Sodium carboxymethyl cellulose was first used in the production of instant noodles in China. With the development of China's food industry, CMC has been applied in more and more ways in food production. Different characteristics have played different roles. Now, it has been widely used in many food industries, such as cold drinks, cold food, instant noodles, lactic acid bacteria drinks, yogurt, fruit milk, fruit juice, etc.

1、 Functions of CMC in Food Production

1. Thickening property: obtain high viscosity at low concentration. It can control the viscosity during food processing and give food a sense of lubrication.

2. Water retention: reduce the dehydration and shrinkage of food, and extend the shelf life of food.

3. Dispersion stability: maintain the stability of food quality, prevent oil-water stratification (emulsification), and control the size of crystals in frozen food (reduce ice crystals).

4. Film forming property: form a layer of adhesive film in fried food to prevent excessive absorption of grease.

5. Chemical stability: It is stable to chemicals, heat and light, and has certain anti mildew performance.

6. Metabolic inertia: As an additive of food, it will not be metabolized and will not provide calories in food.

7. Odorless, non-toxic and tasteless.