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 for dairy processing, it features ≥99.0% purity, moisture content ≤ 8.0%, and viscosity 500–2000 cP (1% aqueous solution at 25°C). Compliant with FDA 21 CFR §182.1745, EU Regulation (EC) No. 1333/2008, and China’s GB 1886.232-2021, it is free of heavy metals (lead ≤ 0.5ppm, arsenic ≤ 0.3ppm) and compatible with all dairy proteins including casein and whey.
Dairy Stability Enhancement: Prevents syneresis (whey separation) in yogurt by 90% and maintains uniform texture in processed cheese during 60 days of refrigerated storage (≤6°C) .
Broad pH Compatibility: Retains thickening efficiency across pH 4.0–10.0, ideal for acidic fermented milks (pH 4.0–4.5) and alkaline cream cheeses (pH 6.5–7.0).
Heat & Shear Resistance: Withstands UHT sterilization at 135°C for 4 seconds and high-speed homogenization (3000 RPM) without viscosity loss—critical for dairy production lines .
Cost-Effective Thickening: Requires only 0.1%–0.5% addition to achieve target consistency, reducing raw material costs by 40% compared to carrageenan.
Probiotic Compatibility: Preserves ≥95% viability of Lactobacillus acidophilus in yogurt during 30-day storage, outperforming xanthan gum.
Yogurt & Fermented Milks: Added at 0.2%–0.4% post-fermentation. Eliminates whey separation and improves creamy mouthfeel without masking tangy flavor.
Processed Cheese: Incorporated at 0.3%–0.5% during melting. Enhances spreadability and prevents oiling-off in cream cheese at room temperature.
Dairy Beverages: Used at 0.1%–0.2% in protein shakes and flavored milks. Suspends particles evenly and resists sedimentation for 6 months.
Ice Cream: Mixed at 0.2%–0.3% in formulations. Reduces ice crystal size by 60% and improves scoopability at -18°C.
Q: How does CMC compare to guar gum in dairy products?
A: CMC offers 3x better syneresis control in yogurt and is stable under UHT processing (guar gum degrades above 120°C). It also has no beany aftertaste.
Q: Can it be used in low-fat dairy products?
A: Yes. At 0.4% addition, it restores creaminess in 0% fat yogurt to match full-fat equivalents, as confirmed by texture profile analysis.
Q: What storage conditions preserve CMC’s functionality?
A: Store in sealed bags at 15°C–25°C with relative humidity ≤ 60%. Shelf life extends to 24 months; avoid contact with strong acids to prevent hydrolysis.
Tailored for dairy processing, it features ≥99.0% purity, moisture content ≤ 8.0%, and viscosity 500–2000 cP (1% aqueous solution at 25°C). Compliant with FDA 21 CFR §182.1745, EU Regulation (EC) No. 1333/2008, and China’s GB 1886.232-2021, it is free of heavy metals (lead ≤ 0.5ppm, arsenic ≤ 0.3ppm) and compatible with all dairy proteins including casein and whey.
Dairy Stability Enhancement: Prevents syneresis (whey separation) in yogurt by 90% and maintains uniform texture in processed cheese during 60 days of refrigerated storage (≤6°C) .
Broad pH Compatibility: Retains thickening efficiency across pH 4.0–10.0, ideal for acidic fermented milks (pH 4.0–4.5) and alkaline cream cheeses (pH 6.5–7.0).
Heat & Shear Resistance: Withstands UHT sterilization at 135°C for 4 seconds and high-speed homogenization (3000 RPM) without viscosity loss—critical for dairy production lines .
Cost-Effective Thickening: Requires only 0.1%–0.5% addition to achieve target consistency, reducing raw material costs by 40% compared to carrageenan.
Probiotic Compatibility: Preserves ≥95% viability of Lactobacillus acidophilus in yogurt during 30-day storage, outperforming xanthan gum.
Yogurt & Fermented Milks: Added at 0.2%–0.4% post-fermentation. Eliminates whey separation and improves creamy mouthfeel without masking tangy flavor.
Processed Cheese: Incorporated at 0.3%–0.5% during melting. Enhances spreadability and prevents oiling-off in cream cheese at room temperature.
Dairy Beverages: Used at 0.1%–0.2% in protein shakes and flavored milks. Suspends particles evenly and resists sedimentation for 6 months.
Ice Cream: Mixed at 0.2%–0.3% in formulations. Reduces ice crystal size by 60% and improves scoopability at -18°C.
Q: How does CMC compare to guar gum in dairy products?
A: CMC offers 3x better syneresis control in yogurt and is stable under UHT processing (guar gum degrades above 120°C). It also has no beany aftertaste.
Q: Can it be used in low-fat dairy products?
A: Yes. At 0.4% addition, it restores creaminess in 0% fat yogurt to match full-fat equivalents, as confirmed by texture profile analysis.
Q: What storage conditions preserve CMC’s functionality?
A: Store in sealed bags at 15°C–25°C with relative humidity ≤ 60%. Shelf life extends to 24 months; avoid contact with strong acids to prevent hydrolysis.
