Sodium carboxymethyl cellulose was first used in the production of instant noodles in China. With the development of China's food industry, CMC has been applied more and more in food production, and different characteristics have played different roles. Nowadays, it has been widely used in many food industries, such as cold drinks, cold food, instant noodles, lactic acid bacteria drinks, yogurt, fruit milk, juice and so on.

Main functions

1. Thickening: High viscosity is obtained at low concentration. Can control the viscosity during food processing, while giving food a sense of lubrication,

2, water retention: reduce the syneresis of food, extend the shelf life of food.

3, dispersion stability: to maintain the stability of food quality, prevent oil and water stratification (emulsification), control of frozen food in the crystal size (reduce ice crystals).

4, film-forming: in the fried food to form a layer of film, to prevent excessive absorption of oil.

5. Chemical stability: stable to chemicals, heat and light, and has certain anti-mildew performance.

Metabolic inertia: As a food additive, it will not be metabolized and does not provide heat in food.

7, odorless, non-toxic, tasteless.

Product Application

1. Structure bulking effect

Due to the excellent rheological properties of CMC and its gel stability, on the one hand, it can prevent the syneresis of food, on the other hand, it can improve the expansion rate of food. The relationship between the viscosity of CMC and temperature is reversible, which is conducive to the improvement of the expansion rate of the product. At the same time, the pseudoplasticity of CMC creates better conditions for the homogenization in the process, so that the homogenization efficiency is improved. Due to the strong high viscosity of CMC, the oil content of fried food can be reduced by 3 ~ 5% during the frying process.

2. Thickening and taste improvement

CMC can achieve a higher viscosity at low concentrations, which can control the viscosity during food processing while imparting a lubricious feel to the food. CMC can be quickly hydrated characteristics are used in instant soup, chocolate milk and cold drinks containing fruit pulp, at this time as a thickener; because CMC has pseudoplastic, so the taste is refreshing, can enhance the sense of food, while its good suspension stability, can make the product maintain flavor, concentration, taste uniformity.

3. Water holding function

CMC is a high molecular weight cellulose line organisms, its molecular chain has a large number of hydrophilic groups (carboxyl and hydroxyl), so CMC has good hydrophilicity and rehydration, can reduce the syneresis of food, extend the shelf life of food. The water holding capacity of CMC can be used to prevent food moisture evaporation or candy does not form crystallization; in the manufacture of baked food, because the CMC is relatively stable to high temperature, so that the humidity of baked food to maintain a certain, can prevent such food aging or cracking, and make the food has a certain appearance configuration.

4. Suspension

CMC acts as a suspending agent in many foods. CMC has a good suspension support capacity, if combined with agar, it can obtain good compatibility and synergy.

5. Adhesion

CMC can improve the performance of starch food (to prevent starch aging, dehydration), control paste viscosity, if combined with emulsifier, konjac gum, phosphate and other better effect, it is widely used in noodles, bread, frozen snacks and other foods.

6. The role of peptization

CMC also has the function of stabilizing protein under acidic conditions and preventing precipitation. CMC can make the protein in the system not precipitate by reacting with soybean protein, gelatin and casein. The effect of CMC on protein can extend the solubility of protein to a certain pH range, so it is widely used in milk yogurt and soy milk products. CMC is also compatible with most water-soluble nonionic gums and many anionic gums, but when complexed with xanthan, care must be taken to inactivate cellulase enzymes that may be present in the xanthan, otherwise enzymatic degradation will result. It also has a synergistic effect when combined with guar gum and carboxyethyl cellulose.

7. Crosslinking

A higher concentration of CMC solution in the presence of an integrating agent (citric acid or polyphosphate, etc.), mixed with a multivalent cation AL3 solution to form an irreversible sponge-like gel structure, which can make some special foods.

8. Therapeutic effect

CMC water swelling after strong, and it is not easy to digest, for biscuits can be processed into weight loss food; it as a cellulose on the intestinal clean very helpful, suitable for high blood pressure, arteriosclerosis, coronary heart disease patients with low heat food.

Technical indicators

High purity type 6 food grade CMC technical parameter table (in line with the GB1886.232-2016 food additive sodium carboxymethyl cellulose standard)

High purity 9 type food grade CMC technical parameter table (in line with the GB1886.232-2016 food additive sodium carboxymethyl cellulose standard)