Sodium Caboxymethyl Cellulose Properties: white to light yellow powder and live fiber. Odorless. It is stable to heat, light, air, microorganisms, etc. Almost insoluble in water. In order to improve the taste, it is often processed into fine powder below 200 mesh. It swells several times when it absorbs water. The binding ability is weak when it is acidic, and strong when it is alkaline, and it loses collapsibility. 

 

Uses: thickener, binder, non-viscous dispersant, collapsing agent. CMC is not only a good emulsion stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve the product The flavor, prolong the storage time. The amount used in soy milk, ice cream, ice cream, jelly, beverages, and cans is about 1% to 1.5%. CMC can also form stable emulsified dispersion with vinegar, soy sauce, vegetable oil, fruit juice, gravy, vegetable juice, etc., and its dosage is 0.2% to 0.5%. Especially, it has excellent emulsifying properties for animal and vegetable oils, proteins and aqueous solutions, which can make it form a homogeneous emulsion with stable properties. Because of its safety and reliability, its dosage is not restricted by the national food hygiene standard ADI. CMC has been continuously developed in the food field. In recent years, research on the application of sodium carboxymethyl cellulose in wine production has also been carried out.