Food Grade CMC Carboxymethyl Cellulose FVH6-3

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Food Grade CMC  
    Used as additive in food field, CMC has the functions of thickening, suspending, emulsifying, stabilizing, shaping, filming, bulking, anti-corrosion, 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. 

Our food grade CMC has good thickening property, water retention, dispersion stability, filming and chemical stability. It has high viscosity even in low concentration, and makes the food taste delicate and smooth; it can reduce the syneresis of food and extend the shelf life; it can control the crystal size in frozen food and prevent the stratification between oil and water; In acid system, our anti-acid products have good suspending stability, so it can improve the stability of milk and the impedance ability of protein; our CMC can be used together with other stabilizers and emulsifiers to complement each other, strengthen each other’s effect and reduce the cost. 


                                                Technical Specifications of Food Grade CMC(1)

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Q:What roles do food additives play in the colour and flavour of food and in the preservation of some food items?
Citric acid is a common and natural additive that is used to retain color of foods (like putting lemon juice on apples to prevent them from browning), it also adds a bitterness that can enhance the flavors of some foods. They will also do a cure for corned beef using potassium nitrate for the bright red color because otherwise, when it's cooked in liquid, it can turn a most unpleasant gray color that wouldn't be attractive to look at. It's about marketing, you eat with your eyes first so if a product doesn't appeal to you visually you probably wouldn't buy it to eat.
Q:Enterprise production of food illegally add food additives how to punish?
The number of specific fines as the case may be (you check food safety law), by the Quality Supervision Bureau of punishment, food production and processing are subject to the Quality Supervision Bureau to check, law enforcement. Food circulation is the responsibility of the Trade and Industry Bureau, catering services by the Food and Drug Administration.
Q:The main components of commonly used antioxidants in food additives, as well as the principles of antioxidant?
Deoxidants are also known as free oxygen absorbers, free oxygen scavengers or deoxidizers, etc. It is a substance capable of absorbing oxygen. In the food sealed packaging, while adding the packaging can remove the oxide material, remove the packaging container free oxygen and dissolved oxygen, to prevent food due to oxidation and mold, deterioration and so on. Deoxidizer for food not only can effectively inhibit the deterioration of the quality of the contents, but also to maintain the original food color, smell, taste, pest control, bacterial growth, maintenance of nutrients, extend the preservation time, so the use of deoxidizer preservation Food is a high quality, effective, convenient and safe method of packaging preservation. Deoxidizer is the most commonly used iron series deoxidizer and sulfite deoxidizer. Deoxidation of deoxidizer is based on chemical reactions, so its oxygen removal capacity with the reaction series, time, temperature and other conditions vary. When the quick-acting deoxidizer is present in the sealed packaging container, the free oxygen can be reduced to less than 1% in about one hour and eventually to 0.2%. Slow deoxidation agent takes 12-24 hours, but the final deaeration capacity is the same, free oxygen can be reduced to 0.2% or less. Deoxidizer as a new material for food preservation, has its unique advantages. It is filled with food in the same container, the deoxidizer absorbs oxygen in the container, so that the container was anaerobic state, food can be preserved.
Q:What is the proportion of ammonium chloride used as feed additive in feed?
Ammonium chloride addition ratio refers to full-day material, according to the EU guidance in the whole dietary content of 1% continuous use within 3 months is safe, such as long feeding, the ammonium chloride content control at 0.5%.
Q:What are the food additives in the food hawthorn slices?
General hawthorn film is three kinds of food additives: white sugar, sodium benzoate, carmine, etc., there may be other individual, must meet the GB2760-2017 GB requirements.
Q:Fuel Additives?
Normally, additive would not cause the engine noise. I think the noise has been there all the time except that after you add the additive in the gas, you pay extra attention to the engine.
Q:How many kilometers to add fuel additives
If the LZ plus the oil has been no problem, it is recommended to 20000 km when the maintenance of the engine when the cleaning and three catalytic catalytic cleaning, one can deal with the carbon deposition, and second can reduce fuel consumption. As for fuel additives, can join the Shell's fuel-efficient agent, the effect is good. Anti-wear agent and so on in the 40,000 km plus not too late, if the maintenance of good or even can not increase. Quietly in fact, the role of anti-wear agent is not very obvious. If the oil is not good, such as has been used in unleaded petrol, suddenly added a ethanol gasoline, which need to add a recovery agent.
Q:Additive color mixing, or trichromatic?
Additive color theory states that RGB are the additive primaries and a mixture of these colors creates all other colors (this is in contrast to subtractive theory which uses CMY) Although RGB color space is mapped to the visual system via xyz colors, where the full circuit would be thus: RGB>xyz>x-bar,y-bar,z-bar>Yuv>RGB Our eyes actually work on a 2 channel binary system. This means that instead of having three channels of R-G-B (a component system) we have a channel for Red vs Green and a channel for Blue vs Yellow (an opposition) system. Bottom line: Since trichromatic theory includes yellow, it has to be the additive color mixing theory which, although archaic is still heavily used
Q:How many additives are there in yogurt
Suddenly I suspect that these theories are not to buy Soymilk come out. re is also a theory that the absorption of yogurt than yogurt better, because the yogurt inside the lactic acid bacteria more beneficial intestinal absorption. I admit that I have never seen any time to buy yogurt ingredients, all by impression to buy, that white is that advertising is done, which you feel good quality, to buy which. But there are no additives inside the yogurt, and now people are increasingly concerned about health, more and more attention to the problem of food additives. I am now very calm when the supermarket, want to buy a thing when they will take up to see the ingredients, if the additive too much to put down do not buy, of course, no additives, too little things, resulting in a time I went to the supermarket Buy snacks, and finally took only a pack of rice. The The Think about me is not obsessive-compulsive disorder ah! Fructose syrup is starchy sugar crystals made from plant starch hydrolysis and isomerization, and is an important sweetener. Production of fructose syrup from regional and seasonal restrictions, the equipment is relatively simple, low investment costs. Because its composition is mainly fructose and glucose; so called "fructose syrup." It seems no harm acetylated two starch phosphate that white is thickener, stabilizer, coagulant.
Q:Is it illegal to add hydrogen peroxide to food?
With common common foods such as garlic, apple peel, Chinese wolfberry, spinach stem head, apricot leaves, red cabbage leaves, coca fermentation broth, pig liver, pig blood ingredients, and may have residual hydrogen peroxide food cook or Soaked in water, there is the effect of reducing residual hydrogen peroxide. These substances due to ferrous iron composition, can break down the food residues of hydrogen peroxide into water. While at the same time divalent ferrous iron, is the role of trivalent iron

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