CMC has good tickening property, water retention, dispersion stability, filming and chemical stability; CMC has high viscosity even in low concentration, and makes the food tatse delicate and smooth; CMC can reduce the syneresis of food and extend the shelf life.
CMC is widely used in modern food industry, such as frozen food, solid drink, fruit juice, jam, lactic acid drinks, condiment, biscuit, instant noodles, bakery products, meet products, etc.
ITEM | STANDARD |
Viscosity(cps) 1%.25℃ Brookfield | 10-8500 |
Purity % | ≥99.5 |
Degree of Substitution | 0.2-1.5 |
Loss on drying,% | ≤10 |
PH 1% solution | 6.0-8.5 |
Total glycolate,% | ≤0.40 |
Total plate count | ≤1000cfu/g |
Coliform MPN/100g | ≤30 |
