Food Grade Carboxyl Methyl Cellulose White Powder 1%, 2000-3000 - Versatile CMC for Stabilizing and Thickening

CMC in yogurt can avoid the cohesion and subsiding of lactoprotein; the evenly separated lactoprotein can keep the stability of the food, and lengthen its quality guarantee period.

Basic Properties

Chemical Composition: It is a cellulose ether derivative formed by the reaction of cellulose with chloroacetic acid in the presence of alkali. The carboxymethyl groups are introduced into the cellulose molecule, which changes its hydrophilicity and solubility.

Appearance: Typically, it appears as a white or slightly off - white powder with a fine and uniform texture.

Characteristics for Stabilizing and Thickening

High Viscosity: With a viscosity ranging from 2000 to 3000 mPa·s at a 1% concentration, it provides excellent thickening ability.

This high viscosity helps to increase the consistency of liquids, making them more viscous and less prone to flow. For example, in food products like sauces and dressings, it gives a thicker texture, enhancing the mouthfeel and appearance.

Good Stability: It shows good stability under various conditions. It is resistant to temperature changes, pH variations within a certain range, and the presence of salts.

This stability allows it to maintain its thickening and stabilizing properties during processing, storage, and use of food products. In acidic or alkaline environments, it can still function effectively, making it suitable for a wide variety of food formulations.

Effective Stabilization: It has excellent stabilizing properties, preventing the separation of ingredients in emulsions and suspensions. In dairy products such as yogurt and ice cream, it helps to stabilize the emulsion, preventing the fat from separating and ensuring a smooth and consistent texture. It also inhibits the growth of ice crystals in frozen desserts, improving their quality and shelf life.

Applications in the Food Industry

Bakery Products: It is used in bread, cakes, and pastries to improve the water - holding capacity of the dough. This helps to keep the products moist and fresh for a longer time, 延缓 staling, and improve the texture and volume of the final products.

Dairy Products: As mentioned earlier, it is widely used in yogurt, ice cream, and milk - based drinks. It stabilizes the emulsion, prevents whey separation, and improves the overall stability and mouthfeel of these products. In ice cream, it also controls the growth of ice crystals, resulting in a smoother and creamier texture.

Soups and Sauces: It is added to thicken soups, sauces, and gravies, giving them a more viscous and consistent texture. It also helps to suspend particles and prevent sedimentation, ensuring a uniform appearance and taste.

Processed Meat Products: In sausages and other processed meat products, it is used to retain moisture, improve the texture, and enhance the binding of ingredients. This results in a more cohesive product with better juiciness.

Usage Considerations

Dosage Control: The appropriate dosage of CMC depends on the specific application and the desired effect. Generally, it is used in small amounts, usually ranging from 0.1% to 2% of the total formulation, depending on the product. Over - dosage may lead to excessive viscosity, which can affect the processing and consumption of the product.

Mixing and Dissolution: It should be properly mixed and dissolved in the solvent. It is recommended to slowly add the CMC powder to the liquid while stirring vigorously to avoid the formation of lumps. In some cases, heating the mixture slightly can accelerate the dissolution process, but the temperature should not be too high to prevent damage to the CMC structure.

Compatibility with Other Ingredients: It is necessary to consider the compatibility of CMC with other ingredients in the formulation. Some substances, such as certain metal ions and surfactants, may interact with CMC and affect its performance. Therefore, it is advisable to conduct compatibility tests before large - scale production to ensure the stability and quality of the final product.

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