Carboxymethyl cellulose food grade in the food industry as multi-functional additives and membrane forming agents, with excellent water retention ability, thickening ability, suspension ability and dispersion stability,etc
1) Thickening: High viscosity at low concentrations. It can control the viscosity in food processing and give food a sense of lubrication.
2) Water retention: reduce the dehydration contraction of food, prolong the shelf life of food.
3) Dispersion stability: to maintain the stability of food quality, prevent oil and water stratification (emulsification), control the size of crystals in frozen food (reduce ice crystals).
4) Film forming: the formation of a film in fried food, prevent excessive absorption of oil.
5) Chemical stability: it is stable to chemicals, heat and light, and has certain mildew resistance.
6) Metabolic inertia: As an additive in food, it provides no calories in food.
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