PATTERN WITH A PURPOSE
CMC FOR CRYSTAL CONTROL
When these all-sucrose fondants were made, for example, the crystal size in each was the same. In producing the fondant pictured at the bottom portion of the above illustration, 0.25% CMC-7LP was introduced to retard crystal growth. Two months later, the untreated fondant example, pictured at top, had crystals measuring from 4 to 80 microns. The crystals in the fondant treated with CMC measured from 4 to 18 microns.
CMC inhibits the growth rate of crystals and controls the pharmaceutical syrups and liquid sugars for bulk transcrystal size of ice and sugar. This is important in achieving port. Crystal control is but one of the many properties of CMC. proper appearance, body and plasticity in many foods.* Other properties include: viscosity control, film forming, CMC regulates the growth rate of sucrose crystals as effeceasy solubility, physiological inertness, resistance to grease, tively as corn syrup or invert sugar, while yielding a higher oil, and organic solvents, anionic character, and protective percentage of small crystals (less than 16 microns). When colloid action. added to fondants containing a small amount of corn syrup, CMC permits creaming at temperatures as high as 150°F. Among the many industries which use these CMC propIn ice systems, CMC concentrations as low as erties are: cosmetics, paper, textile paints, ce0.1% are effective crystal inhibitors. fjFX ramies, lithography, and pharmaceuticals. For Cellulose gum's utility as a crystal control in IW information about Hercules® CMC for use in your foods suggests its equal usefulness in other field, call or write: Cellulose & Protein Prodcrystalline systems, where the same problems ucts Department, Hercules Powder Company, of regulation and control arise. Example: ' H E R C U L E S 910 Market Street, Wilmington, Delaware 19899. *FOR USE IN FOOD APPLICATIONS, CELLULOSE GUM, A PURIFIED GRADE OF CMC, SHOULD BE SPECIFIED.
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CC64-1
