CMC can keep the lactoprotein from coagulating and precipitating 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 advantages: Dissolving fastly, well liquidity, molecule scattering evenly, finely distributed molecular weight, well acid-resistance, well salt-resistance, more transparent, less free-fiber, less gelatin.