Carboxymethyl Cellulose (CMC) (CAS No.: 9004-32-4, E Number: E466) is a water-soluble anionic cellulose ether appearing as a white to off-white powder.
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Tailored specifically for dairy processing, our Sodium Carboxymethyl Cellulose (CMC) is formulated to meet the strict technical requirements of the food and beverage industry. It acts as a highly effective stabilizer and thickener, fully compatible with all dairy proteins, including casein and whey. To facilitate accurate formulation and quality control, the primary technical specifications and global regulatory compliance standards are detailed below.
| Technical Parameter | Specification Limit |
|---|---|
| Purity | ≥99.0% |
| Moisture Content | ≤8.0% |
| Viscosity (1% aqueous solution at 25°C) | 500–2000 cP |
| Heavy Metals: Lead (Pb) | ≤0.5ppm |
| Heavy Metals: Arsenic (As) | ≤0.3ppm |
To achieve optimal stabilization and texture enhancement, the following dosage guidelines are recommended based on specific dairy applications. Proper incorporation ensures desired consistency and extends the shelf life of the final product.
When formulating yogurt and fermented milks, CMC is typically added at 0.2%–0.4% post-fermentation. This specific dosage effectively eliminates whey separation (syneresis) during the product's shelf life. Furthermore, it significantly improves the creamy mouthfeel and overall texture without masking the natural tangy flavor of the fermented dairy base, ensuring a premium sensory experience.
For processed cheese and cream cheese applications, the recommended incorporation rate is 0.3%–0.5% during the melting phase. The addition of this stabilizer enhances the spreadability of the final product and successfully prevents oiling-off (fat separation) even when stored or served at room temperature, maintaining structural integrity and visual appeal.
In the production of dairy beverages, including high-protein shakes and flavored milks, a low dosage of 0.1%–0.2% is highly effective. It creates a stable suspension network that distributes cocoa, minerals, or other particles evenly throughout the liquid. This ensures the beverage resists sedimentation for up to 6 months, providing a consistent appearance and taste.
For frozen dairy desserts and ice cream, CMC is mixed at 0.2%–0.3% directly into the base formulation. This precise application reduces ice crystal size by up to 60% during the freezing and storage process. As a result, it prevents a gritty texture and noticeably improves scoopability straight from the freezer at -18°C.
Q: How does CMC compare to guar gum in dairy products?
A: In dairy formulations, CMC offers 3x better syneresis control in yogurt compared to traditional guar gum. Additionally, CMC remains stable under standard UHT processing conditions, whereas guar gum typically degrades at temperatures above 120°C. Furthermore, CMC provides a clean flavor profile with absolutely no beany aftertaste, ensuring the natural dairy flavors remain prominent.
Q: Can it be used in low-fat dairy products?
A: Yes, it is highly effective in reduced-fat and fat-free formulations. At a 0.4% addition rate, it successfully restores the rich creaminess and structural body in 0% fat yogurt to match full-fat equivalents. This performance has been consistently confirmed by objective texture profile analysis, making it an ideal choice for health-conscious dairy lines.
Q: What storage conditions preserve CMC’s functionality?
A: To maintain optimal performance, store the product in its original sealed bags in a cool, dry environment at temperatures between 15°C–25°C, with a relative humidity of ≤ 60%. Under these proper storage conditions, the shelf life extends to 24 months. It is crucial to avoid contact with strong acids during storage and handling to prevent premature hydrolysis and loss of viscosity.
Selecting the right stabilizer is crucial for dairy manufacturers to ensure consistent quality, extend shelf life, and optimize production costs. Our Sodium Carboxymethyl Cellulose (CMC) for Dairy Stabilizing is meticulously developed to address the specific challenges of commercial dairy processing, providing reliable technical performance and secure supply chain solutions for global procurement needs.
Overall, Sodium Carboxymethyl Cellulose is an essential ingredient in the food industry, contributing to improved texture, stability, and overall consumer satisfaction.
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