Characteristics of CMC
2025-01-01
1. CMC exhibits excellent stability.
In frozen foods such as popsicles and ice cream, CMC controls ice crystal formation, enhances expansion rate, maintains uniform texture, resists melting, delivers a smooth and creamy mouthfeel, and brightens color. In dairy products—whether flavored milk, fruit milk, or yogurt—CMC reacts with proteins within the pH isoelectric point range (pH 4.6) to form a complex structure. This promotes emulsion stability and enhances protein resistance.
2. CMC can be blended with other stabilizers and emulsifiers
In food and beverage products, manufacturers typically combine multiple stabilizers (e.g., xanthan gum, carrageenan) and emulsifiers (e.g., monoglycerides, sucrose esters). This synergy complements their respective advantages, reduces production costs, and enhances overall performance.
3. CMC exhibits pseudoplasticity
CMC viscosity is reversible at different temperatures: solution viscosity decreases with rising temperature and increases with cooling. Under shear stress, CMC viscosity decreases progressively as shear force intensifies. These properties enable CMC to reduce equipment load during mixing, homogenization, and pipeline transportation while enhancing homogenization efficiency—a capability unmatched by other stabilizers.
Next Page:
Henan More Energy Co., Ltd.
Phone/WeChat/WhatsApp:
Address: Room 1705, Tower A, Shimao building, Zhonghua Road, Wenfeng District, Anyang City, Henan Province, China
Message
Leave an online message and get a free quote