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Functionality of CMC in Food & Beverage

Views:1     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