Food Grade CMC Sodium Carboxymethyl Cellulose E466​

Used as additive in food field, FUXIN® 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.

FUXIN® 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; FUXIN® CMC can be used together with other stabilizers and emulsifiers to complement each other, strengthen each other’s effect and reduce the cost.

Applications in Ice Cream
1. Enhance the viscosity of mixed solution, prevent grease from floating up.
2. Improve the uniformity of the system, reduce the generation of big crystal.
3. Strengthen the anti-melt ability of the ice cream and make it taste delicate and smooth.
4. Reduce the use of solid materials and lower the cost.

Applications in Yogurt Products
1. Enhance the thickness and improve the quality, status taste and stabilize the system.
2. Prevent the milk serum from separating, improve the structure of yogurt.
3. Powerful in anti-sediment, good thermal stability and acid resistance.

Applications in Bread and Cake
1. Improve the inner structure, strengthen the processing mechanical property and water absorption of dough.
2. Help the honeycomb of bread to distribute even, enlarge the size and make the surface bright.
3. Prevent paste starch from seasoning and retrograding, extend the shelf life.
4. Adjust the elasticity of the flour, prevent the bread or cake from shriveling and keep the shape.

Applications in Instant Noodles
1. Enhance the toughness, maintain length.
2. Improve fine and smooth mouth feel.
3. Easier to form, lower turbidity water and reduce the oil content (about 20% less than the original oil consumption), lower cost.

Others
1. The ultra high viscosity products can replace guar gum, reduce the production cost.
2. As filming media, it can be made into edible wrapping film to reduce the environment pollution.
3. It can be added into jam, cream and peanut butter to improve the spread ability.
4. It is good foam stabilizer for beer, CO2- retention agent in low-calorie carbonated drinks.
5. It is good anticorrosion film coating agent.

备注Remarks:

重金属Heavy metal (以铅计by Pb) %≤0.0015,
铁Fe %≤0.02, 砷As %≤0.0002, 铅Pb %≤0.0002.
菌落总数Total Plate Count(cfu/g)≤500, 霉菌与酵母菌落数Mould &Yeasts(cfu/g)≤100.
大肠杆菌群,沙门氏菌,金黄色葡萄菌不得检出None E.coli, Salmonella, Staphylococcus Aureus.