Improve Food Quality and Shelf Life through adding CMC

There are many types of modern food. In order to meet the demand of consumers, food manufacturers always need to improve the taste, appearance and shelf life of foods for their products to be loved by more consumers. As an important non-toxic and tasteless additive, food grade CMC can greatly improve the quality of food.

Food grade CMC refined and synthesized from natural plant cellulose 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.

Food grade CMC can be used as an emulsifier and stabilizer, and the relationship between its viscosity and temperature is reversible. When CMC is at a high temperature, its viscosity is low. At that time, during the cooling and aging stage, as the temperature drops, the viscosity of CMC begins to increase. In other words, CMC can help foods that need cold storage resist sudden changes in temperature. Therefore, CMC is widely used in ice cream, yogurt, fruit drinks and cakes to improve the shelf life of food and have a better taste.

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 and dissolves transparency, the uniformity better, and the dissolution speed is faster, usually only takes 10-30 minutes.

SINOCMC Team