Publish Time: 2021-10-04 Origin: Site
Food Grade CMC,as a high viscosity clarified solution hydrocolloid,can be used in various foods include beverage,bakery,dairy,seasonings,etc with properties of thickening, emulsifier,texture/body-building,stabilizer,etc.,The excellent performance of CMC in food can improve mouthfeel,extend shelf life, improve texture.
In beverages,CMC adds pleasant,clean mouthfeel,in addition,the anionic nature of CMC allows it to interact with the positive charges found on protein in acidic conditions,thus making it an excellent stabilizer for low PH dairy beverages.CMC is also used in ice cream to control melt down,add texture and protect against heat shock.
CMC are efficient thickeners and have great ability to control and hold water,specially beneficial for bakery and other applications to extend shelf life.
Application | Functionality |
Beverage Products | |
Juices | Stabilization,mouthfeel |
Syrups/concentrated juice | Stabilization,mouthfeel |
Soft drinks | Stabilization,mouthfeel and control of oil ring formation |
Punch | Stabilization,mouthfeel |
Jams,sugar free | Thickening,control of syneresis |
Pie fillings | Thickening,control of syneresis |
Dairy products | |
Puddings | Control of syneresis,starch substitute |
Chocolate milk | Stabilization,improved hot mouthfeel |
Acidified milk drink | Protein stabilization,mouthfeel |
Salty diluted yogurt drink | Protein stabilization,mouthfeel |
Butter milk | Protein stabilization,mouthfeel |
Spreadable cheese | Protein stabilization,mouthfeel |
Frozen desserts | |
Ice cream | Mouthfeel,control of ice-crystal formation |
Ice milk | Mouthfeel,control of ice-crystal formation |
Soft serve | Mouthfeel,control of ice-crystal formation |
Sherbet | Mouthfeel,control of ice-crystal formation |
Water ice | Mouthfeel,control of ice-crystal formation |
Confectionery and snack | ||
Marzipan | Water binding,improved elasticity | |
Extruded snacks | Extrusion aid,improved breaking strength,reduced oil uptake | |
Bakery products | ||
Breads | Improved water retention,increased volume and delayed staling | |
Dry/soft tortillas/taco flour | Dry strength,improved elasticity | |
Pita bread,pizza | Improved water retention,volume and crumb structure | |
Instant fried noodles | Improved strength,reduced fat and increased shelf life | |
Cakes | Increased volume,water retention and improved distribution of fruits and nuts | |
Muffins | Reduced fat,improved distribution of fruits and nuts | |
Meringues | Crispness,stabilization | |
Icings | Control of sugar crystals | |
Chocolate topping | Thickening,stabilization | |
Marshmallow topping | Thickening,stabilization | |
Meat and Fish products | ||
Emulsified meat and fish | Water binding,improved peelability of casing,control of syneresis | |
Frozen fish | Water binding,reduced thawing loss | |
Meat casings | Releasing agent when peeling off casing | |
Dressings and sauces | ||
Ketchup | Thickening,reduced syneresis | |
Barbecue tomato sauce | Thickening,reduced syneresis | |
Salad dressing | Thickening,stabilization,reduced syneresis | |
Mayonnaise | Texture control,reduced syneresis,cost-savings | |
Pickle relish | Drain weight control | |
Cheese sauce | Thickening,reduced syneresis | |
Dry mixes and vending mixes | ||
Fruit flavored drinks | Mouthfeel,instant and cold soluble | |
Chocolate drinks | Mouthfeel,instant and cold soluble | |
Cake mixes | Increased volume,water retention and improved distribution of fruits and nuts | |
Instant hot cereals | Instant hydration | |
Instant spice mixes/dips | Thickening,stabilization and adhesion | |
Pet foods | ||
Dry petfood | Instant thickening of gravy,retarded softening of pellets | |
Soft,semi-moist petfood | Improved extrusion and appearance,increased water retention | |
Canned petfood | Thickening of gravy,stabilization of fat |