How to Attract More Consumers by Improving Food Quality?

In modern life, people pay more and more attention to the flavor and health of food. Therefore, for food manufacturers, improving the quality and taste of food and ensuring the health of food is means to attract consumers. At the same time, in order to ensure the competitiveness and taste of food, it is also crucial to improve the shelf life of food. As an important non-toxic and tasteless additive, food grade CMC can greatly and effectively improve quality, taste and shelf life of food.

Food grade CMC with refined cotton as raw material, refined and synthesized from natural plant cellulose, ingredients in the additives that may be harmful to human health are eliminated from the source, and the pure natural raw materials and processing accessories also ensure that even vegetarians and people with many kinds of allergens can also eat them without any side effects. It can replace gelatin, agar, sodium alginate and pectin in food production. It has been widely used in a variety of food, like ice cream, bakery food, fruit juice, vegetable juice, yogurt, etc. Food grade CMC can make the pulp or various solids or other substances suspend evenly and plumply in the container, improving taste and also extending the shelf life of the food.

Taking into account the different requirements of food processing links, some food processes are complex, some food processes are simple, so CMC can also be divided into ordinary type and instant type. Ordinary CMC is widely used and suitable for most processing processes. However, it is limited by the process in foods that require high dissolution transparency and dissolution uniformity, and it will take a long time to completely dissolve; instant CMC is relatively costly but can form high dissolution and better uniformity, and the dissolution speed is faster, which usually only takes 10-30 minutes.
If you or your customers have high requirements for food manufacturing and pursuit of health goals, please feel free to contact us.



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