Sodium Carboxymethyl Cellulose CAS 9004-32-4 CMC

Eating CMC can emulsify and also stabilize beverages containing fat and healthy protein. This is because CMC becomes a clear stable colloid after being liquified in water, and the healthy protein fragments come to be bits with the very same fee under the protection of the colloidal membrane layer, which can make the protein bits in a secure state. It has a specific emulsifying impact, so it can lower the surface area tension between fat and water at the same time, so that fat can be completely emulsified.

CMC can boost the stability of the item, because when the pH value of the item differs the isoelectric point of the protein, salt carboxymethyl cellulose can develop a composite framework with the protein, which can enhance the stability of the product.

Using CMC in gelato can raise the growth degree of ice cream, boost the melting rate, offer a good condition and also taste, and also control the dimension and also growth of ice crystals throughout transportation and storage. The amount utilized is 0.5% of the total Proportioned addition.

This is due to the fact that CMC has excellent water retention as well as dispersibility, and organically integrates protein fragments, fat globules, and also water particles in the colloid to create an uniform as well as steady system.

This practical building of CMC is usually utilized in bread manufacturing, which can make the honeycomb attire, enhance the quantity, reduce dregs, and also have the effect of heat preservation and also freshness; noodles added with CMC have good water holding ability, cooking resistance, and also good taste.

This is identified by the molecular framework of CMC, which is a cellulose by-product and has a multitude of hydrophilic teams in the molecular chain: -OH group, -COONa group, so CMC has far better hydrophilicity than cellulose as well as water holding capability.

Thixotropic CMC means that the macromolecular chains have a specific amount of interactions as well as often tend to create a three-dimensional structure. After the three-dimensional framework is formed, the thickness of the solution enhances, and after the three-dimensional framework is damaged, the viscosity reduces. The thixotropy sensation is that the obvious viscosity modification depends upon time. Thixotropic CMC plays a vital role in the gelling system and also can be used to make jelly, jam and other foods.

CMC can be used in red wine production to make the taste extra mellow, rich as well as lengthy aftertaste; it can be made use of as a foam stabilizer in beer manufacturing to make the foam rich as well as lasting and also improve the preference.

CMC is a sort of polyelectrolyte, which may be involved in numerous reactions in wine to keep the equilibrium of the red wine body. At the same time, it also incorporates with the crystals that have formed, transforming the structure of the crystals, altering the conditions of the existence of crystals in wine, and causing rainfall. The gathering of points.