Sodium CMC is widely used in food industry because of its excellent thickening, stablizing and emulsifying properties. If you’re a food manufacturing corporation interested in the application of CMC, we hope below information could be helpful to you.
Core functions of CMC in different food products:
1. Thickening (the most basic function)
Making liquids thicker, allowing good adhesion and smooth texture.
Applicable to: beverages, soy sauce, oyster sauce, sauces, soups
2. Stabilization, preventing stratification / sedimentation
Making the system uniform, preventing oil-water separation, sedimentation, and stratification.
Applicable to: dairy beverages, acidic beverages, protein drinks, juices
3. Suspension of fruit pulp, particles
Allowing fruit particles, coconut balls, oats, grains to suspend and not sink to the bottom.
Applicable to: fruit-flavored beverages, milk teas, grain beverages
4. Water retention, water locking
Locking in moisture, improving production rate, tender texture, no dryness or stickiness.
Applicable to: ham, sausages, meatballs, frozen food products, bread and pastries
5. Improving texture, enhancing smoothness
Making the texture smoother, more moist, and less rough.
Applicable to: ice cream, yogurt, jelly, pudding
6. Anti-freezing, anti-ice crystal
Not forming large ice lumps during freezing, maintaining a fine texture.
Applicable to: ice cream, ice cubes, frozen food
7. Anti-aging, extending shelf life
Delaying starch aging, preventing bread and food products from becoming hard or going stale.
Applicable to: bread, cakes, instant noodles, dried noodles
In conclusion, CMC has the property of thickening, stabilizing, suspending, water retension, freeze resistance, anti-aging and improving texture.
Typical specifications of CMC in different food products:
| Food Products | Typical Specifications | Recommended Dosage | Core Functions |
| Beverages | Low viscosity 25-500cps, DS0.6-0.8 for neutral milk beverages; Medium to high viscosity, DS0.8-1.2 for acidic beverages. | 0.1%-0.5% | Thickening, suspending, stabilizing protein, suspending pulp, anti-precipitation |
| Ice cream and popsicle | Medium to high viscosity ≥1000cps | 0.3%-0.5% | Suppress ice crystals, melting resistance, increase expansion rate, and achieve fine texture |
| Bakery and Pastry | Viscosity 500-1000cps, DS 0.7-0.9 | 0.2%-0.5% | Water-retaining, softening effect, anti-aging, improving mouthfeel, and extension of shelf life |
| Meat products | Visocisty 500-2000cps, DS 0.7-0.9 for ham, meatball and sauages; Higher DS 0.8-1.2 for canned fish. | 0.3%-0.8%, higher dosage but no more than 2% for canned fish | Water retention, shaping, reducing oil seepage, softening |
| Seasonings and jams | Meidum to high viscosity ≥800cps | 0.3%-1.0% | Thickening, stabilizing, suspending, emulsifying,anti-precipitation |
CMC can also be mixed with Xanthan Gum, Guar gum, alginate, modified starch etc. to achieve the ideal effect for different food products. If you have any demand for food grade CMC, please feel free to contact us. Free samples and technical support can always be provided for you.
SINOCMC Team