Sodium carboxymethylcellulose (CMC) in foods has thickening, emulsifying, shaping, water retention and stabilizing functions. Sodium carboxymethylcellulose in food can reduce the cost of food production, improve the quality and taste of food and increase its shelf life. It is an ideal food additive for the food industry.
Sodium carboxymethylcellulose (CMC) can be widely used in a variety of solid and liquid beverages, canned foods, candies, sweets, meat products, biscuits, noodles, fruit juices and other foods.
As mentioned earlier, sodium carboxymethylcellulose is mainly used in the food industry to thicken, stabilize, retain water, improve flavor, emulsify, and increase hardness. It also prevents the accumulation and deposition of protein in yogurt.
Its unique and delicate syrup, after being dissolved in water, makes the drink taste better and more refreshing. This ensures the stability of the drinks and prolongs their shelf life. As a water-soluble food additive, it has wide applications in the food industry.
Sodium carboxymethylcellulose used in different foods has different uses and doses:
1) Application of sodium carboxymethylcellulose (CMC) in soy milk
Sodium carboxymethylcellulose (CMC) is also used in soy milk, as it can suspend, emulsify and stabilize it. It can melt the mixture organically and prevent fat buildup or protein sinking. In addition, it can play an active role in whitening the color of soy milk, sweetening the taste and eliminating the smell of beans.
2) Application of sodium carboxymethylcellulose (CMC) in flour products
The use of sodium carboxymethylcellulose (CMC) in bread production can increase bread volume, reduce the phenomenon of slag, prevent bread from decaying, help keep bread warm and fresh and uniformize the geometric shapes in bee tulip bread.
Sodium carboxymethylcellulose can be used in the production of instant noodles and rolled noodles, which can increase the firmness of the noodles, improve the cooking resistance of the noodles and make the noodles taste pleasant. At the same time, adding CMC to instant noodle production can save on oil consumption, reduce production costs, and improve economic benefits.
3) Application of sodium carboxymethylcellulose (CMC) in ice cream
Ice cream is a frozen food made with water, milk and other dairy products, white sugar, caramel, maltodextrin, edible fats, fresh eggs, emulsion stabilizers, edible flavors, etc. as raw materials.
Ice cream has characteristics such as delicate and attractive taste and high nutritional value. Emulsion stabilizer is a food additive that combines with thickeners, emulsifiers, buffers and other raw materials.
The use of sodium carboxymethylcellulose powder in ice cream can improve the texture and taste of ice cream and reduce production costs. As a thick stabilizer, CMC is also used in the combined production of various emulsion stabilizers.
The combination of sodium carboxymethylcellulose with guar gum and carrageenan can make ice cream ingredients have a higher viscosity and improve the ability to emulsify the protein in the ingredients, so that the texture of the ice cream is softer and more flavorful.
On the other hand, ice cream has a thick texture and has good strength and resistance to melting.
The use of sodium carboxymethylcellulose (CMC) powder in ice cream can reduce the formation of large ice crystals. CMC powder for ice cream can increase the melting resistance and the main taste of ice cream, whiten the color of ice cream and increase the volume of ice cream.
At the same time, the use of sodium carboxymethylcellulose powder for ice cream can reduce the use of solid raw materials and thus reduce the cost of ice cream production.
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