Sodium carboxymethyl cellulose (CMC) is modified by natural cellulose, and the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) have confirmed that CMC is a safe and healthy food additive after rigorous biological and toxicological studies.

Sodium carboxymethyl cellulose (CMC) is used as an additive in food, which has many functions such as stability, thickening, emulsification, film formation, taste improvement, preservation and preservation. Widely used in fruit juice, dairy products, solid drinks, bakery products, meat products and other food fields.

The application characteristics of sodium carboxymethyl cellulose (CMC) in food production:

1. Stability: in a water-based or emulsified system, the product can form a stable homogeneous system;

2. Thickening: The aqueous solution is a non-Newtonian fluid with good thickening, which is used to improve the taste and enhance the stability of the system;

3. Water retention: It has hydration effect, which can make water non-volatile in flour products and meat products, improve yield and enhance taste;

4. Film formation: the aqueous solution forms a tough transparent film on the surface of the object, which is used in the field of frying to reduce excessive oil absorption;

5. Metabolic inertia: does not participate in metabolism and provide heat, no physiological toxicity;

1, high acid resistance;

2, high salt tolerance;

3, high hydration;

4, good freeze-thaw stability;

5, the solution fluidity is good;