Features:  

1) Carboxymethyl starch (abbreviation: CMS): 

    a) When starch reacts with monochloroacetic acid under the alkalinity 

        condition, double-molecule nucleophilic substitution reaction occurs, and

        get starch etherification derivant through carboxymethylation

    b) The range of polymerization degree is 100 - 200

    c) Carboxymethyl starch can dissolve in water in room temperature, and 

        form colorless, transparent and sticky solution, with the characters of 

        emulsifying dispersivity, solid dispersivity, non-putrefaction and no 

        toxicity, and is a bran-new food adjunct with better fluidity, permeability,

        thickening property, enhancing tackiness, water-binding power and 

        oilphobicity

     d) It could well improve food quality, taste and flavor, being safe, without

         toxicity or side-effect, and can be regarded as new-generation food 

         adjunct

2) Performance:

    a) Carboxymethyl starch is white or yellowish powder

    b) With good water solubility and stability

    c) It can be quickly solubilized in cold or hot water, and form colorless 

        transparent gel solution, without non-soluble substance, no layering 

        during long term storage, colorless and without flavor, stable viscosity,

        and not affect original color or flavor, as well improve the taste

    d) Better compatibility. As it contains hydrophilic group, it can be used 

        exclusively and used with other thickening agent like sodium alginate and

        gelatin, and form uniform mixture, they complement each other and get 

        better results

    e) Usage would hardly be limited by productive conditions. With the features

        of resistance to temperature, resistance to salt and wide range of PH (3.5

        - 9.5), as well strong resistance to biodegradability

    f) With good water absorption, wet keep, fluidity and permeability

    g) As CMS is applied in sewage treatment, make trihydric metal to form 

        deposit, and reduce the water hardness

     i) CMS pertains to anionic macromolecule, with the effect of suspending

        fouling, and anti redeposit well

     j) Convenient to use, and be metabolized entirely, safe and without toxic 

        or side effects

3) Functional effect and added quantity:

    a) Add CMS into fruit tea, orange juice, yoghurt, and other soft drinks, the

        added ratio is some 4.5in a thousand. It can get the effects of increasing

        the drink viscosity, improving the drink stability, suspending the clotted

        component of pulp and eggs, avoiding the layering and depositing of 

        beverage, as well improving the taste well

    b) Add CMS into fruit jam, can, condiment and other flavouring food, the 

        added ratio is some 0.1in a thousand - 1in a thousand. It can improve

        the viscosity and stability, and increase the emulsifying effect, avoid 

        water loss and get the effect of thickening, modifying shape and 

        transnature

    e) Add CMS into ice cream, ice cream brick and so on, the added ratio is 

        some 2in a thousand - 5in a thousand. It can prevent depositing and

        layering during the process of freeze, and avoid the forming of ice crystal

        edgy, endure the abrupt temperature change, make freezing food 

        structure fine and uniform, and improve the taste well

    f) Add CMS into bread, cake, chocolate and other food, the added ratio is 

       some 3in a thousand - 5in a thousand. It can make dough get the 

       uniform stable and moderate water holding, and make dough froth 

       uniformly during the baking, get the cake with fine structure, soft taste

       and short, improve the quality and grade