1.1. Main Raw Materials of Fermented Yoghurt

Raw milk→Sterilization→Cooling→Insulated fermentation→Cooling→(Compound CMC+Sugar+Sucrose Ester) Completely dissolving and then adding→Stirring→Flavoring acid and odor→Homogeneous sterilization→Cooling→Packing

1.3.2. Compounded stabilizer, sugar and sucrose ester had better be dry-mixed. Then dissolving with 50℃ water. Filtering the solution after complete dissolution. Cooling it to 15℃ and add into the yogurt 1.3.3. Slowly flavoring acid, then becoming quickly to control the final pH value at 3.8-4.0. The temperature should be below 15℃when flavoring acid and odor. The conditional factories usually agitate below 5℃.

2.1. Main Raw Materials of Formulated Yoghurt

Drymix acid fastness and granulated sugar → Dissolving→Mixing other raw materials→Flavoring acid and odor→Homogenization→Sterilization→Cooling→Packing

2.3.2. Slowly flavoring acid, then becoming quickly to control the final pH value at 3.8-4.0.

3.1. Applications in Flour

You can add CMC FH9, FVH9 or FVH6 into flour, with a dosage 0.25%-0.4%. When using CMC, you can premix it with other additives, dissolving with water till completely dissolving, then spraying on the kneaded flour. Or you can mix up CMC, other additives and flour together, and then add water and knead to flour billet.

4.1.1 CMC can increase melting-resistance of ice cream

CMC aqueous solution has high viscosity, compared with that of xanthan gum, gelatin, and sodium alginate. The viscosity of 2% aqueous solution is more than 30,000mPa.s tested by Brookfield viscometer. There is higher viscosity if mixing CMC with sodium alginate. CMC produced by Fortune Biotech has good pseudo-plasticity, so in the case of homogeneous aging, the consistency and viscosity of ice cream liquid can be raised with CMC. Avoiding fat globule gathering again during the procedures of cooling and aging. Moreover, CMC has strong dispersion to enable mixed materials much more uniform and suitable for industrial production.

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4.1.4 CMC is emulsifier of ice cream

It requires high viscosity when adding CMC into ice cream. It also requires certain acid fastness when using CMC to produce fruit ice cream.

5. 5.1 CMC Usages in Soymilk

CMC has the property of deflocculation, emulsification and stabilizing. The powerful dispersing ability of CMC prevents fat layering, has an effect of whitening, sweetening and removing beany flavor.

There are different tastes of soymilk, such as ginger and jujube soymilk, peanut sour soymilk, various vegetable, and fruit soymilk. The temperature should be below 20℃ when adjusting the pH value to change the soymilk taste. Should prevent sediment floating. Besides, it requires homogenization with homogenization pressure 20-30mPa.s. For the soymilk contains more fat need to add 0.1%-0.2% emulsifier.

6. CMC Applications in Moon Cakes and Other Cakes

Pies with adding of CMC can make the stuffing delicious and soft with good moldability, water retention, and fresh taste.

7. CMC Applications in Soy Sauce

Soy sauce is a necessity in daily life. People like soy sauce with less sediment, certain consistency, and good homogenization. So the best model for making soy sauce is food grade salt tolerance CMC.

Dosage in soy sauce usually is 0.3%-0.45%. Can use model FH9 or FM9

8. CMC Applications in Meat Products (Ham and Eggs, Luncheon Meat, etc)