Sodium carboxymethyl cellulose (CMC) was the first to be used in the production of instant noodles in China. With the development of food industry, CMC is used in more and more ways of food production. Different characteristics play different roles. Today, CMC has been widely used in many food industries such as cold drinks, cold food, instant noodles, lactic acid bacteria drinks, yogurt, fruit milk and fruit juices.
(1) Thickening: high viscosity is obtained at low concentration. Sodium carboxymethyl cellulose in food can control the viscosity during food processing while giving the food a smooth feeling.
(2) Water retention: reduces the syneresis of food and extend the shelf life of food.
(3) Dispersion stability: maintain the stability of food quality, prevent the oil and water layer (emulsification), and control the size of crystals in frozen food (reduce ice crystals).
(4) Film formation: A layer of glue film is formed in the fried food to prevent excessive absorption of grease.
(5) Chemical stability: CMC food grade is stable to chemicals, heat and light, and has certain anti-mildew properties.
(6) Metabolic inertia: as an additive to food, it will not be metabolized and does not provide calories in food.
(7) Odorless, non-toxic and tasteless.
Sodium carboxymethyl cellulose has been used as an additive in the edible industry for many years. Over the years, sodium carboxymethyl cellulose manufacturers have continuously improved the intrinsic quality of sodium carboxymethyl cellulose. Sodium carboxymethyl cellulose has the following characteristics:
The molecules are evenly distributed and the volume proportion is heavier; high acid resistance; high salt resistance; high transparency, very few free fibres; less gel.
(1) Ice cream ingredients: milk, sugar, emulsions, etc. can be evenly mixed;
(2) Good forming performance, not easy to break;
(3) Prevent ice crystals and slippery tongue touch;
(4) Good gloss and beautiful appearance.