Product Description
Sodium Carboxymethyl Cellulose (CMC), is an organic substance that appears as white fibrous or granular powder. It is odorless, tasteless and hygroscopic. It is easily dispersed in water to form a transparent colloidal solution. It is widely used as sizing agent for textile printing and dyeing, water-soluble colloidal tackifier for daily chemical products, thickener for food industry, adhesive for ceramic industry, industrial paste, sizing agent for paper industry, etc.
Product Parameters
(1) Acidic drinks:
During the production process of acidic milk drinks, casein will aggregate and become unstable under acidic conditions. Therefore, polysaccharides are generally added to stabilize the system and ensure a good taste. Sodium carboxymethyl cellulose, as a polysaccharide, can stabilize acidic milk drinks. At the same time, after the traditional acid-adjusted milk beverage is optimized with the application of CMC-Na cooling material, the product viscosity is always higher than the viscosity of the heating material product during the shelf life, and it has better stability.
(2) Stirred yogurt:
The denaturation and precipitation of milk protein under acidic conditions has always been a key issue affecting the development of yogurt. Because CMC-Na has multifunctional properties, abundant sources, and low price, it is often used as a stabilizer. The thickening effect of CMC-Na on yogurt is significant within a larger content range.
(3) Casein emulsion:
Among many food gums, sodium
carboxymethylcellulose and xanthan gum have been intensively studied due to their unique functional properties. Under a certain
compounding ratio of CMC, the stratification stability of the emulsion will increase. When stored at room temperature for 2 weeks,
the stratification phenomenon will not be obvious.
(4) Bread:
Since there are hydrophilic groups in sodium carboxymethyl cellulose, it can combine with water to form a hydrophilic colloid when kneading dough, and absorb water and expand. The expanded CMC-Na can increase the water holding capacity of gluten, which is beneficial to the rise of bread. The carbon dioxide is retained during the fermentation and baking process, thereby increasing the volume of the bread, improving the structure and flavor of the bread, and extending the shelf life of the bread.
| Item Name |
Sodium Carboxymethyl Cellulose (CMC) |
| Appearance |
Colorless liquid |
| Density (20ºC) (g/ml) |
1.18-1.19 |
| Chroma (hazen) |
<70 |
| Content of lactic acid (%) |
80.3 |
| Purity (%) |
98.8 |
| Fe (ppm) |
<10 |
| Calcium (ppm) |
<10 |
| Chloride (ppm) |
<10 |
| Heavy metal (pb) (ppm) |
<10 |
| Sulphate (%) |
<10 |
| Sulphated ash (%) |
<0.1 |
| Cyanide (ppm) |
<5 |
| Lead (ppm) |
<0.5 |
| Arsenic (ppm) |
<1 |
| Mercury (ppm) |
<1 |
Detailed Photos
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