CMC, in food applications, is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time.
A. Function of CMC in the food industry:
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
Cationic polyacrylamide is a water soluble polymer polyelectrolyte, non-toxic, odorless, easy to absorb moisture, soluble in water, not soluble in ethanol, acetone and other organic solvents. Molecular chain of this product has a good stretch performance and this product has good elasticity, stable relative molecular mass, uniform charge distribution, rapid in generating flocculation, rapid separation speed, compact flocculation, high strength and good dehydration.
Cationic polyacrylamide is a water soluble polymer polyelectrolyte, non-toxic, odorless, easy to absorb moisture, soluble in water, not soluble in ethanol, acetone and other organic solvents. Molecular chain of this product has a good stretch performance and this product has good elasticity, stable relative molecular mass, uniform charge distribution, rapid in generating flocculation, rapid separation speed, compact flocculation, high strength and good dehydration.
