Comparing with like products, food grade CMC produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Moleculars distribute uniformly with purity greater than 99.5%. Prevent food from influence of other substances.
1.Structure Loosen Effect
CMC good rheological and gel stable characteristics can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between viscosity and temperature of CMC is good to the increase of food expansivity rate. Meanwhile, pseudo-plasticity of CMC creates good conditions for homogenization processing, enhancing the homogenization efficiency. High viscosity of CMC reduces 3%-5% oil content of fried food during the process of frying.
2.Thickening and Taste Improvement Effect
CMC can get higher viscosity at low temperature to further control the viscosity of food during processing, and endow smooth texture to food. Rapid hydration property of CMC makes it be used in instant soup, chocolate milk and cold fruit drinks as thickening agent. Pseudo-plasticity effect of CMC brings refresh and strong mouth feel. Its good suspension stabilizing characters can make food keep the uniformity on odor, concentration and taste.
3.Water Retention Effect
CMC is kind of high molecular weight cellulose derivative. There is many hydrophile groups (carboxyl and hydroxyl) in its molecular chains. So CMC has good hydrophile and rehydration properties. Can reduce dehydration and shrinkage of food, prolong shelf life. Water retention function of CMC is applied to prevent water evaporation or non-crystallization of sugar. CMC can suffer from high temperature when making bakery food. Can retain certain moisture of bakery food, prevent such food from aging or seasoning crack, and make food with appearance configuration.
4. Suspending Effect
CMC can be used as suspending agent in different food. Have good suspension bearing capacity. If mixing with agar, will get good compatibleness and efficiency strengthening effect.
5. Binding Effect
CMC can improve performances of starch food (prevent starch aging, dehydration), control mash viscosity. Better effects if mixing with emulsifier, konjak gum, spermine diphosphate hexahydrate, so CMC is widely used in noodles, bread and frozen dessert, etc.
6. Peptization Effect
CMC has function of stabilizing protein and sediment prevention under acidic conditions. Through reactions with soybean protein, gelatin and casein, can avoid sediment of protein in the system. CMC’s effect on protein can increase the solubility of protein to certain pH range, so CMC is widely used in lactic acid and soymilk. CMC is also compatible with most water soluble non-ionic gum and many types of anionic gum. But when compounding with xanthan gum, must pay attention to deactivate the possible existing cellulase in xanthan gum. Otherwise will result in enzymatic degradation. There is synergism when compounding with guar gum and carboxyethyl cellulose.
7. Cross-Linking Effect
On condition that higher concentration CMC with chelating agent (citric acid or polyphosphate, etc), mixing with multi-valent cations AL3+ solutions can form irreversible spongy gel structure, can make some special food.
8. Curative Effect
Expansibility of CMC is strong after absorption of water, not easy to digest. Can be processed into diet food after applying CMC in biscuit. CMC is helpful for intestine cleaning as cellulose, suitable to make low calorie food for patients with hypertension, arteriosclerosis, coronary heart diseases.