Sodium carboxymethyl cellulose was first used in the production of instant noodles in China. With the development of my country’s food industry, there are more and more applications of CMC in food production, and different characteristics play different roles. Today, it has been widely used. Used in cold drinks, cold food, instant noodles, lactic acid bacteria drinks, yogurt, fruit milk, juice and many other food industries.
1. The function of CMC in food production
1. Thickening: Obtain high viscosity at low concentration. Controls viscosity during food processing while giving food a lubricious feel.
2. Water retention: reduce the syneresis effect of food and prolong the shelf life of food.
3. Dispersion stability: maintain the stability of food quality, prevent oil-water stratification (emulsification), and control the size of crystals in frozen food (reduce ice crystals).
4. Film-forming: form a layer of film in fried food to prevent excessive oil absorption.
5. Chemical stability: It is stable to chemicals, heat and light, and has certain anti-mildew properties.
6. Metabolic inertness: As a food additive, it will not be metabolized and will not provide calories in food.
7. Odorless, non-toxic and tasteless.
2. The performance of edible CMC
CMC has been used as an additive in the edible industry for many years in my country. Over the years, manufacturers have been continuously improving the inherent quality of CMC.
A. The molecular distribution is uniform and the volume proportion is heavier;
B. High acid resistance;
C. High salt tolerance;
D, high transparency, very few free fibers;
E, less gel.
3. The role in different food production and processing
(1) The role of (ice cream) in the production of cold drinks and cold food:
1. Ice cream ingredients: milk, sugar, emulsion, etc. can be mixed evenly;
2. Good forming performance, not easy to break;
3. Prevent ice crystals and make the tongue feel slippery;
4. Good gloss and beautiful appearance.
(2) The role of noodles (instant noodles):
1. When stirring and calendering, its viscosity and water retention are strong, and it contains water, so it is easy to stir;
2. After steam heating, a film protective layer is formed, the surface is smooth and shiny, and it is easy to process;
3. Less oil consumption for frying;
4. It can improve the strength of surface quality and is not easy to be broken during packaging and handling;
5. The taste is good, and the boiling water is not sticky.
(3) The role in the production of lactic acid bacteria beverage (yogurt):
1. Good stability, not easy to produce precipitation;
2. Extend the shelf life of the product;
3. Strong acid resistance, PH value is within the range of 2-4;
4. It can improve the taste of beverages, and the entrance is smooth.