Shandong Yulong Cellulose Technology Sodium carboxymethyl cellulose (CMC) FH

Identification & Functionality

Ingredient Name

Sodium Carboxymethyl Cellulose

Food Ingredients Functions

Dispersant,

Emulsifier,

Stabilizer,

Suspending Agent,

Taste Modifier,

Thickener

Ingredients

Sodium Carboxymethyl Cellulose

Food Additive Number

E 466, INS 466

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Processing Aids

Food Ingredients — Taste & Flavor

Taste Modulation

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers,

Starches & Thickeners

Features & Benefits

Food Ingredients Features

Dissolves Easily,

Dough Improver,

Durable,

Enhanced Shelf Life,

Excellent Stability,

Improved Stability,

Improved Thickness,

Improved Water Retention,

Smooth Texture,

Wide Temperature Range

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Juice & Juice Drinks,

Other Non-Alcoholic Beverages,

Powdered Beverages,

Tea, Cocoa & Coffee

Food & Nutrition — Food

Bakery,

Convenience Foods,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Dairy Drinks,

Dough,

Fruit Juice,

Ice Cream,

Instant Noodle,

Noodles & Pasta,

Powdered Beverages,

Processed Meat Products,

Tabletop Condiments,

Vegetable Juice

Applications

CMC is widely used in food production such as liquid beverages, acidic milk drinks, fruit juice, solid instant drinks, roasting, ice cream, instant noodles, condiments and other foods. It has good thickening, stabilization, emulsification, suspension, dispersing and improving taste.

• In the beverage:

In the production of acid milk beverage, it has good acid resistance, high temperature resistance and salt stability, and prevents protein precipitation and lipid against floating. In fruit juice, vegetable juice and solid drinks, the pulp and fiber in the beverage system can be suspended and not precipitated evenly.

• In the ice cream:

It can be ensure the uniform stability of the mixed emulsion, improve the anti melt property of the ice cream, prevent the ice crystal formation, the full and beautiful appearance, the fine and smooth taste, the smooth and lasting fragrance release.

• In the production of frozen flour products:

Improve the mechanical strength of dough, improve water retention, make the appearance of the product smooth and beautiful, do not crack, and extend the shelf life

• In the bakery:

Improve the volume of fermented dough, loose tissue, honeycomb, fine texture, soft mouth and pleasing appearance.

• In the instantnoodles,noodles:

It can increase the toughness, boiling resistance and save oil.

• In fast food paste food:

It has the characteristics of thickening, dissolving quickly, skim and delicacy in peanut paste, sesame paste, eight treasure gruel and other paste foods.

• In the condiments:

It has good salt resistance, thickening and stability, and makes the appearance and color, aroma and taste of products more durable.

Properties

Typical Properties

	Value	Units	Test Method / Conditions
Viscosity	20 - 10000	cps	—

Regulatory & Compliance

Certifications & Compliance

FDA Compliant