Acidic milk drink has a unique sweet and sour flavor and are widely favored by consumers in the market. However, in its production process, casein will undergo aggregation instability under acidic conditions. Therefore, polysaccharides are generally added to protect the casein and stabilize the system, maintain a uniform state during the shelf life and have a good taste. The polysaccharides used in acidic milk drinks include pectin, sodium carboxymethyl cellulose (CMC), soluble soybean polysaccharide (SSPS) and propylene glycol alginate (PGA).
The uses of sodium carboxymethyl cellulose are very wide, one of which is sodium carboxymethyl cellulose in food production and processing. Sodium carboxymethyl cellulose is an anionic polysaccharide. Under acidic conditions, it can be adsorbed with casein to provide electrostatic repulsion and steric hindrance. At the same time, sodium carboxymethyl cellulose can also increase the viscosity of the system and stabilize it. Therefore, it can be used as a stabilizer in acidic milk drinks.
Sodium carboxymethyl cellulose is used as an effective stabilizer for acidic milk beverages. Its addition amount and the pH of the system have a certain impact on the stability of the final product. At low pH, the concentration of sodium carboxymethyl cellulose needs a certain amount to stabilize the system. When it is lower than this concentration, bridging flocculation will occur and accelerate the instability of the system. In the pH range of 4.6-3.6, lower pH systems require more sodium carboxymethyl cellulose to stabilize. When the amount of CMC increases, the viscosity of the system will increase, which also contributes to stability. The fermented acidic milk beverage has a larger particle size than the acid-modified beverage, and requires higher stabilizers. As a professional food-grade CMC supplier, Jining Fortune Biotech Co.,Ltd. will provide you with the most scientific and high-quality edible sodium carboxymethyl cellulose.