“LinGuang” Sodium CMC For Food
“LinGuang” Sodium Carboxymethyl Cellulose in food products have good effects in food production in terms of thickening,Water- retention, dispersion stability, film-forming and chemical stability.
- High viscosity can also be obtained at low concentration, which can control the viscosity of food processing, and at the same time give food a delicate and smooth taste;
- Can effectively reduce the syneresis of food and prolong the shelf life of food;
- Can well control the crystallization of frozen food size, prevent oil-water stratification, and maintain the stability of food quality;
- Form a film in fried food to prevent excessive oil absorption;
- In acidic systems, acid-resistant CMC has good suspension stability, which can effectively improve the emulsion stability and protein resistance.
Sodium CMC in Different Food Processing
The Role in Ice Cream
- Increase the viscosity of the mixture and prevent the fat from floating;
- Improve the uniformity of the system and reduce the formation of large ice crystals;
- Enhance the melting resistance of ice cream, giving it a delicate and lubricating taste;
- Reduce the use of solid raw materials and reduce production costs.
The Role in Yogurt Products
- Increase the viscosity of yogurt, improve texture, state, taste, and stabilize the system;
- Prevent whey precipitation during the shelf life and improve the structure of yogurt;
- Strong anti-sedimentation effect, good thermal stability and acid resistance.
The Role in Bread and Pastry
- Improve the internal organization, enhance the processing machinery and water absorption of the dough;
- Make the baked bread and pastry honeycomb uniform, increase in volume and brighten the surface;
- Prevent aging and retrogradation of gelatinized starch and prolong the freshness period;
- Adjust flour gluten to prevent bread and pastry from drying out and maintain appearance shape.
The Role in Other Food Processing
- Ultra-high viscosity can replace guar gum and reduce production cost;
- Used as a film-forming matrix to make edible packaging film to reduce environmental pollution;
- Added to jam, butter and peanut butter to improve spreadability;
- It is a better beer foam stabilizer and CO²-retention agent in low-calorie carbonated drinks;
- It is a better antiseptic coating agent for vegetables and fruits.
Sodium Carboxymethyl Cellulose for Food Technical Specification
|
Spec. Indexes |
FL6 |
FM6 |
FH6 |
FVH6-1 |
FVH6-2 |
FVH6-3 |
FVH6-4 |
FVH6-5 |
FVH6 |
|
|
Solu.Visosity (mPa.s) |
1% |
|
|
200-500 |
500-1000 |
1000-2000 |
2000-3000 |
3000-4000 |
4000-5000 |
≥5000 |
|
2% |
5-400 |
400-2000 |
|
|
|
|
|
|
|
|
|
Appearance |
White or yellowish fibrous powder or granular |
|||||||||
|
Purity |
≥99.5 |
|||||||||
|
Degree of Substitution |
0.70-0.90 |
|||||||||
|
PH Value (10g/ml) |
6.5-8.5 |
|||||||||
|
loss on Drying W% |
≤8.0 |
|||||||||
|
Sodium glycollate W% |
≤0.4 |
|||||||||
|
Chlorides (NaCl) W% |
≤0.5 |
|||||||||
|
Sodium W% |
≤12.4 |
|||||||||
|
As (mg/kg) |
≤2.0 |
|||||||||
|
Pb (mg/kg) |
≤2.0 |
|||||||||
|
Total Plate Count (cfu/g) |
≤500 |
|||||||||
|
Mould & Yeasts (cfu/g) |
≤100 |
|||||||||
|
E.coli (cfu/g) |
None |
|||||||||
|
Salmonella (cfu/g) |
None |
|||||||||
|
Staphyloccoccus Aureus (cfu/g) |
None |
|||||||||
|
Spec. Indexes |
FL100 |
FL9 |
FM9 |
FH9 |
FVH9-1 |
FVH9-2 |
FVH9-3 |
FVH9-4 |
FVH9-5 |
FVH9 |
|
|
Solu.Visosity (mPa.s) |
1% |
|
|
|
200-500 |
500-1000 |
1000-2000 |
2000-3000 |
3000-4000 |
4000-5000 |
≥5000 |
|
2% |
5-400 |
5-400 |
400-2000 |
|
|
|
|
|
|
|
|
|
Appearance |
White or yellowish fibrous powder or granular |
||||||||||
|
Purity |
≥99.5 |
||||||||||
|
Degree of Substitution |
1.00-1.20 |
0.9-1.00 |
|||||||||
|
PH Value (10g/ml) |
6.5-8.5 |
||||||||||
|
loss on Drying W% |
≤8.0 |
||||||||||
|
Sodium glycollate W% |
≤0.4 |
||||||||||
|
Chlorides (NaCl) W% |
≤0.5 |
||||||||||
|
Sodium W% |
≤12.4 |
||||||||||
|
As (mg/kg) |
≤2.0 |
||||||||||
|
Pb (mg/kg) |
≤2.0 |
||||||||||
|
Total Plate Count (cfu/g) |
≤500 |
||||||||||
|
Mould & Yeasts (cfu/g) |
≤100 |
||||||||||
|
E.coli (cfu/g) |
None |
||||||||||
|
Salmonella (cfu/g) |
None |
||||||||||
|
Staphyloccoccus Aureus (cfu/g) |
None |
||||||||||
