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