6000 CPS Sodium Carboxymethyl Cellulose Free Flowing Powder Thickeners

Sodium Carboxymethyl Cellulose (CMC) has function of thickening, emulsifying, suspension, water retention, tenacity strengthening, puffing and preservation in food. In food, it can improve taste, promote product level and quality and prolong storage life.

Applications in food
Applications in stirred yoghurt
The denaturing precipitation of milk proteins under acidic conditions has been a key issue affecting yoghurt development. CMC-Na is mostly used as a stabilizer because of its versatile nature, abundant source and low price.

The results show that CMC-Na is influenced by temperature and pH value, when the amount of CMC-Na added is small it cannot stabilize the state of yoghurt, when its content is more than 0.4% the state of yoghurt improves and the system becomes stable; and at 0.05%~0.1% the thickening effect of CMC-Na on yoghurt is small, while at a larger content range (0.4%~0.5%) the thickening effect is significant. The effect was significant.

Application in casein emulsions
An emulsion is a dispersion system consisting of a liquid dispersed in the form of very small droplets in another liquid that is not miscible with it and is unstable. Among the many food gums, sodium carboxymethylcellulose and xanthan gum have been intensively studied due to their unique functional properties. The results show that the combination of CMC-Na and XG (xanthan gum) can make the system more stable. At certain compounding ratios (1:1 and 3:1 for CMC-Na:XG), with a total addition of 0.4% of the total mass of the emulsion, the delamination stability of the emulsion increases, and the delamination is not obvious when stored at room temperature for 2 weeks.