM6 | FH6 | FVH6-1 | FVH6-2 | FVH-3 | FVH-4 | FVH-5 | FVH6 | |
| Aq. Viscosity, mPa▪s ( Brookfield 30rpm 25℃) |
1% | 200-500 | 500-1000 | 1000-2000 | 2000-3000 | 3000-4000 | 4000-5000 | ＞5000 | ||
| 2% | 5-400 | 400-2000 | ||||||||
| Appearance | White or slightly yellowish fibrous powder or particle | |||||||||
| Degree of Substituion(D.S) | 0.6-0.9 | |||||||||
| CMC Content(%) | ≥99.5 | |||||||||
| Moisture(w/%) | ≤8 | |||||||||
| PH value(10g/L water solution) | 6.5-8.5 | |||||||||
| Sodium glycolate(w/%) | ≤0.4 | |||||||||
| Clorides(As NACL w/%) | ≤0.5 | |||||||||
| Sodium(w/%) | ≤12.4 | |||||||||
| Pb(mg/kg) | ≤2.0 | |||||||||
| As(mg/kg) | ≤2.0 | |||||||||
Good Heat Stability Food Grade Cellulose Gum Carboxymethyl Cellulose Enhances Texture and Shelf Life in Food Processing
Good Heat Stability Food Grade Cellulose Gum Carboxymethyl Cellulose Enhances Texture and Shelf Life in Food Processing Carboxymethyl Cellulose (CMC) Food Additive is a versatile, essential ingredient derived from refined cotton. Chemically known as Carboxymethyl Cellulose (EC 648-378-6), this product consists primarily of Sodium Carboxymethyl Cellulose, delivering exceptional functional properties for food applications. Key Features & Benefits Excellent heat stability
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