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Detergent Grade Carboxymethyl Cellulose

What is cmc powder used for?

  1. CMC creamApplications in Fermented Yoghurt

Fresh milk or milk powder, sucrose ester, compound stabilizer (including CMC), granulated sugar, sodium citrate, phosphate, preservative, essence and drinking water, etc.

Raw milk→Sterilization→Cooling→Insulated fermentation→Cooling→(Compound CMC+Sugar+Sucrose Ester) Completely dissolving and then adding→Stirring→Flavoring acid and odor→Homogeneous sterilization→Cooling→Packing

Milk powder, granulated sugar, acid fastness CMC, preservative, essence, protein hydrolysate citric acid, sodium citrate, purified water, etc.

Drymix acid fastness and granulated sugar → Dissolving→Mixing other raw materials→Flavoring acid and odor→Homogenization→Sterilization→Cooling→Packing

Adding CMC for ice creaminto the flour can make the flour with characters of dispersion, water retention, and strong cohesion. It can shorten the kneading time, and easy to operate to, Increasing toughness and strength of noodles to improve the premium grade product rate. Different from natural gum, the noddles are smooth with uniform, stable interior structure, and bright, clean surface after adding CMC gum. For oil-fried instant noddles, oil content can be effectively reduced after adding CMC. Because CMC has characters of hydrophilic and hydrophobic oil, to control the oil content at 18% or so.

You can add CMC FH9, FVH9 or FVH6 into flour, with a dosage 0.25%-0.4%. When using CMC, you can premix it with other additives, dissolving with water till completely dissolving, then spraying on the kneaded flour. Or you can mix up CMC, other additives and flour together, and then add water and knead to flour billet.

CMC can be added in sauce or seasoning bags of various instant noddles. CMC is featured by thickening, strong dispersion, water, and freshness preservation, with which sauces can have better homogeneity and longer shelf life. Materials in sauce or seasoning bags can dissolve and disperse quickly with CMC gum's own characteristics, so the taste of noodle soup is delicious.

Can select and add CMC FH6 or FH9 (salt tolerance) into sauce and seasoning, with dosage 0.8%-1.2%. Premix CMC, sugar, monosodium glutamate and salt, and then mix them with other ingredients.

CMC aqueous solutions have excellent fluidity, comparing with other pulp, especially starch gum and guar gum. The stable lattice-like structure can be formed under both high and low temperatures. This is the reason that ice cream has good melting-resistance with CMC.

CMC aqueous solution has high viscosity, compared with that of xanthan gum, gelatin, and sodium alginate. The viscosity of 2% aqueous solution is more than 30,000mPa.s tested by Brookfield viscometer. There is higher viscosity if mixing CMC with sodium alginate. CMC produced by Fortune Biotech has good pseudo-plasticity, so in the case of homogeneous aging, the consistency and viscosity of ice cream liquid can be raised with CMC. Avoiding fat globule gathering again during the procedures of cooling and aging. Moreover, CMC has strong dispersion to enable mixed materials much more uniform and suitable for industrial production.

CMC is a kind of gum with strong hydrophily, which can combine with free water in the liquid material quickly, and evenly distribute in it. When stirring, many fine air bubbles will form and uniformly distribute in the liquid material, so that to make the structure of ice cream smooth, improve expansion rate and taste.

CMC has certain emulsification. CMC can not only chelate the calcium ion in mixed materials but also can dissociate casein molecular mass. It can strengthen the protein fat emulsifying ability, and reduce the aggregation of fat. CMC plays a certain role during ice cream homogenization.

It requires high viscosity when adding CMC into ice cream. It also requires certain acid fastness when using CMC to produce fruit ice cream.

Can use CMC FVH6 for common ice cream. Dosage is 0.4%-0.5%. When compounding with other gums, CMC dosage is 0.3%-0.4%, and the dosage of other gums is 0.1%-0.2%. For acid ice cream, you can use CMC FVH9.

CMC has the property of deflocculation, emulsification and stabilizing. The powerful dispersing ability of CMC prevents fat layering, has an effect of whitening, sweetening and removing beany flavor.

There are different tastes of soymilk, such as ginger and jujube soymilk, peanut sour soymilk, various vegetable, and fruit soymilk. The temperature should be below 20℃ when adjusting the pH value to change the soymilk taste. Should prevent sediment floating. Besides, it requires homogenization with homogenization pressure 20-30mPa.s. For the soymilk contains more fat need to add 0.1%-0.2% emulsifier.

