Целлюлозный эфир 7152MX

CMC in yogurt can avoid the cohesion and subsiding of lactoprotein; the evenly separated lactoprotein can keep the stability of the food, and lengthen its quality guarantee period.

CMC in ice cream can avoid the increase of the ice crystal, improve the inflation rate, avoid the melt of the ice cream, help the ice cream to keep a good shape, and improve its taste.
CMC in instant noodle can increase the noodle’s tenacity and make it endure the long-time boiling.
CMC in cookie and biscuit can help them to have a good shape with bright and clean surface that is not fragile.

It can be used as glue base in the instant panada, sesame paste, and eight-ingredient porridge.

CMC in bread can control the viscosity of the paste, and help the bread to have a good water retaining power and lengthen its quality guarantee period.

Compared with other congeneric products, it has the following advantages: high solving speed, good fluidity o the dissolved solution, evenly distributed molecule, high bulk density, high acid resistance, high salt resistance, high transparency, low free cellulose and gelatum.