CMC Food Additive stabilizer for Edible composite film 99.5% Purity
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
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
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.
|Degree of Substitution ≥||0.90|
|Purity % ≥||99.5|
|Loss on Drying % ≤||10|
|Heavy metal(Pb) % ≤||0.002|
|Iron % ≤||0.03|
Characteristics of food grade CMC
A. Finely distributed molecular weight
B. High resistance to acid
C. High resistance to salt
D. High transparency, low free fibers
E. Low gel
Examples of application
1. Ice cream:
1. CMC can mix freely with milk, sugar, emulsifier and other
2. It helps body formation of the ice cream.
3. It helps control ice crystal size and improves mouth feel.
4. It brings glossy surface to the ice cream.
2. Instant noodle:
1. SCMC facilitates mixing and extrusion of flour.
2. It forms smooth film on the surface of noodle on heating.
3. It prevents absorption of excessive vegetable oil.
4. It increase the noodle's strength, saves cost on handling.
5. It improves mouth feel.
1. CMC stabilizes yoghurt and prevents sedimentation.
2. It increases shelf life.