When it comes to the food industry, CMC is a commonly used food additive that could be used as a food thickener, emulsifier, stabilizer, film former, suspending agent, bulking agent, and has other functions of preservative, acid resistance, freshness retaining, and health protection. Being an ideal alternative to pectin, guar gum, gelatin, agar, and sodium alginate, CMC is extensively found in current food businesses such as frozen food, solid drinks, fruit juice, jam, dairy products, condiments, biscuits, instant noodles, bakery goods, meat products, etc.
Our food grade CMC has superior thickening, water retention, dispersion stability, film formation and chemical stability properties. Due to its high viscosity even in low concentrations, CMC can impart a delicate and smooth taste to food. It can also lessen food syneresis to increase shelf life, and control the crystal size in frozen food to prevent stratification between water and oil. In acid media, our acid-resistant CMC product has strong suspension stability which can help increase milk stability and protein impedance. This CMC can be used together with other stabilizers and emulsifiers to complement one another, boosting the effects while lowering costs.
Specifications of Food Grade CMC| Type | | | | | | | | |
| 1% Soln. Viscosity (mPa·s) | 200-500 | 500-2000 | 2000-3000 | 3000-4000 | 4000-5000 | 5000-6000 | 6000-7000 | |
| 2% Soln. Viscosity (mPa·s) | 400-2000 | |||||||
| Degree of Substitution | 0.7-0.95 | |||||||
| Purity(%) | ≥99.5 | |||||||
| Loss on Drying(%) | ≤10.0 | |||||||
| pH Value | 6.5-8.5 | |||||||
| As(%) | ≤0.0002 | |||||||
| Pb(%) | ≤0.0002 | |||||||
| Heavy Metals(As Pb) (%) | ≤0.0010 | |||||||
| Fe(%) | ≤0.02 | |||||||
| Hg（%） | ≤0.0001 | |||||||
| Total Plate Count(cfu/g) | ≤500 | |||||||
| Mould &Yeasts(cfu/g) | ≤100 | |||||||
| E.coli (cfu/g) | None | |||||||
| Salmonella (cfu/g) | None | |||||||
| Staphylococcus Aureus (cfu/g) | None | |||||||
