Sodium Carboxymethyl Cellulose (CMC)

CAS: 9004-32-4

CMC, in food applications, is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time.
A. Function of CMC in the food industry:
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal      size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
B.Characteristics of Food Grade CMC
Compared with other brands, Wealthy food grade CMC has unique characteristics as follows:
1. Finely distributed molecular weight.
2. High resistance to acid.
3. High resistance to salt.
4 .High D.S, High transparency, low free fibers.
5 .Low gel
6. The same performance as guar gum.

Acid -stable type of CMC：FL100 、FM9、FH9、FVH9 、FH1200、FH1500、FH3000A、FH6000A、FH6000G
Normal Food grade CMC：FH6、FVH6、FH3000、FH5000、FH6000、FH8000、FH10000