Food grade CMC model: FL30  FL100  FL6A  FM9  FH9  GFH9  FH10  FVH9-1  FVH9-2  FM6 FH6  FVH6 Sodium carboxymethyl cellulose (CMC) has many functions in food, such as thickening, emulsification, suspension, water retention, toughness enhancement, expansion and preservation. These properties of CMC are unmatched by other thickeners. When used in food, it can improve the taste, improve the grade and quality of products, and prolong the shelf life. Functions Of CMC In Food Production 1. Thickening: obtain viscosity at low concentration. It can control the viscosity in the process of food processing and give food a sense of lubrication at the same time; 2. Water retention: reduce the dehydration shrinkage of food and prolong the shelf life of food; 3. Dispersion stability: maintain the stability of food quality, prevent oil-water stratification (emulsification), and control the size of crystals in frozen food (reduce ice crystals); 4. Film forming: form a layer of glue film in fried food to prevent excessive absorption of oil; 5. Chemical stability: it is stable to chemicals, heat and light, and has certain mildew resistance; 6. Metabolic inertia: as a food additive, it will not be metabolized and will not provide heat in food. Application Of CMC In Food 1.Lactic acid bacteria beverage Yogurt drinks The addition of CMC can prevent the precipitation and stratification of protein in the beverage; It makes the drink have unique delicate and refreshing taste, which makes the drink taste very good; CMC has good replacement uniformity, which ensures the stability of acidic drinks and longer shelf life Recommended choice: gfh9; FL100; FVH9 Addition amount (%): 0.3-0.8 2. Cocoa beverage Chocolate drink Improve the dispersion and stability effect and inhibit the increase of viscosity during storage; Improve the stability of suspended solids; Recommended choice: gfh9; FL100 Addition amount (%): 0.4-0.8 3. Instant noodles Improve the water holding capacity, improve the preservation performance, improve the luster and tendons, increase the strength and prevent fracture; Recommended choice: FVH6 Addition amount (%): 0.3-0.5 4. Jam Moon cake filling Give a certain thixotropy, prevent dehydration, improve storage stability; Improve the dispersion and stability of various fillings, maintain a certain viscosity, increase the preservation time; Give a certain smooth taste;Cakes and Pastries Recommended choice: FVH6;FVH9 Addition amount (%): 0.3-0.6 5. Frozen dumplings Frozen wonton Improve the water holding capacity, improve the preservation performance, improve the luster and tendons; Prevent cracking and secondary freezing to produce ice crystals; Recommended choice: FVH6 Addition amount (%): 0.4-0.8 6. Soy sauce Instant noodle sauce bag Condiment Stabilize various components in soy sauce and sauce bag, disperse various components of condiments and homogenize them; Recommended choice: FH9 Addition amount (%): 0.3-0.5 7. Ham sausage Sausage Improve the organizational structure of the products and make the taste tender; Recommended choice: FVH6 Addition amount (%): 0.4-0.8 8. Ice cream Produce proper expansion, produce fine tissue, enhance oral solubility and improve taste; Prevent ice crystals during storage and improve shape retention. Recommended choice: FVH6 Addition amount (%): 0.3-0.5