• CARBOXYMETHYL CELLULOSE, CMC, CELLULOSE GUM

  • Carboxymethyl Cellulose, CMC, Cellulose Gum

    Carboxymethyl Cellulose (CMC), or cellulose gum, is used as a viscosity modifier or thickener, and to stabilize emulsions in various products, including ice cream. Food-grade CMC can be used to improve the volume yield during baking by encouraging gas bubble formation; it is also used in frozen desserts and soft-serve ice creams to control ice crystal growth, and to improve mouthfeel, body and texture. This topic discusses applications of CMC, current research, market trends and ways to enhance the quality of bakery items and frozen desserts.

    Appearance :- White Powder

    Packing :- 50 Kg Bag

    Applications:-

    • Stabilizing Frozen Products
      stabilizing frozen products
      Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations.
    • Strategies for Sweetening Beverages
      sweeteners for beverages
      Lashing out at sweetened drinks is the new normal. That’s why manufacturers across the beverage industry, either as a matter of compliance or strategic product design, are revisiting how and with what they sweeten their products.
    • Healthier Fried Foods
      wonton
      Since American consumers insist on eating fried foods, we owe it to their health and to our bottom lines to make fried foods healthier via oil selection, preventing oil migration during frying and other steps.
    • Dairy-Based Beverages
      dairy
      Today’s dairy-based beverages—from smoothies to probiotic shots—are dressed up with appealing nutrients, healthful bacteria, colors, flavors and more, making formulation much more complex.

       

       
    • Crafting Better Dairy Stability
      ice cream
      Gums and hydrocolloids can do much to maximize the stability of dairy products, whether refrigerated, frozen or shelf stable.
    • Texture Solutions for Snack Bars
      Snack and nutrition bars used to come in one form: hard. Advances in protein technology and a palette of fruits, syrups, grains and hydrocolloids can now fine-tune the bar’s eating quality, from chewy to crunchy

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