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In actual production, food enterprises usually use ice cream CMC in two ways: one is to purchase composite emulsifying stabilizer directly from food additive manufacturers, which often contains CMC for ice cream. Many small and medium-sized ice cream manufacturers in China generally use CMC in this way because of their weak capability. Another way is that ice cream manufacturers buy back thickening stabilizers, emulsifiers and buffers from the outside, and then use their own technical strength to compound them. Some large ice-cream manufacturers in our country have many high-quality technicians and strong ability, so they use their own Emulsifying Stabilizers to produce ice-cream. The commonly used thickening stabilizers are CMC, guar gum, carrageenan, Arabic gum, xanthan gum, locust bean gum, pectin, etc. The commonly used emulsifiers are molecular distillation monoglyceride, sucrose ester, tween, sipan, polyglyceride, etc.

In actual production, the effective dosage of CMC stabilizer for ice cream is generally calculated according to 0.5% of the total amount of materials, and the model FH6 (extra-high) can be selected as the CMC.

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