CMC(Carboxymethylcellulose) is widely used in the food industry, in a variety of milk drinks, condiments, which will be role in thickening, stabilizing and improving the role of taste in ice cream, bread, cakes, instant noodles and other food paste, and play molding, to improve the taste, water retention, and enhance the role of toughness. And , FH9, FVH9 has good acid stability. Ultra-high-type products with good thickening.
When yogurt with CMC, Carboxymethyl Cellulose can be successfully resolved protein content(≥1%), solid-liquid separating the precipitated lactic acid beverages problem, and can have good taste milk yogurt. Milk yogurt with CMC made can remain stable in the range of PH3.8-4.2, and can withstand pasteurization and sterilization process instantaneous 135 ℃, stable and reliable product quality, can save more than six months at room temperature. Yogurt original nutrients and flavor intact.
Ice cream with CMC, to prevent ice crystal growth, so that when eating ice cream taste particularly smooth, no sticky, greasy, heavy oil and other bad taste. And puffing rate, temperature and good anti-melt.
Instant noodles with CMC, makes instant noodles good toughness, good taste, forming a complete, low turbidity soup, but it also can reduce the oil content (than the original fuel consumption reduced about 20%).