Sodium Carboxymethyl Cellulose CMC Thickening and Emulsion Stability

Sodium carboxymethyl cellulose CMC for food can emulsify and stabilize beverages containing oil and protein. This is because CMC becomes a transparent stable colloid after being dissolved in water, and the protein particles become particles with the same charge under the protection of the colloid film, which can make the protein particles in a stable state. It also has a certain emulsification effect, so at the same time, it can reduce the surface tension between fat and water, so that the fat can be fully emulsified.

CMC can improve the stability of the product because when the pH value of the product deviates from the isoelectric point of the protein, sodium carboxymethyl cellulose can form a complex structure with the protein, which can improve the stability of the product.