CMC is widely use in the food industry because it is tasteless. Thickening, emulsifying, suspending and protecting colloid, and has no physiological toxicity to human body. In recent years, due to the development of various functional drinks, especially the advent of health care and unique flavor yogurt. Food-grade CMC has been more widely use.
CMC has the characteristics of thickening, bonding, strong dispersion and water retention. And its aqueous solution is a kind of network structure of colloid, bonding force is very strong, therefore. Add in instant noodles billet, can shorten the kneading and mixing time, convenient operation, easy to shape. Increase the toughness and strength of noodles, reduce the head, which can improve the quality rate of noodles. The aqueous solution of is different from the general natural colloid. The addition can make the internal tissue of the noodles uniform and stable. And the surface is smooth, after 80C blisters for 3~5min, the noodles are soft, and the taste is smooth and strong, after 100C blisters for 5min, it will not paste, the taste is still the same.
CMC in soy milk, ice cream, ice cream, jelly, beverage, canned, vinegar, soy sauce, vegetable oil, fruit juice, meat juice use. CMC especially for animal oil, vegetable oil, protein and water solution emulsification performance is very excellent. Can make its stable performance uniform emulsion, its application scope will be more broad. CMC as a flocculant, chelator, emulsifier, emulsifier, thickening agent, water retention agent. Slurry and film forming materials, is also widely use in electronics, pesticide, leather, plastic, printing. Ceramics and daily chemical industry and other fields, its very broad market prospect, great development potential.