Carboxymethyl cellulose,is CarboxyI group substitution of cellulose.According to its molecular weight and degree of substitution,t can be completely dissolved or non soluble.Carboxymethyl cellulose can form a high viscosity colloid、solution、 have adhesion、thickening、 flow, emulsification,dispersion, shape, water holding, protective colloid, film forming, acid resistance, suspension turbidity, etc. And physiological harmless, so in food,medicine, daily chemical, petroleum, paper, textile, construction and other fields of production, has been widely used.
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Food |
Detergent |
Pharma |
Tooth paster |
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Ceramic |
Wdlding |
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Dyeing |
Paper-making |
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Oilling |
Battery |
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Other applacation |
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Food grade CMC because it contains a thickening, emulsifying, solid and stable performance, can be used to replace gelatin, agar and alginate, it can reduce production cost, enhance the quality of food, improve the taste and freshness, prolong the shelf life, and in the food industry is a basic food aditive,CMC is widely used in frozen food, canned food, candy, biscuits, instant noodles, carnivorous, snacks, ice cream, and all kinds of drinks, milk, wine.
Dynacel® CMC Productline
|
Product (Dynacel®) |
Viscosity (Method) |
Degree of Substitution |
Purity (dry basis) |
Particle size |
Total plate count | Application |
| 8H1RF | 500-1500 cps (Brookfield Lvt, 1%, 25°C, Spindle 3,30rpm) | Min.0.80 | Min.99.5% | Min.99.0% pass through 80 mesh (180 micron) | <1000cfu/g | Food |
| 8H2RF | 1500-2500 cps (Brookfield Lvt, 1%, 25°C, Spindle 3,30rpm) | Min.0.80 | Min.99.5% | Min.99.0% pass through 80 mesh (180 micron) | <1000cfu/g | Food |
| 8H3RF | 2500-3500 cps (Brookfield Lvt, 1%, 25°C, Spindle 3,30rpm) | Min.0.80 | Min.99.5% | Min.99.0% pass through 80 mesh (180 micron) | <1000cfu/g | Food |
| 8H4RF | 3500-4500 cps (Brookfield Lvt, 1%, 25°C, Spindle 4,30rpm) | Min.0.80 | Min.99.5% | Min.99.0% pass through 80 mesh (180 micron) | <1000cfu/g | Food |
| 8H5RF | 4500-5500 cps (Brookfield Lvt, 1%, 25°C, Spindle 4,30rpm) | Min.0.80 | Min.99.5% | Min.99.0% pass through 80 mesh (180 micron) | <1000cfu/g | Food |
| 8H6RF | 5500-6500 cps (Brookfield Lvt, 1%, 25°C, Spindle 4,30rpm) | Min.0.80 | Min.99.5% | Min.99.0% pass through 80 mesh (180 micron) | <1000cfu/g | Food |
Lactic acid drinks: add ackd resistant CMC can sablile the solution, prevent precipitation, improve taste, improve qually and thermal sabilily
Milk: soy mik peanut milk, almond milk and so on. Add fod grade CMC phenolic acid, emuisilying sabili product. Fat particles fomed at the same time,whitening, sweetening and removal of beany flavor.
Frozen food (Ice cream): frozen food in the addition of CMC, can reduce ice crystals, anti thaw, improve taste, whitening, incremental and so on.
Baking food: the addition of CMC to bread can make bread homogeneous (e.g, honeycomb ike structure), increment, reduce debris shedding, prevent cllapse and keep fesh and moisture
Instant noodles 1 varieties: In the instant noles 1 add a varialy of CMC can enhance the self wlled, keep the lengh, improve the taste, can save the province oil so as to reduce the cost.
Biscuits, Griddle Cake: Cookies, cakes and biscuits and Gnidle Cake in Griddle Cake production, adding CMC in wheat flour flour can adjust the easticil, improve the structure, form a btter appearance, prevent fragmentation, make cake surface smooth and bright, enhance the sense of crisp, taste and lexture.
cakes: Used in cakes, or mixed CMC spraying CMC solution can help the other in the cake on the surface of the crust and flini in, keep moisture to stay soft and proiong the she ie, maintain a good appearance. And prolong the she Hfe and to make the ple fing soft and delious.
Sauce: CMC for sauces such as peanut btter sesame pasfe, almond paste and mixed pomidge. and so on. As the basic material in sauces, CMC in cold water and bllini water has a good solblity and good taste of.CMC starch has bette sabliy.
A variety of condiments: CMC has good acid resistance and salt resistance, and good thickening and stabilily suitable for CMC in oyster sauce, soy sauce, jam, chi sauce,peanut sauce and sesamea paste as a thickener and sabizer. And improve the strucure, color, smell and taste effect.
