Food/Cosmetic/Pharma Grade CMC

TYPE	Viscosity Brookfield 1% mpas	PH Value	Degree of Substitution	Chloride (CI-%)	Loss on Drying %	Purity
FL9	50-300	6.5~8.5	≥0.70	≤1.2	≤10	≥99.5
FH9	200-500	6.5~8.5	≥0.70	≤1.2	≤10	≥99.5
FVH9	500-4000	6.5~8.5	0.70-0.90	≤1.2	≤10	≥99.5
FH5000	≥5000	6.5~8.5	≥0.80	≤1.2	≤10	≥99.5
FH6000	≥6000	6.5~8.5	≥0.80	≤1.2	≤10	≥99.5
FH9000	≥9000	6.5~8.5	≥0.70	≤1.2	≤10	≥99.5

The function of CMC in food：

Used as additive in food industry has the functions of thickening, suspending, emulsifying, stabilizing, shaping, filming, bulking, anticorrosion, retaining freshness, acid-resisting, health protecting, etc. It can replace the application of guar gum, gelatin, agar, sodium alginate, and pectin. It is widely used in modern food industry, such as frozen food, solid drink, fruit juice, jam, lactic acid drinks, condiment, biscuit, instant noodles, bakery products, meat products, etc.

CMC could maintain the stability of food quality, prevent oil-water stratification, control the size of crystals in frozen foods. It obtain high viscosity at low concentration, can control the viscosity of food processing, while giving food lubrication.

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