Principle and Technology of Sodium Carboxymethyl Cellulose for Ice Cream

Food-grade sodium carboxymethyl cellulose (CMC) is a water-soluble anionic ether product, which is based on natural fibres and reacted with sodium hydroxide, etherification and chloroacetic acid. CMC aqueous solution has many functions, such as thickening, emulsifying, water retention, suspension, shape exchanging and fresh-keeping. Ice cream is a polydisperse system which is mainly characterized by a plastic foam emulsion structure. The use of CMC cream as a thickening agent is conducive to improving the homogenization efficiency of ice cream, making its tissue structure delicate and soft, lubricated by taste, enhancing the anti melt ability of ice cream and increasing its expansion rate. Therefore, the quality of CMC has an important impact on the quality of CMC cream.

Jining Fortune Biotech Co., Ltd. has a mature production process of sodium carboxymethyl cellulose for ice cream. The CMC produced can be used in the manufacture of ice cream of various specifications. Simply speaking, using refined cotton as the main raw material, through alkalization reaction in the alkaline reactor, etherification reaction in etherification reactor, four refining processes in neutralization washing, continuous stripping, drying and crushing, all the processes are protected by nitrogen gas, and carboxymethyl cellulose sodium for high-grade ice cream is produced. The obtained CMC cream has the characteristics of high purity, good substitution uniformity, the good rheological property of aqueous solution and good dispersibility. It can be widely used in all kinds of ice cream, especially in high-grade ice cream. It can be used as a special dispersing stabilizer and expanding thickener to improve the melting resistance and shelf life of ice cream.