GRINDSTED® Cellulose gum (CMC) in food applications

GRINDSTED® Cellulose gum (CMC) can be used as a stabilizer in:

• Aciditied milk drinks, drinking yoghurt
• Ice cream
• Bread and cakes
• Beverage, juice and squashes
• Instant noodles
• Spreadable preparation
  

Acid milk drink, yoghurt
GRINDSTED® Cellulose gum (CMC) in acid drinks provides protein stability and mouthfeel. It prevents the coagulation and settling of milk proteins (pH: 3.5 to 5.5).

By choosing from a range of GRINDSTED® Cellulose gums (CMC), various textures and mouthfeel sensations can be obtained.

Ice cream
In ice cream, GRINDSTED® Cellulose gum (CMC) prevents the formation of coarse ice crystal, even upon long storage periods with low, controlled temperatures.

It gives the ice cream excellent melting properties and a good control of overrun.

Bread and cakes
In ready mix powders for cake preparation, GRINDSTED® Cellulose gum (CMC) can control the dough viscosity and improve the tolerance to water variation.

In flat bread (tortillas, pita etc.) GRINDSTED® Cellulose gum (CMC) increases shelf life, improves rollability and flexibility and prevents the bread from drying up (cracking).

In regular bread and cakes, GRINDSTED® Cellulose gum (CMC) adds volume and softness to the crumb as well as longer shelf life.

Beverage, juice and squashes
In beverages, GRINDSTED® Cellulose gum (CMC) improves moothfeel, prevents oil ring formation as well as stabilises the fruit pulp.

Instant noodles
Used in instant noodles, GRINDSTED® Cellulose gum (CMC) reduces the oil-uptake as well as increases toughness and cook-resistance.

Spreadable preparation
GRINDSTED® Cellulose gum (CMC) is used in spreads such as peanut butter, sesame seed spread or mixed rice pudding to avoid water migration and improve the mouthfeel.

For further information - contact us