CMC Food Grade
Product types Items | FH10 | FL100 | FVH9 | FH9 | FM9 | FVH6 | FH6 | FM6 | |||
Viscosity (mPa.s） | 1%， | 200～500 | 25～400（2%） | ≥500 | 200～500 | 400～2000（2%） | ≥500 | 200～500 | 400～2000（2%） | ||
2%，NDJ-79 | 800-1200 | 100-140 | ＞1200 | 800-1200 | 300-800 | ＞1200 | 800-1200 | 300-800 | |||
Loss after drying（H2O），%，≤ | 10 | ||||||||||
Degree of substitution（D.S） ≥ | 1.0 | 0.9 | 0.7 | ||||||||
Chloride（Clˉ），%， ≤ | 1.2 | ||||||||||
pH | 6.0～8.5 | ||||||||||
Remarks | The rest specifications should comply with GB 1904-2005. The specifications of viscosity and chloride can be adjusted according to customers’ demands. | ||||||||||
CMC for food
CMC for food can be widely used in liquid drinks, lactic acid drinks, dairy products, flour products, seasoning, etc. with the functions of thickening, emulsifying, stabilizing, water maintaining, mouth-feel improving, toughness reinforcing, and so on.
1) Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2) Water retention: CMC is a water binder, helps increase shelf life of food.
3) Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly to control ice crystal size.
4）Film forming: CMC can produce a film on the surface of fried food, such as instant noodle, and prevent absorption of excessive vegetable oil.
5）Chemical stability: CMC is resistant to heat, light and mold.
6）Physiologically inert: CMC as a food additive has no caloric.
7）Examples of application
Ice cream:
CMC can mix freely with milk, sugar, emulsifier and other ingredients.
It brings glossy surface to the ice cream.
It helps control ice crystal size and improves mouthfeel.
