... viscosity is 15~20 times as much as sodium carboxymethyl cellulose (CMC) and sodium alginate.· The viscosity will increase when it is ... , and stability, can replace the CMC, gelatin, agar and sodium alginate. It can lower production costs, raise food grade, improve ... the protein cohesive force in raw materials, prevents the soluble starch and nutrition seeping, raise the dough extensibility and raw ...