Application of Sodium Carboxymethyl Cellulose - Seasoning

Among all kinds of food, seasoning, as a key role in improving food flavor, will also use sodium carboxymethyl cellulose (CMC).

Sauce Type

For sauces such as chili sauce and tomato sauce, the incorporation of CMC addresses issues related to separation while simultaneously reducing water retention. This results in a smooth and uniform viscosity for the sauce, effectively preventing clumping during storage.

Liquid Seasoning

In liquid seasonings like soy sauce and vinegar-based beverages, CMC improves wall adhesion and inhibits protein or sediment aggregation within soy sauce. A slight thickening effect also contributes to a richer mouthfeel and enhances flavor adherence.

Solid Seasoning Powder

For solid seasoning powders such as soup bases and chicken essence, CMC serves as an effective carrier that delays deliquescence and clumping of the powder. It facilitates rapid dissolution in water while ensuring even dispersion of other ingredients.

Compound Seasoning Sauce

The addition of CMC to barbecue sauces and oyster sauces helps maintain stable viscosity under sterilization conditions ranging from 85-90°C. Furthermore, incorporating CMC reduces production costs by decreasing starch usage while preventing thinning associated with aging.

Low Sugar/Low Salt Products

In salt-reduced seasonings, CMC compensates for texture loss resulting from lower salt content through its excellent water retention properties.

Frozen Seasoning

When applied to frozen pizza sauces, CMC inhibits ice crystal formation, thereby preserving the original consistency after thawing.