CMC Powder

Sodium carboxymethyl cellulose (CMC) has a variety of functions in foods such as thickening, suspension, emulsification, stabilization, shape retention, film formation, expansion, preservation, acid resistance and health care.

Used in food, it can improve the taste, improve the grade and quality of the product, and extend the shelf life.

 Stirred yogurt: 

The denaturation and precipitation of milk protein under acidic conditions has always been a key issue affecting the development of yogurt. Because CMC-Na has multifunctional properties, abundant sources, and low price, it is often used as a stabilizer. The thickening effect of CMC-Na on yogurt is significant within a larger content range.

Bread: 

Since there are hydrophilic groups in sodium carboxymethyl cellulose, it can combine with water to form a hydrophilic colloid when kneading dough, and absorb water and expand. The expanded CMC-Na can increase the water holding capacity of gluten, which is beneficial to the rise of bread. The carbon dioxide is retained during the fermentation and baking process, thereby increasing the volume of the bread, improving the structure and flavor of the bread, and extending the shelf life of the bread.