Sodium CarboxyMethylCellulose

Sodium CarboxyMethylCellulose has excellent properties in terms of thickening, water retention, metabolic inertia, dispersing stability and so on, and can be used as a thickening agent, water-holding agent, adhesive, emulsifier, auxiliary suspending agent, tablet base, biological base, biological carrier, etc. Sodium CarboxyMethylCellulose has excellent performance in food application: *Thickening property: Provide high viscosity under low dosage. Could control the viscosity during the food production, Meanwhile increase the mouthfeel. *Water retention: Prevent food from dehydration and shrink to get longer shelf life. *Dispersion and stability: Keep the food quality in stable condition. Prevent oil water delamination (emulsification), control the size of crystalline in frozen food(Reduce the crystals). *Filming: Good filming property, prevent from absorbing too much oil. *Chemical stability: Enzymatic resistance for the chemicals, heat and light. *Metabolism of inert: As food additive, it will not be metabolism, no calories.

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