Low Substitution High Viscosity Instant CMC Loss On Drying Food Grade E466

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.

Chemical Structure: CMC sodium is derived from cellulose, a naturally occurring polymer found in plants. Through chemical modification, carboxymethyl groups are introduced into the cellulose structure, resulting in sodium carboxymethyl cellulose.

Functions in Food:

• Thickening: CMC sodium is widely used as a thickening agent in various food products, including sauces, dressings, soups, and dairy products. It increases viscosity and imparts a smooth, uniform texture.
• Stabilizing: It functions as a stabilizer, helping to prevent ingredients from separating or settling out of solution. This is particularly useful in beverages, ice creams, and other emulsion-based products.
• Moisture Retention: CMC sodium has the ability to retain moisture, which can improve the shelf life and texture of baked goods, such as bread, cakes, and cookies.
• Binding: In processed meats and meat alternatives, CMC sodium can act as a binder, helping to improve texture and maintain product integrity.
• Film Formation: It can form edible films or coatings on food surfaces, providing a barrier to moisture loss and extending shelf life.

These main characteristics help our CMC provide control over properties of the aqueous systems by establishing effects of

√ Thickening √ Binding √ Film forming √ Stabilizing √ Protective colloid √ Water retention √ Thixotropy