CMC in Food Industry

Food Grade CMC refers to a type of food additive known as sodium carboxymethyl cellulose, which is derived from cellulose, a naturally occurring substance found in plant cell walls.

CMC is a white or light yellow powder that is odorless, tasteless, and non-toxic. It is commonly used as a thickener, emulsifier, and stabilizer in a wide range of food products, including ice cream, baked goods, dairy products, sauces, and dressings.

Food Grade CMC is considered safe for consumption by regulatory agencies such as the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It is used in many food products to improve their texture, appearance, and stability, as well as to help them resist degradation over time. Food Grade CMC can also help reduce fat content in some foods by providing a creamy texture without the need for additional fats or oils.

Types of Food Grade CMC

CMC FG1000KimaCell® CMC FG1000 sodium carboxymethyl cellulose is a kind of high polymer fiber ether prepared by chemical modification of natural cellulose.

CMC FG2000KimaCell® CMC FG2000 sodium carboxymethyl cellulose is recognized as a safe food additive.

CMC FG3000KimaCell® CMC FG3000 sodium carboxymethyl cellulose is a carboxymethyl derivative of cellulose.

CMC FG4000KimaCell® CMC FG4000 sodium carboxymethyl cellulose is a kind of macromolecular derivative with ether structure made of plant cellulose through carboxymethylation.

CMC FG5000KimaCell® CMC FG5000 sodium carboxymethyl cellulose is a linear polysaccharide, a cellulose derivative whose hydroxyl group is partially replaced by - CH2COOH group.

CMC FG6000KimaCell® CMC FG6000 sodium carboxymethyl cellulose is the most important ionic cellulose adhesive.

CMC FG7000KimaCell® CMC FG7000 sodium carboxymethyl cellulose is an anionic polymer derived from cellulose.

How To Use Food Grade CMC

Food Grade CMC can be used in a variety of food products as a thickener, emulsifier, and stabilizer. Here are some specific examples of how to use CMC in the food:

1.Baked Goods: CMC can be added to baked goods, such as cakes and cookies, to improve their texture and reduce breakage. To use CMC in baked goods, mix it with the dry ingredients before adding the wet ingredients. The recommended amount of CMC for baked goods is typically 0.1% to 0.5% of the total weight of the flour.

2.Dairy Products: CMC can be used in dairy products, such as yogurt and ice cream, to improve their texture and prevent separation. To use CMC in dairy products, dissolve it in a small amount of water and then mix it into the product during the processing stage. The recommended amount of CMC for dairy products is typically 0.05% to 0.5% of the total weight of the product.

3.Sauces and Dressings: CMC can be added to sauces and dressings, such as ketchup and mayonnaise, to improve their texture and stability. To use CMC in sauces and dressings, mix it with a small amount of water to create a slurry, and then add the slurry to the product while stirring. The recommended amount of CMC for sauces and dressings is typically 0.1% to 0.5% of the total weight of the product.

4.Meat Products: CMC can be added to meat products, such as sausages and hamburgers, to improve their texture and reduce fat content. To use CMC in meat products, mix it with the ground meat before forming it into the desired shape. The recommended amount of CMC for meat products is typically 0.5% to 1% of the total weight of the meat.

Food Grade CMC is a cost-effective food additive that provides several benefits to food manufacturers and consumers alike.

Thickening:

CMC can increase the viscosity of food products, making them thicker and more stable. This is particularly useful in products like sauces, soups, and dressings, where a thicker consistency is desired.

Emulsifying:

CMC can help mix oil and water-based ingredients together, creating a stable emulsion. This is useful in products like salad dressings and mayonnaise.