carboxymethyl cellulose

Functional characteristics and applicationsCMC is not only a good emulsifying stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve the flavor of products and extend storage time.In 1974, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) approved the use of pure CMC in food after rigorous biological and toxicological research and testing. The international standard safe intake (ADI) is 25mg/kg body weight/day.Thickening and emulsifying stabilityConsuming CMC can have an emulsifying and stabilizing effect on beverages containing oil and protein. This is because CMC dissolves in water and becomes a transparent and stable colloid. Protein particles become particles with the same charge under the protection of the colloid film, which can keep the protein particles in a stable state. It also has a certain emulsifying effect, so it can also reduce the surface tension betwee...