Sodium carboxymethylcellulose has multiple functions in food such as thickening, suspension, emulsification, stabilization, shape retention, film formation, puffing, antisepsis and preservation, acid resistance and health care. It can replace the role of substances in food production such as sodium alginate, pectin, guar gum, gelatin and agar, which is widely used in the modern food industry, such as lactobacillus beverages, fruit milk, ice cream, sherbet, gum, gummies, jelly, bread, fillings, pancakes, cold products, solid drinks, condiments, biscuits, instant noodles, meat products, pastes, biscuits, gluten-free bread, gluten-free pasta, etc. Used in food, it can improve the taste, improve the grade and quality of the product, and extend the shelf life.
Sodium carboxymethylcellulose can provide excellent and stable milk protein dispersion properties and suspension stability required for Lactobacillus beverages under acidic conditions, and can effectively improve emulsion stability and protein resistance. Carboxymethylcellulose Sodium F Series provides high-quality calcium dispersion and stable calcium-fortified beverages, making it ideal for a wide variety of calcium-fortified or calcium-rich emulsified beverages. Sodium carboxymethylcellulose can effectively reduce the syneresis of food and extend the shelf life of food; it can better control the size of crystals in frozen foods and prevent oil-water stratification; when added to biscuits, sodium carboxymethylcellulose can achieve an anti-cracking effect, enhance biscuit stability by improving its adhesive properties through better water absorption and retention. The low and medium viscosity of sodium carboxymethylcellulose F series provides stable performance and effectively meets customer needs.