Food Grade CMC Carboxymethyl Cellulose FVH9-3

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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:Reasons For Overusing of Food Additives?
usually as a preservative or to improve the flavor of lesser quality food.
Q:what are the additives in Dubai tap water?
I don't think there are any additives, well, except for maybe some urine!
Q:Fried cake and noodle additives are what
Both fried cake and flour additives have leavening agents.
Q:What are the additive and Multiplicative inverse of -3?
This Site Might Help You. RE: What are the additive and Multiplicative inverse of -3? Can you answer the question above? thanks Kelly
Q:Is mixing Restore oil additive and Lucas oil additive together with 20W50 oil bad for engine?
Was the mechanic dumb enough to use 20W50 oil or dump snake oil head gasket sealer in the radiator?
Q:what is the additive inverse and the multiplicative inverse?
a+(-a) 0 is called additive inverse. a(1/a) 1 is called multiplicative inverse.
Q:Is it safe to use 2 containers of RESTORE oil additive instead of 1?
Restore engine oil additive comes in pint cans only. Two pints not quarts of this thick molasses in the crankcase during the Winter would severely slow down the oil pumps ability of delivering a large volume of lubricant to all frictional surfaces. When the oil pump turns hard you loose horsepower. Why do you think RESTORE works? There's no detergent package in it or EP properties.
Q:Sketch a proof that every complex number has an additive inverse?
depends on which form of complex number you use. The definition of a complex number is the ordered pair (a,b), where a,b are real numbers. so the additive inverse of (a,b) is (-a,-b) since (a,b) + (-a,-b) (a-a,b-b) (0,0) If you use the equivalent form a + bi, then its additive inverse is -a - bi. You could go ahead and apply addition rule for real numbers and do a + bi - a - bi (a-a) + (bi - bi) 0 + 0i, but I prefer to use ordered pairs. We define i (0,1) and (a,b) (c,d) (ad - bd, ac + bd). first note that bi (b,0) (0,1) (b,0) we have: (a + bi) + (-a - bi) (a,0) + (b,0) + (-a,0) + (-b,0) (a + b - a - b, 0 + 0 + 0 + 0) (0,0)
Q:what is the additive inverse of 6?
-6, the additive inverse means that when you add the 2 numbers they equal 0. more examples. 5 additive inverse -5 -90 additive inverse 90 3.5983509849834 additive inverse -3.5983509849834
Q:will u please give mi some examples of preservatives and additives>?
Antimicrobial agents, which prevent spoilage of food by mold or micro-organisms. These include not only vinegar and salt, but also compounds such as calcium propionate and sorbic acid, which are used in products such as baked goods, salad dressings, cheeses, margarines, and pickled foods. Antioxidants, which prevent rancidity in foods containing fats and damage to foods caused by oxygen. Examples of antioxidants include vitamin C, vitamin E, BHA, BHT (butylated hydroxytolene), and propyl gallate. Artificial colors, which are intended to make food more appealing and to provide certain foods with a color that humans associate with a particular flavor (e.g., red for cherry, green for lime). Artificial flavors and flavor enhancers, the largest class of additives, function to make food taste better, or to give them a specific taste. Examples are salt, sugar, and vanilla, which are used to complement the flavor of certain foods. Synthetic flavoring agents, such as benzaldehyde for cherry or almond flavor, may be used to simulate natural flavors. Flavor enhancers, such as monosodium glutamate (MSG) intensify the flavor of other compounds in a food. Bleaching agents, such as peroxides, are used to whiten foods such as wheat flour and cheese. Chelating agents, which are used to prevent discoloration, flavor changes, and rancidity that might occur during the processing of foods. Examples are citric acid, malic acid, and tartaric acid. Nutrient additives, including vitamins and minerals, are added to foods during enrichment or fortification. For example, milk is fortified with vitamin D, and rice is enriched with thiamin, riboflavin, and niacin. Thickening and stabilizing agents, which function to alter the texture of a food. Examples include the emulsifier lecithin, which, keeps oil and vinegar blended in salad dressings, and carrageen, which is used as a thickener in ice creams and low-calorie jellies.

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