Carboxymethyl cellulose CMC can increase the water retention value of the coating and prevent the water-soluble binder from migrating into the paper, thereby improving the leveling of the coating and improving the quality of the coating. It is also an excellent adhesive with excellent adhesion. The 1 part of carboxymethyl cellulose CMC is equivalent to 3 to 4 parts of modified starch or 2 to 3 parts of starch derivative compounds. It reduces the amount of latex and helps increase the solid content of the coating. content. Carboxymethyl cellulose CMC acts as a lubricant during coating, which is conducive to film separation so that the coating film has a good gloss and avoids wrinkles.
The chemical properties of carboxymethyl cellulose CMC have pseudoelasticity. This feature can give the coating pseudoelasticity and make the coating thinner under high shear 50, which is especially suitable for coatings with high solid content and fast coating. Since the aqueous solution of carboxymethyl cellulose CMC has anti-enzymatic properties and inert metabolism, carboxymethyl cellulose CMC can impart good stability to the coating, such as maintaining the uniformity of the coating, so that the coating is not easy to rot during storage.
1. Carboxymethyl cellulose CMC is added to wheat flour as a thickener and binder because CMC also has strong dispersibility and water retention properties. Furthermore, the aqueous solution of carboxymethyl cellulose in food is a colloid with a network structure, and its adhesion is particularly strong. Therefore, adding carboxymethyl cellulose CMC to the instant noodle blank can shorten the kneading time. Easy to handle and shape, increase the toughness and strength of the noodles, thereby increasing the yield.
2. The aqueous solution of carboxymethyl cellulose CMC is different from ordinary natural colloids. After adding, the internal structure of the noodles can be uniform and stable, the surface is smooth, and the taste is smooth and chewy. In addition, the fuel-saving and extended shelf life of fried instant noodles are very critical indicators in the production of instant noodles. The oil content of fried instant noodles is generally 20% to 25%. When making fried instant noodles, adding carboxymethyl cellulose CMC can improve the structure and chewiness of noodles, and increase the water of the dough. In addition, the carboxymethyl cellulose CMC solution has hydrophilic and oleophobic properties, which can form a film on the surface of the noodles, which can effectively reduce the oil content of the noodles.