Use CMC to improve food quality to attract more consumers

Now, more and more people pay 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 made with refined cotton, refined and synthesized from natural plant cellulose, ingredients in the additives that may be harmful to 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.


The addition of CMC in the production of fried instant noodles will improve the structure and tendon of noodles. It can form a layer of film on the surface of noodles, effectively reduce the oil content of fried noodles. For bread, CMC can prevent the bread in the gelatinization of starch retrogradation of ageing, make uniform baking bread honeycomb, increase the volume, extend the freshness of bread and improve taste. For snacks, CMC can effectively improve the texture of flour, adjust the flour gluten degree, make biscuits and pancakes form well, cake body smooth and low crushing rate, enhance the taste of crisp and delicious flavor.



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