Food Additive In Liquid Beverages Sodium Carboxymethyl Cellulose Enhance Stability CMC
Sodium Carboxymethyl Cellulose
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 colours 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
THE FUNCTION OF CMC
1 Increasing viscosity, and enhance the stability
2 Water retention: CMC is a water binder, helps to increase shelf life of food.
3 Stabilize protein, emulsification
4 Not metabolized and does not provide calories, fat
THE CHARACTERISTICS OF FOOD GRADE CMC
1 Uniform molecular weight distribution.
2 High resistance to acid.
3 High resistance to salt.
4 High D.S, High transparency, low free fibers.
5 Low gel.
| Specification | |||||||||||
| Types Items |
FL100 | FL9 | FM9 | FH9 | FVH9-1 | FVH9-2 | FVH9-3 | FVH9-4 | FVH9-5 | FVH9 | |
| Viscosity, mPa.s (25℃, Brookfield 30rpm) |
1% | 200-500 | 500-1000 | 1000-2000 | 2000-3000 | 3000-4000 | 4000-5000 | ＞5000 | |||
| 2% | 5-400 | 5-400 | 400-2000 | ||||||||
| Appearance | White or slightly yellowish fibrous powder or particle | ||||||||||
| Degree of Substituion(D.S) | 1.0-1.2 | 0.9-1.0 | |||||||||
| Purity(%) | ≥99.5 | ||||||||||
| Loss on drying(w/%) | ≤8.0 | ||||||||||
| PH value | 6.0-8.5 | ||||||||||
| Sodium ethanolate(w/%) | ≤0.4 | ||||||||||
| Clorides(NACL w/%) | ≤0.5 | ||||||||||
| Sodium(w/%) | ≤12.4 | ||||||||||
| Pb(mg/kg) | ≤2.0 | ||||||||||
| As(mg/kg) | ≤2.0 | ||||||||||
| Total Plate Count(cfu/g) | ≤500 | ||||||||||
| Mould&Yeast(cfu/g) | ≤100 | ||||||||||
| E-coli(cfu/gr) | Negative | ||||||||||
| Salmonella(cfu/g) | Negative | ||||||||||
| Staphylococcus aureus(cfu/g) | Negative | ||||||||||
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