High Quality Food Grade Sodium CMC
|FOB Price:||US $2,300-2,500 / Ton|
|Min. Order:||16 Tons|
|Min. Order||FOB Price|
|16 Tons||US $2,300-2,500/ Ton|
|Production Capacity:||20000 Tons/Year|
|Transport Package:||25kg/Kraft Bag|
|Payment Terms:||L/C, T/T, D/P, Western Union|
- Model NO.: FVH9A
- Packaging Material: Paper
- Shelf Life: >12 Months
- Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods, Ice Cream
- Quality Standard: GB1886.232-2016
- Specification: purity 99.5%
- HS Code: 39123100
- Certification: BRC, ISO
- Storage Method: Normal
- Main Active Ingredient: Carboxymethylcellulose Sodium
- Item: Sodium CMC
- Trademark: Fortun Biotech
- Origin: China
Sodium carboxymethyl cellulose has the capability of high water absorption and retention, mainly used as food additives, like frozen desserts, protein food, beverages, icings, dressings, instant noodles, etc. Sodium carboxy methyl cellulose can produce high viscosity at low concentration, acting as binder, emulsifier and stabilizer to control ice crystal in icings and produce a film on the surface of fried food, eg. instant noodle. Sodium carboxy methyl cellulose will help increase the shelf life of food.
|1% Aqueous solution |
Brookfield viscosity (cps)
|2% Aqueous solution |
(10g/L aqueous solution)
|Degree of substitution (D.S.)||0.75-0.90|
|Chloride (As Cl-, %)||≤0.5|
|Sodium glycolate (%)||≤0.4|
|Loss on drying (%)||≤8.0|
Food Grade CMC for milk bevery and seasoning: It can make the beverage thick and improve its taste.
Food Grade CMC for ice creams: It can prevents the crystallization of ice and water-retention, so that ice creams taste particularly smooth, non-sticky, greasy, heavy greasy or underirable otherwise when served. Moreover, it has high puffing rate and good properties of temperature and melting resistance.
Food Grade CMC for instant noodles and pastry: It can make instant noodles good toughness, good taste, complete forming, low turbidity water and reduce the oil content.
Food Grade CMC for gluten-free bakery: After adding carboxymethyl cellulose, the quality of gluten-free bread is significantly improved. The specific volume, color, hardness, elasticity of bread after adding sodium carboxymethyl cellulose are all improved, and it is more easily acceptable in the senses. But the water loss rate is slightly reduced.
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