Food Grade Carboxyl Methyl Cellulose White Powder 1%, 3000-4000 - Premium CMC for Food and Beverage Applications

CMC in yogurt can avoid the cohesion and subsiding of lactoprotein; the evenly separated lactoprotein can keep the stability of the food, and lengthen its quality guarantee period.

1. Product Features
High viscosity characteristics: At a concentration of 1%, the viscosity is in the range of 3000-4000, which can significantly increase the viscosity of food and beverage systems, give the product a thick texture, and enhance the taste experience.

Good water solubility: It can be quickly and evenly dissolved in water to form a transparent and stable colloidal solution, which is convenient for operation and mixing during food and beverage processing.

Strong stability: It has good tolerance to changes in temperature and pH value, and can still maintain its thickening and stability under different processing conditions and storage environments, extending the shelf life of the product.

Food grade safety: Strictly follow food grade production standards, undergo strict quality inspections, do not contain harmful substances, and can be safely used in the production of various types of food and beverages, meeting consumers' requirements for food safety.

2. Product advantages
Application advantages in food:
Baked food: Added to baked foods such as bread and cakes, it can effectively retain moisture, delay food aging and drying, make baked products softer and fresher, and extend the shelf life. At the same time, it helps to improve the processing performance of the dough and increase the volume and softness of the product.

Dairy products: In dairy products such as yogurt and cheese, it stabilizes the emulsion and prevents whey separation, improving the stability and taste of the product. It can also increase the viscosity of dairy products, giving them a delicate and smooth taste.

Meat products: Applied to meat products such as sausages and ham, it can enhance the water holding capacity of meat products, keep the meat fresh and juicy, and improve the texture and taste of the products. In addition, it helps to improve the formability and slicing of meat products.

Candy and jelly: As a gelling agent and thickener, it can make candy and jelly have good elasticity and toughness, prevent product deformation and collapse. At the same time, it controls the formation of crystals and improves the quality and taste of the product.

Advantages of application in beverages:
Fruit juice and fruit and vegetable juice beverages: Prevent the precipitation of pulp particles and dietary fiber in the juice, maintain the uniformity and stability of the beverage, and improve the appearance and taste of the product. It can also increase the viscosity of the beverage and make the taste richer.

Functional beverages: In functional beverages, as a stabilizer and thickener, it helps to disperse and stabilize the nutrients in the beverage, improve the stability and shelf life of the product. At the same time, it improves the taste and texture of the beverage.

Carbonated beverages: It can increase the viscosity of carbonated beverages, slow down the release rate of carbon dioxide, prolong the durability of the bubbles in the beverage, and enhance the taste and flavor when drinking.

3. Precautions for use

Dosage control: According to different food and beverage formulas and product requirements, the amount of carboxymethyl cellulose should be accurately controlled. Excessive use may cause the product to be too viscous, affecting the taste and processing performance; insufficient dosage may not achieve the expected thickening and stabilization effect.

Dissolution method: When dissolving carboxymethyl cellulose, the powder should be slowly added to the water and stirred continuously to ensure full dissolution.

Avoid adding too much powder at one time to avoid agglomeration and affect the dissolution effect. Appropriate heating can be used to promote dissolution, but attention should be paid to controlling the temperature to avoid high temperature from destroying its structure and performance.

Compatibility with other ingredients: During use, the compatibility of carboxymethyl cellulose with other food additives, nutrients, etc. should be considered. Certain metal ions, proteins, etc. may interact with carboxymethyl cellulose, affecting the stability and quality of the product. Therefore, necessary compatibility tests are required during formulation design.

Storage conditions: Store carboxymethyl cellulose in a cool, dry, well-ventilated environment, away from moisture, heat, and direct sunlight. Improper storage may cause the product to absorb moisture and agglomerate, affecting its solubility and performance. After opening, it should be sealed to prevent impurities and moisture from entering.

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