As the low pH scale beverage stabilizer, PSC CMC can prevent protein from denaturation and fat from floating, thus avoiding the yogurt´s stratification and extending its expiration date.
Yogurt and milk products made with PSC CMC feature a smooth and creamy taste, good pseudo-plasticity, and good suspension stability to maintain the homogeneity of the product. PSC CMC can act as a substitute for pectin.
PSC food grade CMC can also be added to ice cream as a stabilizer to evenly mix water, fat,and protein, and reduce the formation of ice crystals. The CMC has high compatibility with other ingredients in the ice cream, resulting in a product with good formability, smoothness, and delicate taste.
When added to dry food such as bread, cakes, biscuits and instant noodles, PSC food grade CMC can improve the food´s appearance taste, moisture retention, shape preservability, and shelf life.
PSC food grade CMC can be used in the coating of vegetables, fruits, eggs, and tea. A thin layer of film is formed on the surface of those foods that helps preserve the original color and flavor while extending its shelf life.