For the usual sweet soymilk with pH value 6.5-7.5, we can use CMC FH6. When the pH value of soymilk is 3.8-4.2, it can select CMC FH9. Dosage is usually 0.35%-0.

Mix CMC aqueous solution with flour to make moon cakes and other cakes, can inhibit milden and rot, prevent water shortage and hardening, prolong shelf life. Adding CMC into flour can adjust and increase gluten strength, improve the flour structure. With good moldability, bright and full pie body, and not easy to damage, etc.

Pies with adding of CMC can make the stuffing delicious and soft with good moldability, water retention, and fresh taste.

Usually, add CMC in the surface or wrapper of pies with dosage 0.5%-1.0% Can choose CMC FH6 or FVH6. CMC dosage in pies body is 0.5%-1.0%, the models to use are according to pies tastes. For example, common pies can use model FH6, fruit pies can use FH9.

Soy sauce is a necessity in daily life. People like soy sauce with less sediment, certain consistency, and good homogenization. So the best model for making soy sauce is food grade salt tolerance CMC.

Dissolve CMC and water, then add and mix with other seasonings. Soy sauce can be got through the procedure of stirring and so on. CMC is a kind of strong dispersing agent. Can evenly disperse any seasonings to get a bottle of homogeneous soy sauce. Moreover, CMC has characters of thickening and stabilizing, with which the color, taste, and odor of soy sauce will have obviously changed.

Dosage in soy sauce usually is 0.3%-0.45%. Can use model FH9 or FM9.

Adding CMC into meal products can uniformly distribute condiments, adjust the viscosity. Also can combine condiment and solid ingredient well. It can make meal products much more tender and delicate, prevent oil spilling out, and extend shelf life.

Usually, the dosage of CMC in meal products is 0.6%-0.8%. The maximum is 1.5%. Can use model FH6 or FVH6.

Adding CMC into liquid drinks (such as juice and tea) can make the suspended matters uniform and full without layering. Make the drinks have bright colors, mellow taste. Prevent sugar crystallizing again, and prolong shelf life.

CMC dosage in juice and tea drinks is 0.35%-0.45%. For juice, usually use CMC FH9, for tea drinks, usually select CMC FH6.

  1. .

CMC dosage in mixed congee is 0.3%-0.4%. Can use CMC FVH9. To make sesame paste and other food, the dosage is 0.3%-0.4%. Can use CMC FH6.

In the market, there are many kinds of frozen food, such as steamed bun stuffed with juicy pork, dumplings, wontons, glue puddings, spring rolls and so on. Adding CMC during wrappers processing can, smooth. Its good water retention characters can prolong the shelf life.

After adding CMC in the frozen food can distribute other materials evenly. Excellent water and fresh-keeping. Nice and delicate taste.

For wrappers of frozen food, the dosage is 0.3%-0.4%. CMC in fillings is 0.6%-0.8%. Can choose CMC FH6 or CMC FVH6.

Applying, spraying and dipping CMC solution on the surface of an orange, peach, plum, apple, longan, litchi, and other fruit, as well as eggs, vegetables, fish and meat has functions of sterilization and destroying mildew. Objects that need to be kept freshness tend to rest state to achieve preservation. Refrigerating fruit after spraying CMC solutions on its surface will have better preservation effect.

To keep freshness, usually, use 0.4%-0.8% of the CMC aqueous solution to spray and dip. Can use model FM6 or FM9.

Applying CMC into jam, chili sauce, peanut butter, sesame paste, ketchup, and other condiment has the effect of enhancing consistency, water retention and stabilizing. It can improve the quality of the formerly mentioned products. Enhance the sensory indicators, such as color, aroma, taste, and shape.

CMC dosage in condiment is 0.4%-0.5%. Can use model FH9.

Biscuit, noodles, rolled noodles, bread and other products can adjust the gluten strength, improve flour quality. Easy to control water. Raise strength. Flour products are not easy to go broken. Can make bread peak height uniformly, increase the volume, reduce dregs.

CMC dosage in flour products is 0.3%-0.4%. Can use model FH6 or FVH6.

Applying CMC in beer can make the beer foams much more delicate and stable with soft, mellow fragrance and long finish.

The dosage of CMC in beer and rice wine is 0.2%-0.4%. Can select model FM6 or FM9.

Fortune Biotech is a professional sodium cmc supplierin the production field of carboxymethyl cellulose (CMC), with over 40 years' experience.



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