Description
CMC in Food Industry
CMC is widely used in frozen desserts, protein food, beverages,
icings, dressings, instant noodles, etc.
Properties
1. Thickening: CMC can produce high viscosity at low concentration.
It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf
life of food.
3. Suspending aid: CMC acts as emulsifier and suspension
stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried
food, eg. instant noodle, and prevent absorption of excessive
vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and
commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric
value and can not be metabolized.
Characteristics
A. Finely distributed molecular weight.
B. High resistance to acid.
C. High resistance to salt.
D. High transparency, low free fibers.
E. Low gel.
Examples of application
Ice cream:
1. CMC can mix freely with milk, sugar, emulsifier and other
ingredients.
2. It helps body formation of the ice cream.
3. It helps control ice crystal size and improves mouthfeel.
4. It brings glossy surface to the ice cream.
Dairy products:
1. CMC stabilizes yoghurt and prevents
sedimentation.
2. It increases shelf life.
3. It improves mouthfeel.
