Sodium carboxymethyl cellulose (CMC-Na) is a commonly used food additive in beverages, belonging to water-soluble dietary fiber and thickeners. The following is information about its main functions and usage levels in beverages:
Thickening and Stabilization
Increases the viscosity of beverage systems and improves mouthfeel (e.g., giving beverages a smooth texture), especially suitable for fruit juice beverages, plant protein beverages (such as soybean milk, almond milk), and dairy drinks.
Prevents sedimentation of particles (such as pulp, dietary fiber) or oil floating in beverages, enhancing product uniformity and stability (e.g., preventing milk fat separation in milk tea).
Emulsification Assistance
In oil-containing beverages (such as dairy drinks, plant-based cream beverages), it assists emulsifiers (such as monoglycerides) in maintaining the stability of the emulsification system, reducing creaming or oil ring phenomena.
Water Retention and Anti-Freezing
Enhances the water-holding capacity of beverages, preventing water evaporation or ice crystal formation (e.g., inhibiting ice 渣 production in ice cream drinks or frozen beverages).
Texture Improvement
In low-calorie or sugar-free beverages, it can replace the texture of partial sugar, enhancing the thickness and fullness of the drink.
The usage of sodium carboxymethyl cellulose must comply with GB 2760-2014 National Food Safety Standard for Food Additives and relevant regulations. Specific usage levels vary by beverage type:
Beverage Category | Maximum Usage (g/kg) | Remarks |
Fruit and Vegetable Juices | 0.5–1.0 | Adjusted according to pulp content; higher usage for high-pulp beverages |
Plant Protein Beverages | 0.3–0.8 | Higher usage required for easily layered systems like soybean milk |
Dairy/Lactose-containing Beverages | 0.2–0.6 | Better effects when compounded with carrageenan, xanthan gum, etc. |
Solid Beverages | 0.5–2.0 (after reconstitution) | Used to thicken reconstituted powdered drinks |
Carbonated Beverages | Generally not used | Stability may be affected in acidic environments; use with caution |
Special Purpose Beverages | 0.1–0.5 | For example, in sports drinks to adjust viscosity and electrolytes |
Notes:
Compound Use: Often compounded with other hydrocolloids such as xanthan gum and guar gum to reduce single-colloid usage and optimize mouthfeel (e.g., compounding ratio 1:1–1:3).
pH Impact: Prone to coagulation in acidic beverages (pH < 4.5); buffer agents like sodium citrate are required for compatibility.
Regulatory Updates: Confirm the latest national standards or local regulations before use to ensure compliance (e.g., stricter restrictions may apply to certain beverage categories).
Safety: Sodium carboxymethyl cellulose is a low-toxic, biodegradable food additive, with an ADI (Acceptable Daily Intake) value of "not specified" (GRAS status, FDA-approved).
Regulatory References:
GB 2760-2014 explicitly lists its use in various beverages (except carbonated drinks), with functions as a "thickener, stabilizer."
Must be labeled as "thickener (sodium carboxymethyl cellulose)" or "sodium carboxymethyl cellulose" on product labels.
For optimized formulations of specific beverages, please provide the product type and processing conditions for further refinement of usage levels and compounding schemes.
