CMC application in the food industry
FAO and WHO has approved the pure CMC for food, it is the result of very strict biology, toxicology research and testing before approval, the international standard for safe intake (ADI) is 25mg / (kg • d) , i.e., per about 1.5 g / d. There have been reports that some people test intake reached 10 kg also failed to toxicity. CMC in food applications is not only good emulsifying stabilizer, thickener, and has excellent freeze thaw stability, and can improve the flavor of the product, to extend the storage time. The amount of the soy milk, ice cream, ice cream, jelly, beverages, canned about 1% to 1.5%. CMC can be used with vinegar, soy sauce, vegetable oil, fruit juice, gravy, vegetable juice to form a stable emulsion dispersion properties in an amount of 0.2% to 0.5%. Especially dynamic, vegetable oil, with an aqueous solution of the protein is extremely excellent emulsifying properties, capable to form stable homogeneous emulsion. Its safety and reliability, therefore, the amount subject to national food hygiene standards ADI restrictions. CMC continues to be developed in the food industry in recent years, application of sodium carboxymethyl cellulose has also been carried out in the wine production.