Sodium Carboxy Methyl Cellulose is white powder in color.
It has a fibrous appearance. The purpose of use in foods is to increase the consistency.
Carboxymethyl Cellulose (CMC) They are soluble in hot and cold water. While the natural pH of CMC is 8.25, it is commercially produced at pH 6-7.5 in order to dissolve it better. (Alfasol CMC 1% Ph is 7.30)
As the pH of the product is lowered, its solubility decreases and at pH 4 and below 4 it becomes insoluble in water.
Carboxy Methyl Cellulose (CMC) (E466) Usage Areas and recommended starting dosages:
Bakery Products: Maintaining freshness, increasing volume, crystallization control, viscosity control.
Cakes 0.1-0.4%
Bread 0.1-0.4%
Cakes 0.1-0.4%
Dairy Products: Viscosity regulator, thickener.
Milk drinks: 0.2-0.4%
Creams: 0.2-0.4%
Spreadable cheeses: 0.1-0.2%
Yogurt: 0.1-0.4%
Frozen Products: Thickener, crystallization control, binder, structure regulator.
Ice cream 0.1-0.6%
Ice finger 0.05-0.5%
Fruit Products: anti-settling, Thickener
Pies 0.05-0.4%
Soft Drinks 0.25-0.35%
Syrups 0.1-0.5%
Other: Low-calorie foods (Sodium Carboxymethyl Cellulose has zero caloric value), confectionery, coated snacks, meat and fish products (water retainer, mouthfeel enhancer), dry mixes and animal feeds (water retainer, extruder aid, lubricant, film former, binder) ).