Sodium carboxymethyl starch (CMS-Na)
- Product Code: 126081
modified starch commonly used as a food additive
also call "Sodium Starch Glycolate"
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| Test Name | Specification |
|---|---|
| Appearance | White or off-white powder |
| pH | 5.5 - 7.5 |
| Sodium Chloride (%) | Max 6.0 |
| Sodium Glycolate (%) | Max 2.0 |
| Chloroacetic Acid (%) | Max 0.2 |
| Loss on Drying (%) | Max 10.0 |
| Iron Salt (%) | Max 0.002 |
| Heavy Metals (ppm) | Max 20 |
| Sodium Content (%) | 0.4 - 2.0 |
| Aerobic Bacteria Count (cfu/g) | Max 10^3 |
| Yeasts and Molds (cfu/g) | Max 10^2 |
| E. Coli | Should not be detected |
Sodium carboxymethyl starch (CMS-Na) is a modified starch commonly used as a food additive. It serves several purposes in food production, including:
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Thickening Agent: CMS-Na increases the viscosity of food products without significantly altering their flavor. This is particularly useful in soups, sauces, and gravies.
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Stabilizer: It helps stabilize emulsions, ensuring that oil and water-based components do not separate in products like dressings, mayonnaise, and ice cream.
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Water Retention: In processed foods like baked goods, CMS-Na helps retain moisture, improving texture and extending shelf life.
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Fat Replacement: It can be used in low-fat or reduced-fat foods to mimic the mouthfeel and texture of fat, providing a creamier consistency in dairy alternatives and sauces.
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Binder: CMS-Na is also used as a binder in food items like meat products, where it helps hold ingredients together, improving the structure of the final product.
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Sodium carboxymethyl starch (CMS-Na)
modified starch commonly used as a food additive
also call "Sodium Starch Glycolate"
Sodium carboxymethyl starch (CMS-Na) is a modified starch commonly used as a food additive. It serves several purposes in food production, including:
-
Thickening Agent: CMS-Na increases the viscosity of food products without significantly altering their flavor. This is particularly useful in soups, sauces, and gravies.
-
Stabilizer: It helps stabilize emulsions, ensuring that oil and water-based components do not separate in products like dressings, mayonnaise, and ice cream.
-
Water Retention: In processed foods like baked goods, CMS-Na helps retain moisture, improving texture and extending shelf life.
-
Fat Replacement: It can be used in low-fat or reduced-fat foods to mimic the mouthfeel and texture of fat, providing a creamier consistency in dairy alternatives and sauces.
-
Binder: CMS-Na is also used as a binder in food items like meat products, where it helps hold ingredients together, improving the structure of the final product.
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