Carboxymethyl Cellulose Sodium (CMC)
|
Type |
Sodium % |
Viscosity (2% aq. sol., 25°C) mpa.s |
pH |
Chloride (Cl-%) |
Drying loss (%) |
Fe (%) |
As (%) |
Heavy metal % (Pb) |
Gel granules (/cm2) |
Total bacteria (cfu/g) |
|
FVH6 |
6.5-8.5 |
≥1600 |
6.5-8.0 |
≤1.2 |
≤9.0 |
≤0.03 |
≤0.0002 |
≤0.002 |
95%min. Pass through 60mesh |
≤100 |
CMC-----white or yellowish fibroid powder as acidic beverage additive has the following advantages.
· Stabilizes yogurt and prevents phase separation and settling.
· Improves mouth feel.
· Allows longer shelf life.
· Stabilizes yogurt and prevents phase separation and settling.
· Improves mouth feel.
· Allows longer shelf life.
-----in icecream
· Stabilizes the even dispersion of water, fat, protein and sugar, prevents crystallization,
· Stabilizes the even dispersion of water, fat, protein and sugar, prevents crystallization,
imparts smooth mouth feel.
----- in bakery
· Modifies flour viscosity, improves water retention and storage stability
· Modifies flour viscosity, improves water retention and storage stability
----- in instant noodle
·Improves the strength and boiling resistance of instant noodles
·Improves the strength and boiling resistance of instant noodles
----- in low-carb food
·CMC is calory free and physiologically inert
·CMC is calory free and physiologically inert