Carboxymethyl Cellulose (CMC)

Everbright CMC has superior performance of uniformity, acid resistance, salt resistance and fast solubility. It is widely used as additive in food products including dairy, juice, beverage, wine, pastries, fast food, gelatinized food and seasoning products. 

It’s made from natural cellulose and food dedicated raw materials. Our production process is strictly controlled as per international standard such as ISO and HACCP. Our products are in compliance to FDA 21 CFR 182.1745, China National Food Additive Standards (GB2760-2014), JECFA (FAO/WHO), Food Chemicals Codex, USP and Japan's Specifications and Standards for Food Additives. 

Advantages 
－ Easily dissolved in water at different concentrations to achieve desired viscosity.
－ Uniform molecular distribution and high stability.
－ High acid and salt resistance. 

PROTEIN BEVERAGE

In protein beverage containing fat and protein, such as milk, yogurt, soy milk, cocoa powder, peanut milk, coconut milk, cellulose gum is capable to:

  • reduce surface tension between fat and water to make the full fat emulsion.
  • increase viscosity of yogurt system.
  • improve stability and good taste.

Recommendation:CG10-30, CG9-FH, CG-20H
Dosage:0.4 - 0.8%

juice

In fruit beverage containing fruit pulp or small pieces of fruit, cellulose gum improve stability and mouth feel.

Recommendation: CG9-FH, CG9-30H, CG9-40H
Dosage: 0.2 - 0.6%

Alcohol

In alcohol products including grape wine, beer and so on, cellulose gum is beneficial for:

  • making liquor’s taste more mellow, fragrant, lingering;
  • roviding beer rich, lasting and stable foam.

Recommendation: CG9-FH, CG7-FH
Dosage: 0.1 - 0.4%

Frozen product; Ice Cream

In ice cream product including quick frozen food, cellulose gum is helpful to:

  • reduce ice crystals.
  • improve and smooth mouth feel.
  • prevent appearance of frozen foods from deforming or cracking.

Recommendation: CG9-FH, CG7-FH, CG7-20H, CG9-10H, CG9-20H, CG7-10H, CG7-10H
Dosage: 0.1 - 0.6%

Flour Foods

In flour foods such as breads, desserts, noodles, cakes and cookies, cellulose gum helps to:

  • improve internal structure of the dough to get uniform honeycombs.
  • improve starch aging to extend shelf life.
  • increase toughness of instant noodles to prevent it from breaking easily, and speed up softening for better mouth feeling.

Recommendation: CG9-FH, CG7-FH
Dosage: 0.5 - 1%

Gelatinized Foods

In gelatinized foods like sesame, peanuts, apricot and Chinese cereal, cellulose gum is used to:

  • makes food disperse easily in cold water without heating.
  • improve mouth feel.

Recommendation: CG7-10H, CG7-20H, CG7-30H
Dosage: 0.4 -0.8%

Flavourings

In flavourings products like soy source, peanuts butter, jam and oyster sauce, cellulose gum acts to:

  • increase viscosity and stability.
  • improve appearance of products.

Recommendation: CG9-20H, CG7-20H
Dosage: 0.2 - 0.5%