What are the differences between high-viscosity, medium-viscosity, and low-viscosity carboxymethyl cellulose used in the food industry?

Low-viscosity sodium carboxymethyl cellulose CMC has a refreshing taste, low viscosity and almost no thick feeling. It is mainly used in special sauces, beverages and health oral liquids.

Medium-viscosity sodium carboxymethyl cellulose CMC is mainly used in solid beverages, ordinary protein beverages and fruit juices. The specific choice depends on the personal habits of the engineer. CMC plays an important role in the stability of dairy beverages.

High-viscosity sodium carboxymethyl cellulose CMC has a larger application space. Compared with starch, guar gum, xanthan gum and other products, the stability of CMC is still obvious. Especially in meat products, the water retention advantage of CMC is more obvious.