Qingdao Tianya Chemical Co Ltd

Sodium Carboxymethyl Cellulose can also be used in wine production, it can make taste of wine mellow. CMC also owns stability characteristics, so it can be used for foam stabilizer of beer. To add CMC in beer can make foam plump, lasting and improve the taste.

Sodium Carboxymethyl Cellulose with viscosity of under 100mpa／s and degree of substitution of over 1.0 has good effect for stabilizing wine tartar, it will not be influenced by the factors such as temperature, alcohol content, external force and filtering. To add 200mg／L CMC does not have adverse effects for physicochemical index and sensory quality of wine. With the extending of processing time, CMC can improve the quality of wine.

To use Sodium Carboxymethyl Cellulose solution of 2%-3% contains Carboxyl Benzoic Acid Ester can dry vegetable, eggs, and etc., can keep the flavor and anti-mildew with preservation effect. CMC can make dehydrated food such as dehydrated vegetables, bean curd and dried bean curd good rehydration and hydration, own good appearance, and should select high viscosity CMC.       

Sodium Carboxymethyl Cellulose can prevent the products dehydrating and contracting, also can make the structure leavening. To mix CMC with gelatin can improve viscosity of gelatin.   

Sodium Carboxymethyl Cellulose Food Grade can improve quality and organizational structure of these products, make the status of products stronger and more stable, reduce water loss, and improve the flavor of products.

Sodium Carboxymethyl Cellulose is widely used in corn flour treated by alkali used for pastry circles. It can own better Crisp puffing characteristics, reduce or eliminate the burnt skin phenomenon during baking, eliminate dry cracking phenomenon in the shelf life, and also can extend the shelf life.

To add pectin, alginate and Sodium Carboxymethyl Cellulose in black tea soup, meanwhile, to add citric acid for flavoring, can prevent black tea soup muddy.

Sodium Carboxymethyl Cellulose can guarantee not to intake too much fat in the process of frying, rapid hydration, reduce fat intake, and increase the output.