|Product Name:||Milk Food Grade Carboxymethyl Cellulose||Raw Material:||Refined Cotton|
|Function:||Thickener, Emulsifier, Film-former, Binder, Dispersing Agent||Aplication:||Bread, Cake, Beverage, Pie|
Milk Food Grade Carboxymethyl Cellulose,
Polyethylene Bag CMC,
Pie Food Grade Carboxymethyl Cellulose
Carboxymethyl Cellulose Food grade CMC Sodium For Milk
Name: Carboxymethyl Cellulose
Molecular Formula: C6H7O2 (OH)2OCH2COONa
Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose. It used to be marketed under the name Tylose, a registered trademark of SE Tylose. Carboxymethyl Cellulose (CMC) is white or yellowish powder that is odorless ,tasteless and non-toxic It has high hygroscopicity and is soluble in water to form a thick liquid. It is a polyanionic electrolyte and not fermented . It has good heat-stability . resistance to salt and film-forming property . It is a strong emulsifier for fat and oil .
2. Application in food industry
Carboxymethyl Cellulose CMC Cellulose Gum has the ability to withstand boiling, freezing and even subfreezing temperatures for a short time allowing it to be a handy addition during the processing of specialty foods. It functions as a thickener, water retainer, emulsifier, stabilizer, protective colloid, suspending agent, gelling agent, and flow control agent. It is also used as film-forming and binding agent.
The edible sodium carboxymethyl cellulose can play a emulsifying stabilizing role in the drinks containing fat and protein. For the general soy milk, cocoa milk, peanut milk, juice milk, coconut milk, almond milk,and fruit juice soymilk, they are characterized by containing different degrees f fat and a certain amount of protein, tending to separate and float during storage, forming an unsightly “collar”, and largely affecting the appearance of products. In addition, protein is easy for condensation and separation. Especially for low-pH products, protein is bound to condense.
3. Specification of Carboxymethyl Cellulose
|Degree of substitution(DS)||≥0.60||≥0.60||≥0.60||≥0.90||≥0.90||≥0.90||≥0.90|
Viscosity (In 2% Water
|Chlorides (As Cl-),%||≤1.2||≤1.2||≤1.2||≤1.2||≤1.2||≤1.2||≤1.2|
|Heavy metal(as Pb),%||≤0.0015||≤0.0015||≤0.0015||≤0.0015||≤0.0015||≤0.0015||≤0.0015|
|Purity||According to user’s demand|
The product is packed in polyethylene bag enclosed in composite paper bag . The net weight is 25 kg/bag .
Carboxymethyl Cellulose should be kept in the original bag and stored in the dry and clean place far away from the source of heat and not put together with other chemicals .
【Transportation and Storage】
The direct addition of the product to water causes the formation of lumps . Lumping results from incomplete wetting of the individual powder particles . Only the powder in contact with water dissolves and the formed gelatinous membrane prevents the remaining powder from dissolving , causing a delay in the dissolution time . The following three methods are recommended for dissolution without forming lumps . The most convenient method should be chosen according to the purpose of your application .