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Food Grade CMC
CAS NO.: 9004-32-4
FOB Price: NEGOTIABLE Get Latest Price
Specification: FH6 ≥99%; 4500-5000
Documentation:
Lead Time: 14-30 days
Max Capacity: -
Pallets Packing 20'FCL 40'FCL
With Without With Without
25KG/Woven Bag
18 MT
20 MT
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25KG/Paper Bag
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Product Detail
Properties

Food Grade CMC

Used as additive in food field, CMC has the functions of thickening, suspending, emulsifying, stabilizing, shaping, filming, bulking, anti-corrosion, retaining freshness, acid-resisting, health protecting, etc. It can replace the application of guar gum, gelatin, agar, sodium alginate, and pectin. It is widely used in modern food industry, such as frozen food, solid drink, fruit juice, jam, lactic acid drinks, condiment, biscuit, instant noodles, bakery products, meat products, etc.


Our food grade CMC has good thickening property, water retention, dispersion stability, filming and chemical stability. It has high viscosity even in low concentration, and makes the food taste delicate and smooth; it can reduce the syneresis of food and extend the shelf life; it can control the crystal size in frozen food and prevent the stratification between oil and water; In acid system, our anti-acid products have good suspending stability, so it can improve the stability of milk and the impedance ability of protein; our CMC can be used together with other stabilizers and emulsifiers to complement each other, strengthen each other’s effect and reduce the cost.


1.Application in alcoholic products:

Give mellow taste and strong fragrance and linger the residual taste

As a foam stabilizer for beer production to enrich and endure foam and to improve taste


2.Application in liquid beverages:

Applied to fruit teas, fruit drinks and vegetable juice to suspend fruit pulp, all kinds of solids or other objects in containers, bring them plump and uniform form and bright colors and to improve their taste

Applied to neutral flavored milk drinks such as cocoa milk to increase the viscosity of cocoa milk and prevent sediment of cocoa powder

Stabilize beverages and lengthen the freshness lifetime of beverages


3.Application in jelly, milk jelly and jam:

Give appropriate thixotropy

Play an important role in cementitious system


4.Application in instant noodle:

Prevent syneresis and increase puffing ratio

Easy to control moisture, reduce water supply quantity and to decrease oil content

Bring uniform products and improve structures

Give bright-colored and smooth surface


5.Applications in bread and cake:

*Improve the inner structure and strengthen the processing mechanical property and water absorption of dough

*Help the honeycomb of bread to distribute even, enlarge the size and make the surface bright

*Prevent paste starch from seasoning and retrograding and extend the shelf life

*Adjust the elasticity of the flour, prevent the bread or cake from shriveling and keep the shape


6.Application in quick-frozen cooked wheaten food and dessert:

Continuously keep the original state after products are frozen for many times

Lengthen the freshness lifetime


7.Application in biscuit and pancakes:

Improve the flour quality and texture and adjust gluten degree of flour

Prevent moisture evaporating and aging and bring light and crisp biscuit and pancakes


8.Applications in ice cream:

*Enhance the viscosity of mixed solution and prevent grease from floating up

* Improve the uniformity of the system and reduce the generation of big crystal

* Strengthen the anti-melt ability of ice cream and make it taste delicate and smooth

*Reduce the use of solid materials and lower the cost


9.Application in edible composite film:

As a basic film forming material to give composite film good mechanical strength, transparency, heat sealability, printability, gas barrier property and water resistance and to satisfy the requirements on different food packages.

Lengthen the freshness lifetime of fruit and vegetable


10.Application in brown sour milk beverages:

Decrease product centrifugal sedimentation rate

Drop off the segregation phenomenon of whey

Keep the system stable and lengthen the shelf life


11.Applications in yogurt products:

*Enhance the thickness and improve the quality, status, taste and stabilize the system.

* Prevent the milk serum from separating and improve the structure of yogurt.

*Powerful in anti-sediment, good thermal stability and acid resistance


12.Application in condiments:

Regulate viscosity, increase solid content, soften texture and give dedicate and smooth taste

Play a role in stable emulsification, improve quality and texture, maximize the effectiveness for the color, smell and taste of condiments and lengthen the shelf life


13.Special products:

*The ultra high viscosity products: food industrial fields such as meat preservation where there should be ultra-high requirements on viscosity

*High transparent and non-fiber product: the product has low DS(≤0.90), is transparent and clear in the water solution and almost has no free fiber. Not only can it keep flavor as the low DS product does, but also it has the stability and the high transparent appearance of the high DS product.

Granular products: to improve manufacturing conditions, reduce dust and to accelerate dissolution velocity

Type

Viscosity

Applicantion Area

Type 6

Low Viscosity

(2% 25-400)

Cold products, quick-frozen food, solid beverage, fruit juice, jam, sauce, soup, biscuits, instant noodles, baking goods and meat products, etc.

Medium Viscosity

 (2% 400-2000)

High Viscosity

 (1% 200-9000)

Ultra High Viscosity

 (1% 9000-15000)

Food fields where there should be ultra-high requirement on viscosty

Type 9

Low Viscosity

 (2% 25-400)

Lactic acid beverage,yogurt products,etc.

Medium Viscosity

(2% 400-2000)

High Viscosity

 (1% 200-7000)

Special product

High transparent non-fiber products

Non-fiber food fields


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23YRS
Business Type:
Manufacturing
Country/Region:
Chongqing City, China
Contacts:
Manager Deng
Position Title:
Manager of foreign trade department
Tel:
0086-23-62952316
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