Food Additive Sodium Carboxymethyl Cellulose CMC In Yogurt Products
| High Light: | Food Additive Sodium Carboxymethyl Cellulose,CMC Sodium Carboxymethyl Cellulose,Yogurt Products Sodium Carboxymethyl Cellulose |
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Sodium Carboxymethyl Cellulose
*Enhance the thickness and improve the quality, status, taste and stabilize the system.
* Prevent the milk serum from separating and improve the structure of yogurt.
*Powerful in anti-sediment, good thermal stability and acid resistance
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 |
FL100 | FL9 | FM9 | FH9 | FVH9-1 | FVH9-2 | FVH9-3 | FVH9-4 | FVH9-5 | FVH9 | |
| Viscosity, mPa.s (25℃, Brookfield 30rpm) |
1% | 200-500 | 500-1000 | 1000-2000 | 2000-3000 | 3000-4000 | 4000-5000 | ＞5000 | |||
| 2% | 5-400 | 5-400 | 400-2000 | ||||||||
| Appearance | White or slightly yellowish fibrous powder or particle | ||||||||||
| Degree of Substituion(D.S) | 1.0-1.2 | 0.9-1.0 | |||||||||
| Purity(%) | ≥99.5 | ||||||||||
| Loss on drying(w/%) | ≤8.0 | ||||||||||
| PH value | 6.0-8.5 | ||||||||||
| Sodium ethanolate(w/%) | ≤0.4 | ||||||||||
| Clorides(NACL w/%) | ≤0.5 | ||||||||||
| Sodium(w/%) | ≤12.4 | ||||||||||
| Pb(mg/kg) | ≤2.0 | ||||||||||
| As(mg/kg) | ≤2.0 | ||||||||||
| Total Plate Count(cfu/g) | ≤500 | ||||||||||
| Mould&Yeast(cfu/g) | ≤100 | ||||||||||
| E-coli(cfu/gr) | Negative | ||||||||||
| Salmonella(cfu/g) | Negative | ||||||||||
| Staphylococcus aureus(cfu/g) | Negative | ||||||||||
White to Cream Powder Non Toxic CMC Food Additive with Good Heat-Stability for Bakery and Dairy
Food Grade CMC - Carboxymethyl Cellulose Sodium Carboxymethyl Cellulose (CMC) is a versatile food additive widely used as a thickener, stabilizer, and emulsifier. This white to cream powder offers excellent solubility, heat stability, and non-toxic properties, making it ideal for bakery, dairy, beverage, and processed food applications. Key Features Cellulose gum with excellent functional properties Anionic water-soluble polymer for diverse applications White to cream colored
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