Dongying Linguang New Material Technology Co., Ltd.
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CMC Food Additive On Food And Beverage Shaping Protein Protection Quick Dissolve And Water Retention
Dongying Linguang New Material Co., Ltd. was established in 2010. which is the earliest manufacturer in China who can arrange the mass production of CMC.
covering an area of 133,400 square meters with a total investment exceeding 100 million yuan. Currently, Linguang owns two production workshops, each with eight production lines all equipped with most advanced production equipments and DCS control system. We mainly focus on the production of CMC with high D.S value, high purity, high resistance to acid and salt, quick dissolve property etc. with an annual production capacity over 20,000 ton.
With its advanced management model and superb technology&equipment, Shenguang has a good reputation in quality, production scale and market share of the CMC industry. Shenguang's CMC products can be widely applied in different industry, for example, beverage, bakery, toothpaste, construction, painting, papermaking, oil drilling, lithium battery, printing & dyeing etc. Our products have been sold not only to domestic market but also to America, Europe, Africa, Middle east, South East ect.
Product Description:
CMC stands for carboxymethyl cellulose. However, CMC, derived from cellulose, is more correctly the sodium salt of carboxymethyl cellulose. It is made water-soluble by a chemical reaction.
Appearance: White or light yellow powder and granule
Viscosity (1% solution): 5-12000 mpa.s
D.S:0.6-1.5
Moisture: 10.0% max.
PH Value: 6.5-8.5
Main characteristics of CMC products:
1. Dissolve easily in cold or warm water to form viscous solution;
2. Almost no change in viscosity after long time storage;
3. Superior emulsifying disparity and solid disparity;
4. Form tough transparent film with good adhesive function;
5. Good resistance to decay;
6. Being physiologically harmless;
7. Multiple specifications for different application;
| Application | Effect | Viscosity |
| Ice cream | shaping | 1% 100-200 mpa.s;/ 1% 200-500 mpa.s/ 1% 1500-2000 mpa.s/ |
| Yogurt drink | Protein protection | 2% 50-150 mpa.s/ 2% 150-300 mpa.s/ 2% 300-500 map.s/ |
| Instant drink | Make the powder easy to dissolve | 1% 100-200 mpa.s;/ 1% 1000-2000 mpa.s/ |
| Cake | Water retention | 1% 200-500 mpa.s/ 1% 1000-2000 mpa.s/ 1% 2000-3000 mpa.s/ 1% 3000-4000 mpa.s/ |
| Seasoning | Thickening | 1% 200-500 mpa.s/ 1% 500-1000 mpa.s/ 1% 1000-2000 mpa.s/ 1% 3000-4000 mpa.s/ |
| Juice | Flavor improving | 1% 1000-2000 mpa.s/ 1% 3000-4000 mpa.s/ |
| Noodle | Gloss increasing; Resilience improving; | 1% 100-200 mpa.s;/ 1% 200-500 mpa.s/ 1% 500-800 mpa.s/ |
| Sausage | Improve the ability of instant disperse | 1% 5000-6000 mpa.s;/ 1% 7000-8000 mpa.s/ |
| Alcoholic Beverage | Mouthfeel improving; Prevent wine crystals; | 2% 25-50 mpa.s/ 2% 50-100 mpa.s |
