Introduction of AVR for Food Grade Sodium CMC

AVR is Acid Viscosity Rate which is a very important item for acid-resistant Sodium Carboxymethyl Cellulose. We will introduce AVR here briefly

1. Normally, AVR is higher, Sodium CMC solution is more stable in acid environment, when AVR is more than 0.8 that CMC can be used in yogurt and keep the system stable for a long time. But the AVR we mentioned is 1% solution because AVR measured in different aqueous solutions, the value is much different. For example, the AVR(0.5% solution) of our FINSIN-A2 is 0.3, the AVR(1% solution) of our FINSIN-A2 is 0.6, the AVR(2% solution) of our FINSIN-A2 is 0.88. You may see the big difference between different solutions.

2. Sometimes, AVR can’t exactly indicate CMC quality and acid-resistant function, because the etherification reaction is not uniform in some Sodium CMC factories. If we can coordinate with Sodium CMC solution performance, it will be better.

There are two methods for testing the transparency of Sodium CMC aqueous solutions:

(1). We can use a spectrophotometer to inspect the transparency of Sodium CMC aqueous solution.

(2). We can observe the Sodium CMC solution after it absolutely dissolves in water and stands for 1 day, 2 days, and 1week. If there‘s no fiber, it means the etherification reaction is good.

3. You can judge the acid-resistant and CMC quality well via the above two methods. If the pH of finished food products is less than 5, you should choose Degree of Substitution(D.S) which is more than 0.9 and AVR is more than 0.8 so that the Sodium CMC solution will be more transparent and can keep the whole system stable. Like: yogurt, beverage juice and tomato paste, etc. If the pH of finished food products is more than 5, Degree of Substitution(D.S) is 0.7-0.9 is ok, like sauce, ketchup, ice cream and milk, etc.

If you have any further questions about Sodium CMC application, please contact us freely.



Share on facebook
Share on twitter
Share on linkedin

Contact Us