Sodium Carboxymethyl Cellulose Food Grade

Sodium Carboxymethyl Cellulose is widely used in food industry as thickener, stabilizer, moisture sustainer and emulsifier to improve taste. Sodium Carboxymethyl Cellulose Food Grade is used in making yoghurt, beverage, jelly, syrup, cookies, instant noodles and inebriant. 1.

Liquid beverage: Adding Sodium Carboxymethyl Cellulose Food Grade into liquid beverage can suspend particles evenly, fresh the color, and extend shelf life. 2. Lactic acid beverage: Adding Sodium Carboxymethyl Cellulose Food Grade can stabilize the solution, prevent precipitation, improve mouth feel, increase quality and thermal stable.

Milk: mainly for soy milk, peanut milk, almond milk, etc.. Adding Sodium Carboxymethyl Cellulose Food Grade can suspend, emulsify, stabilize the product, avoid fatty particles building up as well as whiten, sweeten and remove soy odor. 3.

Frozen foods (ice cream): Adding Sodium Carboxymethyl Cellulose Food Grade into frozen foods can reduce crystals, anti-thawing, smooth mouth feel, increase whiteness, enlarge volume, etc.. 4.

Wheat foods: Sodium Carboxymethyl Cellulose Food Grade in bread can make the bread homogeneous micro-corn (e.g. honeycomb-like texture) enlarge volume, decrease crumb falling, prevent collapse and maintain fresh and moisture.

The use of CMC in noodles/instant noodles can enhance toughness, maintain length, improve fine and smooth mouth feel, save edible oil, and lower cost. 5.

Biscuit, Pancake and Moon-cake: In the production of biscuit and pancake, adding Sodium Carboxymethyl Cellulose Food Grade into wheat flour can adjust flour flexibility, improve texture, build better shape, avoid breakage, smooth and brighten cake surface, improve crispy, taste and mouth feel.

For the application in moon-cake , mixing Sodium Carboxymethyl Cellulose Food Grade into the cake crust and cake-filling or spraying Sodium Carboxymethyl Cellulose solution onto the cake surface can inhibit molding, maintain moisture to keep soft, extend shelf life, improve outface oneness. Also make cake-filling soft, delicious as well extend shelf life. 6.

Sauces & topping: Sodium Carboxymethyl Cellulose Food Grade is suitable for sauce and toppings such as peanut sauce, sesame paste, almond sauce and mixed congee, etc.. As the basic substance of sauce, Sodium Carboxymethyl Cellulose Food Grade has the advantages of good solubility in cold or boiled water, good smooth taste.

Moreover, Sodium Carboxymethyl Cellulose Food Grade can improve taste caused by artificial sweetener. Sodium Carboxymethyl Cellulose Food Grade also has much better stability than starch.