sodium carboxymethyl cellulose (cmc)

Descripción del producto

Food Grade CMC E**6 can be use to replace Guar gum, Gelatin, Agar-agar and Sodium Alginate by its various function including thickening, emulsifying, body-structuring, and stabilizing, etc.
 
It can reduce production cost, increase food quality, improve mouthfeel or freshness, extend shelf life, and is one of the essential food additives in the food industry.
 
Food Grade CMC e**6 has been widely used in frozen foods, canned foods, candy, biscuits, meat, snacks, noodles, instant foods, ice cream, jams, salad dressings, sauce and all kinds of liquid beverage, like milk, yogurt, juice, soft drinking and liquor.
 
EG:
 
Food Grade CMC e**6 for lactic acid milk: it can resolve the solid-liquid separation and precipitation of lactic acid drinks successfully while the protein content is ≥1% and keep the good taste of lactic acid milk. The lactic acid milk produced can maintain stable in the PH range of 3.**4.2 and withstand pasteurization and short time sterilization process under **5 °C. It has stable and reliable quality, and can be stored at room temperature for more than six months with its original nutrients and flavor unchanged.
 
Food Grade CMC e**6 for ice creams: it can prevent the crystallization of ice and water-retention, so that ice creams taste particularly smooth, non-sticky, greasy, heavy greasy or undesirable otherwise when served. Moreover, it has high puffing rate and good temperature and melting resistance.

Food Grade CMC e**6 for instant noodles: it can make instant noodles good toughness, good taste, complete forming, low turbidity water and reduce the oil content (about *0% less than the original oil consumption).