Carboxymethyl Cellulose Art Dept

    In cold foods such as popsicles and ice cream, the use of CMC can control the formation of ice crystals, increase expansion rate, maintain uniform and consistent tissue, prevent melting, have a delicate and smooth taste, and whiten color. In dairy products, whether it is flavored milk, fruit milk, or yogurt, it can react with proteins within the isoelectric point range of pH 4.6 to form complex structures, which are beneficial for emulsion stability and improve protein impedance.
   In food and beverage products, manufacturers usually combine various stabilizers such as xanthan gum, guar gum, carrageenan, dextrin, etc. with emulsifiers such as monoglycerides and sucrose fatty acid esters to complement each other's advantages, exert synergistic effects, and reduce production costs.

   The viscosity of CMC is reversible at different temperatures. When the temperature rises, the viscosity of the solution decreases, and vice versa. When shear force exists, the viscosity of CMC decreases, and as the shear force increases, the viscosity decreases. These properties enable CMC to reduce the load of equipment and improve the homogenization efficiency during stirring, homogenization, and pipeline transportation, which is unmatched by other stabilizers.