Food use CMC

CMC is used in food under the E number E466 or E469 (when it is enzymatically hydrolyzed), as a viscosity modifier or thickener, and to stabilize emulsions in various products, including ice cream.CMC is also used extensively in gluten-free and reduced-fat food products.

Marshmallows: CMC not only prevents dehydration and shrinkage of the product but also contributes to a more airy structure. When combined with gelatin, it can significantly increase the viscosity of the gelatin. A high molecular weight CMC (DS around 1.0) should be selected.

Ice cream: CMC has a lower viscosity at higher temperatures, and the viscosity increases upon cooling, which is conducive to the improvement of the expansion rate of the product and facilitates operation. It is advisable to use CMC with a viscosity of 250~260 mPa·s (DS around 0.6), and the reference dosage should be less than 0.4%.

Fruit juice beverages, soups, sauces, and instant soluble drinks: Due to CMC's good rheological properties (pseudoplasticity), it delivers a refreshing taste, and its excellent suspension stability ensures uniform flavor and texture throughout the product. For acidic fruit juices, a CMC with good uniformity in degree of substitution is required. If it is further blended with a certain proportion of other water-soluble gums (such as xanthan gum), the effect can be even better. A high viscosity CMC (DS0.6~0.8) should be selected.

Instant noodles: The addition of 0.1% CMC helps to control moisture content, reduce oil absorption, and can also enhance the glossiness of the noodles.

Dehydrated vegetables, tofu skin, and dried tofu sticks, and other dehydrated foods: They rehydrate well and easily, and have a good appearance. It is advisable to use high viscosity CMC (with a degree of substitution around 0.6).

Noodles, bread, and frozen foods: CMC can prevent starch retrogradation and dehydration, and control the viscosity of pastes. The effect is further improved when used in combination with konjac flour, xanthan gum, certain emulsifiers, and phosphates. A medium viscosity CMC (DS0.5 to 0.8) should be selected.

Orange juice, pulpy orange, coconut juice, and fruit tea: Because it provides excellent suspension and support, it is even better when combined with xanthan gum or agar. A medium viscosity CMC (DS around 0.6) should be selected.

Soy sauce: The addition of salt-tolerant CMC to adjust its viscosity can make the soy sauce have a delicate and smooth taste. Vegetarian Burgers:CMC is used to enhance the texture, stability, and shelf life of vegetarian burgers, making them more palatable and easier to handle during cooking and consumption.