Description:

Food grade CMC produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Molecular distribute uniformly. Purity is more than 99.5% to prevent the food from influence of other substances.

Applications:

1.Structure Loosen Effect

  Carboxymethyl cellulose good rheological and gel stable characteristics can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between carboxymethylcellulose viscosity and temperature is good to the increase of food expansivity rate. Meanwhile, pseudo-plasticity of carboxymethylcellulose creates good conditions for homogenization processing, enhancing the homogenization efficiency. High viscosity of carboxymethylcellulose reduces 3%-5% oil content of fried food during the process of frying.

2.Thickening and Taste Improvement Effect

   Carboxymethyl cellulose can get higher viscosity at low temperature to further control the viscosity of food during processing, and endow smooth taste to food. Rapid hydration property of carboxymethylcellulose makes it be used in instant soup, chocolate milk and fruit cold drinks as thickening agent. Pseudo-plasticity effect of carboxymethylcellulose brings refresh and strong taste. Its good suspension stabilizing characters can make food keep the uniformity on odor, concentration and taste.

3.Water Retention Effect

    Carboxymethyl cellulose is kind of high molecular weight cellulose derivative. There is many hydrophile groups (carboxyl and hydroxyl) in its molecular chains. so carboxymethylcellulose has good hydrophile and rehydration properties. Can reduce dehydration and shrinkage of food, prolong shelf life. Water retention function of carboxymethylcellulose is applied to prevent water evaporation or non-crystallization of sugar. Carboxymethylcellulose can suffer from high temperature when making bakery food. Can retain certain of bakery food, prevent such food from aging or seasoning crack, and make food with appearance configuration.

4. Suspending Effect

    Carboxymethyl cellulose can be used as suspending agent in different food. Have good suspension bearing capacity. Have good compatibleness and efficiency strengthening effect.

5. Binding Effect

    Carboxymethyl cellulose can improve performances of starch food (prevent starch aging, dehydration), control mash viscosity. Better effects if mixing with emulsifier, konjak gum, spermine diphosphate hexahydrate, so widely used in noodles, bread and frozen dessert, etc.

6. Peptization Effect

    Carboxymethyl cellulose has function of protein stabilization and sediment prevention under acid conditions. through reactions with soybean protein, gelatin and casein, can avoid sediment of protein in the system. Carboxymethyl cellulose effect on protein can increase the protein solubility to certain pH range, so carboxymethylcellulose is widely used in lactic acidand soymilk. Carboxymethyl cellulose is also compatible with most water soluble non-ionic gum and many types of anionic gum. but when compounding with xanthan gum, must pay attention to deactivate the possible existing cellulase in xanthan gum. Otherwise will result in enzymatic degradation. There is synergism when compounding with guar gum and carboxyethyl cellulose.

7.Cross-Linking Effect

under condition that higher concentration carboxymethylcellulose with existence of chelating agent (citric acid or polyphosphate, etc), mixing with multi-valent cations AL3+ solutions can form irreversible spongy gel structure, can make some special food.

8.Curative Effect

Expansibility of carboxymethylcellulose is strong after absorption of water, not easy to digest. Can be processed into diet food after applying in biscuit. Carboxymethyl cellulose is helpful to intestine cleaning as cellulose, suitable to make low calorie food for patients with hypertension, arteriosclerosis, coronary heart diseases.

Package:

25kg/kraft bag,or 1000kg/jumbo bag