Food-grade CMC can keep the lactoprotein from coagulating and preci-pitating in sour milk and helps milk even suspend and disperse, keep the stability of the food quality, prolong the period of food quality .Used in ice-cream, it helps control ice crystal size, resist melting, shape, improve the texture;Used in the instant noodle, it can increase the tenacity and boil-resistance of the noodles. Compared with the other similar production, CMC has the following andvantages: dissolving fastly, well liquidity, molecule scattering evenly, finely distributed molecular weight, well acid-resistance, well salt-resistance, more transparent, less free-fiber, less gelatin.