Food Grade CMC E466 can be use to replace Guar Algingum, Gelatin, Agar-agar and Sodium ate 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 e466 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.

1. Enhance the viscosity of mixed solution, prevent grease from floating up.
2. Improve the uniformity of the system, reduce the generation of big crystal.
3. Strengthen the anti-melt ability of the ice cream and make it taste delicate and smooth.
4. Reduce the use of solid materials and lower the cost.

1. Enhance the thickness and improve the quality, status taste and stabilize the system.
2. Prevent the milk serum from separating, improve the structure of yogurt.
3. Powerful in anti-sediment, good thermal stability and acid resistance.

1. Improve the inner structure, strengthen the processing mechanical property and water absorption of dough.
2. Help the honeycomb of bread to distribute even, enlarge the size and make the surface bright.
3. Prevent paste starch from seasoning and retrograding, extend the shelf life.
4. Adjust the elasticity of the flour, prevent the bread or cake from shriveling and keep the shape.

1. Enhance the toughness, maintain length.
2. Improve fine and smooth mouth feel.
3. Easier to form, lower turbidity water and reduce the oil content (about 20% less than the original oil consumption), lower cost.