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YIXING TONGDA CHEMICAL CO., LTD. Specialty is engaged in the research and development and production of chemicals.
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Sodium Carboxymethylcellulose CMC Thickening Agent Thickening Powder For Drinks

Province/State: Jiangsu
Country/Region: China
Tel: 86-510-87556363
Contact Person:
Mr Jimmy Wang

Sodium Carboxymethylcellulose CMC Thickening Agent Thickening Powder For Drinks

Brand Name : YUANYUAN
Model Number : FH9
Certification : ISO9000 , HALA
Place of Origin : China(Mainland)
MOQ : 500KG
Price : Negotiation
Supply Ability : 1000MT per month
Delivery Time : One week after order
Packaging Details : 25kg net paper bag
CAS No. : 9004-32-4
Other name : Thickening
Application : Vegetable protein beverage
Viscosity : 200-500mps
Appearance : White powder
Purity : 99.5%
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CMC Food Additive Thickening in the vegetable protein beverage


Carboxy Methyl Cellulose (CMC) is white or milky white powder. It is made from natural cotton fibers or wood pulp, through etherification, purification and drying
process to made anionic cellulose ether. It has the following features:

1. Better water adaptation

2. Environment friendly product

CMC is used in food as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream.CMC is used extensively in gluten free and reduced fat food products.

Application of emulsion stabilizer in vegetable protein beverage:

At present, our country's vegetable protein drink at a rate of 30% per year growth, industrial production technology is getting more and more mature. Product variety, such as soy milk, soy milk, cocoa Coconut Juice fruit juice milk and peanut milk and greatly enriches the beverage market, also put forward higher requirements on product development and organization of state aroma. In order to develop the plant protein beverage with the sense of coordination and organization, it is very important to make full use of the reasonable emulsifying stabilizer.

The compound emulsifying agent has many advantages, it has the function of synergistic effect, and has the function of improving the flavor and the taste and improving the quality. In the form of a variety of complex, there are similar products, there are similar to a class of phase mixture, also have different functions. Such as milk beverage production, in order to ensure that the products of emulsion stability, outstanding flavor and have a stable state, to prevent the layered settlement protein particles, using the two factor four level orthogonal experiment, determine the peanut milk beverage compound emulsion stabilizer ratio: monoglyceride 0.1%, 0.1% sucrose ester, CMC0.15%, xanthan gum 0.1%. By using this formula, the emulsion stability of peanut milk can be maintained, and the taste of peanut milk can be enhanced. And as the chocolate lactic acid milk beverage, composite stabilizer amount ratio is: CMC (Fh9) 0.26%, monoglyceride 0.12%, gelatin 0.05%, carrageenan 0.01%, according to the mass ratio of 26: 12: 5: 1, the emulsion stabilizer can change the cocoa powder and vegetable protein particle settling velocity, and has better suspension effect. To improve the quality of products and prolong the shelf life.




1% SolutionViscosity


Degree of Substitution ≥0.90
Purity % ≥99.5
Loss on Drying % ≤10
Heavy metal(Pb) % ≤0.002
Iron % ≤0.03
Arsenic %


Product Tags:

food thickening agent


carboxymethyl cellulose gum

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