Cellulose Gum Improving Processing Quality of Dough
Cellulose Gum is one of the most common food additives. It is known as the flour product improver and improves the dough’s processing quality such as enhancing the viscoelasticity of noodles, improving the water absorbing quality in the dough which assists in speedy preparation of dough and so on. The other name of Sodium Carboxy Methyl Cellulose (CMC) is Cellulose Gum. This is most commonly used as a thickener, viscosity modifier and an emulsion stabilizer in products such as ice...
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