CMC Food Grade

Used as additive in food field, 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.

Our 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; our CMC can be used together with other stabilizers and emulsifiers to complement each other, strengthen each other’s effect and reduce the cost.
1.Application in alcoholic products:
Give mellow taste and strong fragrance and linger the residual taste
As a foam stabilizer for beer production to enrich and endure foam and to improve taste
2.Application in liquid beverages: 
Applied to fruit teas, fruit drinks and vegetable juice to suspend fruit pulp, all kinds of solids or other objects in containers, bring them plump and uniform form and bright colors and to improve their taste
Applied to neutral flavored milk drinks such as cocoa milk to increase the viscosity of cocoa milk and prevent sediment of cocoa powder
Stabilize beverages and lengthen the freshness lifetime of beverages
3.Application in jelly, milk jelly and jam:
Give appropriate thixotropy
Play an important role in cementitious system
4.Application in instant noodle: 
Prevent syneresis and increase puffing ratio
Easy to control moisture, reduce water supply quantity and to decrease oil content
Bring uniform products and improve structures
Give bright-colored and smooth surface
5.Applications in bread and cake:
*Improve the inner structure and strengthen the processing mechanical property and water absorption of dough
*Help the honeycomb of bread to distribute even, enlarge the size and make the surface bright
*Prevent paste starch from seasoning and retrograding and extend the shelf life
*Adjust the elasticity of the flour, prevent the bread or cake from shriveling and keep the shape
6.Application in quick-frozen cooked wheaten food and dessert:
Continuously keep the original state after products are frozen for many times
Lengthen the freshness lifetime
7.Application in biscuit and pancakes:
Improve the flour quality and texture and adjust gluten degree of flour
Prevent moisture evaporating and aging and bring light and crisp biscuit and pancakes
8.Applications in ice cream:
*Enhance the viscosity of mixed solution and prevent grease from floating up
* Improve the uniformity of the system and reduce the generation of big crystal
* Strengthen the anti-melt ability of ice cream and make it taste delicate and smooth
*Reduce the use of solid materials and lower the cost
9.Application in edible composite film:
As a basic film forming material to give composite film good mechanical strength, transparency, heat sealability, printability, gas barrier property and water resistance and to satisfy the requirements on different food packages.
Lengthen the freshness lifetime of fruit and vegetable
10.Application in brown sour milk beverages: 
Decrease product centrifugal sedimentation rate
Drop off the segregation phenomenon of whey
Keep the system stable and lengthen the shelf life
11.Applications in yogurt products:
*Enhance the thickness and improve the quality, status, taste and stabilize the system.
* Prevent the milk serum from separating and improve the structure of yogurt.
*Powerful in anti-sediment, good thermal stability and acid resistance
12.Application in condiments:
Regulate viscosity, increase solid content, soften texture and give dedicate and smooth taste
Play a role in stable emulsification, improve quality and texture, maximize the effectiveness for the color, smell and taste of condiments and lengthen the shelf life
13.Special products:
*The ultra high viscosity products: food industrial fields such as meat preservation where there should be ultra-high requirements on viscosity
*High transparent and non-fiber product: the product has low DS£¨≤0.90), is transparent and clear in the water solution and almost has no free fiber. Not only can it keep flavor as the low DS product does, but also it has the stability and the high transparent appearance of the high DS product.
Granular products: to improve manufacturing conditions, reduce dust and to accelerate dissolution velocity


1%, 25oC ,cps
Degree of Substitution Purity Ph Moisture Application Recommendation
20LF 25-50 0.7-1.0 ≥99.5% 6.5-8.5 ≤ 8.0% Juice
50LF 50-100 0.7-1.0 ≥99.5% 6.5-8.5 ≤ 8.0% Juice,Soft Drinking etc
500MF 100-500 0.7-1.0 ≥99.5% 6.5-8.5 ≤ 8.0% Soft Drinking
1000HF 500-2000 0.7-1.0 ≥99.5% 6.5-8.5 ≤ 8.0% Juice,Yogurt etc
500HF 300-800 0.7-0.95 ≥99.5% 6.5-8.5 ≤ 8.0% Ice Cream,  Juice etc
1000HF 800-1500 0.7-0.95 ≥99.5% 6.5-8.5 ≤ 8.0% Juice, Yogurt, Instant Noodle etc
2000HF 1500-2500 0.7-0.95 ≥99.5% 6.5-8.5 ≤ 8.0% Bakery£¬Soft Drinking etc
3000HF 2500-3500 0.7-0.95 ≥99.5% 6.5-8.5 ≤ 8.0% Bakery etc
4000HF 3500-4500 0.7-0.95 ≥99.5% 6.5-8.5 ≤ 8.0% Bakery, Meat etc
5000HF 4500-5500 0.7-0.95 ≥99.5% 6.5-8.5 ≤ 8.0% Bakery, Meat etc
6000HF 5500-7000(ASTM) 0.7-0.9 ≥99.5% 6.5-8.5 ≤ 8.0% Bakery, Meat etc
8000HF 7000-9000(ASTM) 0.7-0.9 ≥99.5% 6.5-8.5 ≤ 8.0% Bakery, Meat etc
FH9 300-500 Min.0.9 ≥99.5% 6.5-8.5 6.5-8.5 Juice, Yogurt , Milk drinking etc
FVH9 500-2000 Min.0.9 ≥99.5% 6.5-8.5 ≤10.0% Juice, Yogurt , Milk drinking etc
FH6 800-1200 (NDJ-79, 2%) 0.7-0.85 ≥99.5% 6.5-8.5 ≤ 10.0% Ice Cream
FVH6 1800-2200 (NDJ-79, 2%) 0.7-0.85 ≥99.5% 6.5-8.5 ≤10.0% Bakery, Meat, Ice Cream