Food Grade Carboxyl Methyl Cellulose White Powder 1%, 1000-2000 - High-Viscosity CMC for Food and Industrial Use

CMC in yogurt can avoid the cohesion and subsiding of lactoprotein; the evenly separated lactoprotein can keep the stability of the food, and lengthen its quality guarantee period.

Basic Information

Composition: It is a cellulose derivative obtained by chemically modifying natural cellulose. The carboxymethyl group is introduced into the cellulose molecular chain, which changes the physical and chemical properties of cellulose to make it have better solubility and thickening properties.

Appearance: Usually presents as a white - to - off - white powder with fine and uniform particles.

Product Characteristics

High viscosity: With a viscosity of 1000 - 2000 mPa·s (at a 1% concentration), it can significantly increase the viscosity of the system. Even at a low concentration, it can form a high - viscosity solution, which is beneficial for improving the stability and texture of food and industrial products.

Good water - solubility: It can be quickly and evenly dissolved in water to form a transparent and viscous solution. It has good compatibility with water and can play a role in a wide range of pH values, from acidic to alkaline.

Excellent stability: It has good chemical stability and is not easily affected by temperature, light, and oxygen. It can maintain its viscosity and other properties during long - term storage and use. In addition, it has certain salt - resistance and can maintain relatively stable performance in the presence of some salts.

Film - forming property: It can form a thin and tough film on the surface of food or other substances, which helps to prevent moisture loss, oxidation, and microbial contamination, thereby prolonging the shelf life of products.

Advantages in Use

Wide application in the food industry: It is widely used in various food products. In baked goods, it can improve the water - retention capacity of dough, make the product softer and have a longer shelf life. In dairy products, it can prevent sedimentation and improve the stability and mouthfeel of products. In soups and sauces, it can increase viscosity and make the texture more uniform. In candies, it can control the crystallization process and improve the quality of candies.

Good thickening and suspending agent in the industrial field: In industrial applications such as coatings, adhesives, and detergents, it is used as a thickening and suspending agent. It can improve the viscosity and stability of these products, prevent the precipitation of pigments and fillers, and improve the overall performance of products.

Safe and non - toxic: As a food - grade additive, it has passed strict safety evaluations and is considered safe for human consumption. It can be used in food products without worrying about potential health risks, which meets the requirements of consumers for food safety.

Notes on Use

Accurate measurement of dosage: According to the specific requirements of different applications, the dosage of CMC needs to be accurately measured. Excessive use may lead to excessive viscosity of the product, affecting its processing and use performance; too little use may not achieve the expected thickening and stabilizing effect.

Mixing and dissolution methods: When using, it should be slowly added to the solvent while stirring to ensure uniform dispersion and complete dissolution. If it is added too quickly, it is easy to form lumps, which will affect the dissolution effect. In some cases, heating and stirring may be required to accelerate the dissolution process, but the temperature should be controlled to avoid affecting the performance of CMC.

Compatibility with other substances: It is necessary to pay attention to the compatibility of CMC with other substances in the system. Some metal ions, surfactants, and other substances may interact with CMC, affecting its viscosity and stability. Therefore, in practical applications, it is necessary to conduct compatibility tests in advance to ensure the stable operation of the system.

Description:

CMC in ice cream can avoid the increase of the ice crystal, improve the inflation rate, avoid the melt of the ice cream, help the ice cream to keep a good shape, and improve its taste.
CMC in instant noodle can increase the noodle's tenacity and make it endure the long-time boiling.
CMC in cookie and biscuit can help them to have a good shape with bright and clean surface that is not fragile.

It can be used as glue base in the instant panada, sesame paste, and eight-ingredient porridge.

CMC in bread can control the viscosity of the paste, and help the bread to have a good water retaining power and lengthen its quality guarantee period.

Compared with other congeneric products, it has the following advantages: high solving speed, good fluidity o the dissolved solution, evenly distributed molecule, high bulk density, high acid resistance, high salt resistance, high transparency, low free cellulose and gelatum.

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