Functionality of CMC in Food & Beverage

Views: 14 Author: Site Editor Publish Time: 2021-10-04 Origin: Site

Food Grade CMC,as a high viscosity clarified solution hydrocolloid,can be used in various foods include beverage,bakery,dairy,seasonings,etc with properties of thickening, emulsifier,texture/body-building,stabilizer,etc.,The excellent performance of CMC in food can improve mouthfeel,extend shelf life, improve texture.

In beverages,CMC adds pleasant,clean mouthfeel,in addition,the anionic nature of CMC allows it to interact with the positive charges found on protein in acidic conditions,thus making it an excellent stabilizer for low PH dairy beverages.CMC is also used in ice cream to control melt down,add texture and protect against heat shock.

CMC are efficient thickeners and have great ability to control and hold water,specially beneficial for bakery and other applications to extend shelf life.

Application	Functionality
Beverage Products
Juices	Stabilization,mouthfeel
Syrups/concentrated juice	Stabilization,mouthfeel
Soft drinks	Stabilization,mouthfeel and control of oil ring formation
Punch	Stabilization,mouthfeel
Jams,sugar free	Thickening,control of syneresis
Pie fillings	Thickening,control of syneresis
Dairy products
Puddings	Control of syneresis,starch substitute
Chocolate milk	Stabilization,improved hot mouthfeel
Acidified milk drink	Protein stabilization,mouthfeel
Salty diluted yogurt drink	Protein stabilization,mouthfeel
Butter milk	Protein stabilization,mouthfeel
Spreadable cheese	Protein stabilization,mouthfeel
Frozen desserts
Ice cream	Mouthfeel,control of ice-crystal formation
Ice milk	Mouthfeel,control of ice-crystal formation
Soft serve	Mouthfeel,control of ice-crystal formation
Sherbet	Mouthfeel,control of ice-crystal formation
Water ice	Mouthfeel,control of ice-crystal formation

Confectionery and snack
Marzipan	Water binding,improved elasticity
Extruded snacks	Extrusion aid,improved breaking strength,reduced oil uptake
Bakery products
Breads	Improved water retention,increased volume and delayed staling
Dry/soft tortillas/taco flour	Dry strength,improved elasticity
Pita bread,pizza	Improved water retention,volume and crumb structure
Instant fried noodles	Improved strength,reduced fat and increased shelf life
Cakes	Increased volume,water retention and improved distribution of fruits and nuts
Muffins	Reduced fat,improved distribution of fruits and nuts
Meringues	Crispness,stabilization
Icings	Control of sugar crystals
Chocolate topping	Thickening,stabilization
Marshmallow topping	Thickening,stabilization
Meat and Fish products
Emulsified meat and fish	Water binding,improved peelability of casing,control of syneresis
Frozen fish	Water binding,reduced thawing loss
Meat casings	Releasing agent when peeling off casing
Dressings and sauces
Ketchup	Thickening,reduced syneresis
Barbecue tomato sauce	Thickening,reduced syneresis
Salad dressing	Thickening,stabilization,reduced syneresis
Mayonnaise	Texture control,reduced syneresis,cost-savings
Pickle relish	Drain weight control
Cheese sauce	Thickening,reduced syneresis
Dry mixes and vending mixes
Fruit flavored drinks	Mouthfeel,instant and cold soluble
Chocolate drinks	Mouthfeel,instant and cold soluble
Cake mixes	Increased volume,water retention and improved distribution of fruits and nuts
Instant hot cereals	Instant hydration
Instant spice mixes/dips	Thickening,stabilization and adhesion
Pet foods
Dry petfood	Instant thickening of gravy,retarded softening of pellets
Soft,semi-moist petfood	Improved extrusion and appearance,increased water retention
Canned petfood	Thickening of gravy,stabilization of fat