Food /Cosmetic/Pharma Grade CMC

CMC has function of thickening, emulsifying, suspension, water retention, tenacity strengthening, puffing and preservation in food. In food, it can improve taste, promote product level and quality and prolong storage life.

Specification for Food Grade CMC

TYPE	Viscosity Brookfield 1% mpas	PH Value	Degree of Substitution	Chloride (CI-%)	Loss on Drying %	Purity
FL9	50-300	6.5~8.5	≥0.70	≤1.2	≤10	≥99.5
FH9	200~500	6.5~8.5	≥0.70	≤1.2	≤10	≥99.5
FVH9	500~4000	6.5~8.5	0.70-0.90	≤1.2	≤10	≥99.5
FH5000	≥5000	6.5~8.5	≥0.80	≤1.2	≤10	≥99.5
FH6000	≥6000	6.5~8.5	≥0.80	≤1.2	≤10	≥99.5
FH9000	≥9000	6.5~8.5	≥0.70	≤1.2	≤10	≥99.5

The function of CMC in food:

Thickening property: get viscosity under low concentration
Water-retaining property: reduce syneresis of food and prolong shelf life
Dispersing stability: keep food quality
Filming property: develop a layer of film on fry food
Chemical stability: stable to chemical drugs, heat and light

Properties of food CMC
Even molecular distribution
High acid resistance
High salt resistance
High degree of substitution
Low content of gel
Same property with guar gum

Zibo Jinsheng International

Food Grade CMC