Sodium carboxymethyl cellulose is recognized as a safe food additive. It was adopted in my country in the 1970s and was widely used in the 1990s. It is the most widely used and the largest amount of cellulose in the world today.
Basic use
It is used as a thickener in the food industry, as a drug carrier in the pharmaceutical industry, and as a binder and an anti-redeposition agent in the daily chemical industry. In the printing and dyeing industry, it is used as a protective colloid for sizing agent and printing paste, etc. It can be used as a component of oil fracturing fluid in petrochemical industry. It can be seen that sodium carboxymethyl cellulose has a wide range of uses.
Application of CMC in Food
The use of pure CMC in food has been approved by FAO and WHO. It is approved after very strict biological and toxicological studies and tests. The international standard safe intake (ADI) is 25mg/(kg·d) , that is, about 1.5 g/d per person. It has been reported that there is no toxic reaction when the test intake reaches 10 kg. CMC is not only a good emulsion stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve the flavor of the product and prolong the storage time. The dosage in soy milk, ice cream, ice cream, jelly, beverage and canned food is about 1% to 1.5%. CMC can also form a stable emulsion dispersion with vinegar, soy sauce, vegetable oil, fruit juice, gravy, vegetable juice, etc. The dosage is 0.2% to 0.5%. In particular, it has excellent emulsifying properties for animal and vegetable oils, proteins and aqueous solutions, enabling it to form a homogeneous emulsion with stable properties. Because of its safety and reliability, its dosage is not restricted by the national food hygiene standard ADI. CMC has been continuously developed in the food field, and in recent years, research on the application of sodium carboxymethyl cellulose in wine production has also been carried out.