Food Grade CMC

In the food industry, CMC (Sodium Carboxymethyl Cellulose) also called E466, cellulose gum, is employed as an additive, boasting multiple functions including thickening, suspending, emulsifying, stabilizing, shaping, film-forming, bulking, anti-corrosion, freshness-keeping, acid-resistance, and contributing to health protection. It can substitute for the usage of guar gum, gelatin, agar, sodium alginate, and pectin. CMC finds extensive application across a wide range of modern food products, such as frozen foods, powdered drinks, fruit juices, jams, lactic acid beverages, seasonings, biscuits, instant noodles, bakery items, and meat products.

Cellulose Gum CMC	Cellulose Gum	Cellulose Gum

Our food grade CMC is characterized by excellent thickening properties, water-retaining capacity, dispersion stability, film-forming ability, and chemical stability. Even at low concentrations, it exhibits high viscosity, endowing food with a delicate and smooth texture. Additionally, it can mitigate food syneresis and extend the product's shelf life. In frozen foods, it controls crystal size and averts oil-water separation. In acidic systems, our acid-resistant CMC products demonstrate good suspending stability, thereby enhancing the stability of milk and the resistance of proteins. Our CMC can be combined with other stabilizers and emulsifiers, complementing each other to reinforce their effects and cut down on costs.

Application in Alcoholic Products

1. It imparts a mellow flavor, a strong aroma, and a lingering aftertaste.

2. In beer production, it serves as a foam stabilizer, enriching and prolonging the foam while enhancing the taste.

Application in Liquid Beverages

1. When used in fruit teas, fruit drinks, and vegetable juices, it suspends fruit pulp and various solids or other substances within the container, presenting a plump, uniform appearance with vibrant colors and improving the taste.

2. For neutral-flavored milk drinks like cocoa milk, it increases the viscosity of cocoa milk and prevents cocoa powder sedimentation.

3. It stabilizes beverages and extends their freshness-maintaining period.

Application in Jelly, Milk Jelly, and Jam

1. It confers appropriate thixotropy.

2. It plays a crucial part in the gelling system.

Application in Instant Noodles

1. It prevents syneresis and boosts the expansion ratio.

2. It facilitates moisture control, reduces water usage, and decreases oil content.

3. It ensures uniform products and improves the structure.

4. It gives the surface a bright and smooth finish.

Application in Bread and Cake

1. It improves the internal structure of dough and enhances its processing mechanical properties and water absorption capacity.

2. It helps the bread's honeycomb structure distribute evenly, enlarges the volume, and makes the surface shiny.

3. It inhibits starch paste from deteriorating and retrograding, thus extending the shelf life.

4. It adjusts the elasticity of the flour, preventing bread or cakes from shrinking and maintaining their shape.

Application in Quick-Frozen Cooked Wheat-based Foods and Desserts

1. Products can maintain their original state even after multiple freeze-thaw cycles.

2. It extends the freshness-keeping period.

Application in Biscuits and Pancakes

1. It improves the quality and texture of the flour and adjusts the gluten level.

2. Improves the shaping of biscuits

3.  and pancakes, enhances surface smoothness, and reduces breakage rate.

4. It prevents moisture evaporation and aging, resulting in light and crispy biscuits and pancakes.

Application in Ice Cream

1. It increases the viscosity of the mixed solution, preventing the oil from floating to the surface.

2. It improves the uniformity of the system, reducing the formation of large ice crystals.

3. It strengthens the ice cream's anti-melting ability and gives it a delicate and smooth taste.

4. It reduces the use of solid ingredients, thereby lowering costs.

Application in Edible Composite Films

1. As a fundamental film-forming material, it endows the composite film with good mechanical strength, transparency, heat-sealability, printability, gas-barrier properties, and water-resistance, meeting the diverse requirements of food packaging.

2. Exhibits excellent moisture and gas barrier properties.

3. It extends the freshness-keeping period of fruits and vegetables.

Application in Brown Sour Milk Beverages

1. It reduces the product's centrifugal sedimentation rate.

2. It alleviates the whey separation phenomenon.

3. It keeps the system stable and extends the shelf life.

Application in Yogurt Products

1. It increases the thickness, improves the quality, appearance, and taste, and stabilizes the system.

2. It prevents the separation of milk serum and improves the yogurt's structure.

3. It has strong anti-sedimentation capabilities, good thermal stability, and acid-resistance.

Application in Condiments

1. It regulates viscosity, increases solid content, softens the texture, and provides a delicate and smooth taste.

2. It functions in stable emulsification, improves the quality and texture, maximizes the sensory appeal (color, aroma, and taste) of condiments, and extends the shelf life.

Special Products

1. Ultra-High-Viscosity Products: They are applicable in food industrial areas such as meat preservation, where extremely high viscosity requirements are imposed.

2. High-Transparency and Non-Fiber Products: This product has a low degree of substitution (DS ≤ 0.90), appears transparent and clear in aqueous solutions, with almost no free fibers. It not only preserves flavor similar to low-DS products but also exhibits the stability and high-transparency appearance of high-DS products.

3. Granular Products: They are designed to improve manufacturing conditions, reduce dust generation, and accelerate the dissolution rate.

★In line with the GB1886.232-2016 Food Additive Sodium Carboxymethyl Cellulose Standard

High Purity Type 6 Food Grade CMC

High purity 9 Type Food Grade CMC

*We can customize according to the client's required specifications.