First, clarify the meaning of DS. This is the average number of carboxymethyl groups substituted per glucose unit in the CMC molecule (usually 0-1.5). The lower the DS, the less soluble it is in water and the more susceptible it is to precipitation by acid salts. The higher the DS, the greater its water solubility, acid and salt resistance, and better stability.
Next, select the DS based on your needs:
Solubility is fundamental. CMC for beverages requires a DS ≥ 0.6, and for instant cold water dissolution, choose 0.7-0.9.
For stability, acidic beverages (pH < 4.5, such as orange juice and cola) should choose 0.7-1.0, milk/protein beverages (such as lactic acid bacteria and soy milk) should choose 0.8-1.0, and electrolyte beverages should choose ≥ 0.9.
For functionality, for thickening (such as milk tea), choose 0.6-0.8, and for suspension (such as fruit juice).
DS reference for common beverages: carbonated beverages 0.8-1.0 (acid resistance to prevent instability), clarified fruit juice 0.7-0.9 (good solubility without affecting transparency), fruit juice containing pulp 0.8-1.0 (strong suspension to prevent sedimentation), lactic acid bacteria/milk beverages 0.8-1.0 (stabilize protein to prevent caking), electrolyte beverages ≥0.9 (salt resistance to ensure uniformity).
