Multiple Applications and Value of Food Grade CMC

Food grade CMC (Sodium Carboxymethyl Cellulose) plays an important role in the food industry. As a safe and harmless thickener and stabilizer, food grade CMC is widely used in dairy products, noodle products, and seasonings, providing a strong guarantee for improving the quality and taste of food.

Application of Food Grade CMC in Dairy Products

Stability Studies in Acidic Beverages

In acidic dairy beverages, food grade CMC is widely used as a stabilizer. Acidic dairy beverages have a unique sweet and sour flavor, and there is a large market demand. However, during production, casein tends to aggregate and destabilize under acidic conditions. To maintain the stability of the beverage, polysaccharides are usually added as protectants, and food grade CMC is one of them. Its mechanism of action is as follows: at a pH value of 5.2, food grade CMC starts to adsorb to the surface of casein micelles, forming a protective layer. This electrostatic repulsion and steric hindrance effect can maintain the stability of casein micelles, effectively preventing sedimentation.

Studies show that in environments with lower pH values (such as 3.6 to 4.6), the required concentration of food grade CMC must be increased to ensure system stability. Additionally, in fruit-containing acidic dairy beverages, food grade CMC is also used as the main stabilizer. When used in combination with other stabilizers like guar gum, it can significantly enhance the stability of the beverage.

Thickening Effect in Stirred Yogurt

In the production of stirred yogurt, the denaturation and precipitation of milk proteins are important factors affecting product quality. Food grade CMC, with its multifunctional properties, becomes an ideal stabilizer. Research shows that when the food grade CMC addition exceeds 0.4%, the texture of the yogurt improves significantly and its stability increases. Low concentrations of food grade CMC show minimal thickening effects, while a moderate increase (such as 0.4% to 0.5%) can produce significant thickening effects, providing a better mouthfeel experience for consumers.

Application of Food Grade CMC in Noodle Products

Moisture Retention in Bread

During the production of bread, food grade CMC, with its excellent hydrophilicity and water retention properties, can effectively increase the water-holding capacity of gluten, thereby promoting the fermentation and baking of bread. Studies have shown that adding appropriate amounts of food grade CMC (such as 2% to 8%) can significantly improve the structure and flavor of bread and extend its shelf life. The best addition amount is 6%, at which the volume and quality of the bread are significantly enhanced.

Texture Improvement in Steamed Buns

In the production of wheat steamed buns, the addition of food grade CMC also shows excellent results. Studies have found that an appropriate amount of food grade CMC (0.06% to 0.08%) can effectively reduce the hardness and stickiness of steamed buns, improve mouthfeel, and enhance product quality. Although currently food grade CMC is still rarely used in steamed buns, its potential is enormous, providing a broad space for future market development.

Application of Food Grade CMC in Other Fields

Food grade CMC also performs well in other food processing fields. For example, in seasonings, food grade CMC not only has thickening, concentrating, and stabilizing properties, but also enhances salt and temperature resistance. Due to the thickening effect of food grade CMC, it can also be used to make jams, improve stability in corn beverages, and reduce sedimentation rates. CMC is also used in the production of ice cream and in the clarification of alcoholic beverages.