The Role of CMC in Food Industry and Recommended Dosage

CMC (Sodium Carboxymethyl Cellulose) is widely used in the food industry, mainly playing the role of thickening, stabilizing, water retention and enhancing taste. It is used to make yogurt, drinks, jellies, syrups, biscuits, instant noodles, wine and so on.

CMC has good acid resistance, emulsification and thermal stability, and high transparency in aqueous solution. When used in liquid milk, soy milk, fruit juice milk, peanut milk, lactic acid, fruit acid and other acid beverage, it can make the solution stable and taste refreshing and can adapt to commonly used sterilization processes like UHT and Pasteurized. The recommended dosage is 0.3-0.5%.

CMC used as dispersant and excipient in ice cream, can not only improve the expansion rate but also prevent the formation of ice crystal, making ice cream taste fine and smooth. The recommended dosage is 0.25-0.35%.

The thickening, suspension and salt resistance functions of CMC make condiments such as soy sauce and jam, congee and pulp drinks stable and uniform, and can improve the texture. The recommended dosage is 0.3-0.8%.

The unique shaping and bonding properties of CMC can increase toughness, smooth surface, improve taste and reduce crushing rate in instant noodles, biscuits and frozen pastry. The recommended dosage is 0.25-0.4%.

The recommended dosage of food grade CMC used in yellow rice wine, beer, and other wine products is 0.5-5‰.

The recommended dosage in soy milk, bread, sesame paste, ham, sausage, moon cake and other cake filling products is 3-8‰.

If you are interested in food grade CMC used in your food products, please feel free to contact us with any inquiry.



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