Food /Cosmetic/Pharma Grade CMC
CMC has function of thickening, emulsifying, suspension, water retention, tenacity strengthening, puffing and preservation in food. In food, it can improve taste, promote product level and quality and prolong storage life.
Specification for Food Grade CMC
TYPE | Viscosity Brookfield 1% mpas | PH Value | Degree of Substitution | Chloride
(CI-%) | Loss on Drying % | Purity |
FL9 | 50-300 | 6.5~8.5 | ≥0.70 | ≤1.2 | ≤10 | ≥99.5 |
FH9 | 200~500 | 6.5~8.5 | ≥0.70 | ≤1.2 | ≤10 | ≥99.5 |
FVH9 | 500~4000 | 6.5~8.5 | 0.70-0.90 | ≤1.2 | ≤10 | ≥99.5 |
FH5000 | ≥5000 | 6.5~8.5 | ≥0.80 | ≤1.2 | ≤10 | ≥99.5 |
FH6000 | ≥6000 | 6.5~8.5 | ≥0.80 | ≤1.2 | ≤10 | ≥99.5 |
FH9000 | ≥9000 | 6.5~8.5 | ≥0.70 | ≤1.2 | ≤10 | ≥99.5 |
The function of CMC in food:
Thickening property: get viscosity under low concentration
Water-retaining property: reduce syneresis of food and prolong shelf life
Dispersing stability: keep food quality
Filming property: develop a layer of film on fry food
Chemical stability: stable to chemical drugs, heat and light
Properties of food CMC
Even molecular distribution
High acid resistance
High salt resistance
High degree of substitution
Low content of gel
Same property with guar gum
