Sodium carboxymethyl cellulose (CMC) has many uses in the food industry, the most common of which include:
Thickener: used to increase the viscosity of liquid foods, such as beverages, sauces, soups, etc., to make them taste mellower.
Stabilizer: can prevent the separation of ingredients in food, such as preventing the stratification of fat and protein in milk beverages.
Emulsifier: helps to mix oil and water, such as making the oil evenly dispersed in salad dressing.
Humectant: retains moisture in food and improves the moisture retention and taste of food.
Improve food texture: for example, improve the texture and taste of dough in baked goods.
The amount of sodium carboxymethyl cellulose added to different foods varies:
In acidic milk beverages, the addition amount is generally 0.3% - 0.5%.
In juice-type beverages and tea beverages, it is usually 0.1% - 0.3%.
For jam, the addition amount is about 0.2% - 0.5%.
In ice cream, it is generally 0.1% - 0.3%.
It should be noted that the specific amount of addition should be adjusted according to the type of food, formula, production process and relevant regulatory requirements, and ensure compliance with food safety standards.
