SODIUM CARBOXYMETHYLCELLULOSE (INS 466)

About SODIUM CARBOXYMETHYLCELLULOSE (INS 466)

Application in alcoholic products

Sodium CMC - SOLUSE imparts mellow taste, strong fragrance & lingering after taste. 

It is used as a foam stabilizer for beer production to enrich & endure foam & improve taste.

Application in liquid beverages

Fruit teas, fruit drinks & vegetable juices use SCMS to suspend the fruit pup & other solids. 

The Sodium CMC - SOLUSE improves uniformity, taste & color. 

Sodium CMC - SOLUSE increases viscosity of neutral flavored milk drinks such as cocoa milk & prevent sedimentation. 

The stabilized beverage will thus have longer shelf-life.

Application in Jelly, Milk jelly & Jams

The thixotropic property of SOLUSE is excellent & gives good cementitious property to the foods.

Application in instant noodle

Sodium CMC - SOLUSE prevents syneresis & increases puffing ratio. Moisture is easy to control & reduces water requirement & less oil is used. It makes the product uniform & smooth.

Applications in bread and cake

• Improves inner structure & strengthens the mechanical processing with improved water absorption of dough.
• Sodium CMC - SOLUSE helps in even distribution of honeycomb structure of bread, enlarges the size & makes the surface bright.
• Sodium CMC - SOLUSE prevents starch paste from seasoning & retrograding; extend the shelf life.
• Sodium CMC - SOLUSE adjust the elasticity of the flour, prevents the bread or cake from shrivelling and keep the shape intact.

Application in quick-frozen cooked wheaten food & dessert

Sodium CMC - SOLUSE keeps original fresh state of foods even if frozen many times, increasing shelf-life.

Application in biscuit and pancakes

• Improves the flour quality, texture & adjusts gluten content.
• Prevents moisture evaporation during aging & makes biscuits & pancakes light & crisp.

Applications in ice creams

• Enhances viscosity of ice cream mix solution & prevents oil from floating up.
• Improves uniformity of the system & reduces generation of big ice crystals.
• Strengthens the anti-melt ability of ice cream & makes it taste delicate & smooth.
• Reduces the use of solid materials & thus lower costs.