With the continuous changes in the market, the performance of sodium carboxymethyl cellulose is constantly improving, and it is widely used in industry, agriculture, cosmetics, textiles and other industries.
And we also know that sodium carboxymethyl cellulose is also widely used as a food additive in the food industry. For example, the noodles and instant noodles we eat also have the application of sodium carboxymethyl cellulose.
Sodium carboxymethyl cellulose is used in noodle processing because of its thickening, bonding, strong dispersion and water retention properties, and its aqueous solution can form a network-shaped colloid with very strong cohesion.
Therefore, adding sodium carboxymethyl cellulose to the blank of instant noodles can shorten the kneading and stirring time, and the operation is relatively convenient, easy to shape, increase the toughness and strength of the noodles, reduce the folding, and then improve the quality of the noodle rate.
The aqueous solution of sodium carboxymethyl cellulose is generally different from natural colloids. After adding, sodium carboxymethyl cellulose can make the internal organization of the noodles uniform and stable, and the surface is smooth and clean. After soaking in water at 80 ° C for 4-5 minutes, the noodles are will be soft.
And the taste is smooth and glutinous. After soaking in water at 100 ° C for 5 minutes, it will not be mushy, and the taste is the same. The oil saving and prolonging of the shelf life of fried instant noodles are the key indicators in the production of instant noodles.
The fried instant noodles added with sodium carboxymethyl cellulose in food can not only improve the structural gluten of the noodles, but also increase the moisture content of the dough.
Moreover, sodium carboxymethyl cellulose solution has hydrophilic and oleophobic properties, and sodium carboxymethyl cellulose can form a film on the surface of noodles, which can reduce the oil content of fried instant noodles.
As a thickener, sodium carboxymethyl cellulose also has the functions of water retention and dispersion. Adding sodium carboxymethyl cellulose in the production of noodles can increase its toughness and make the noodles more chewy.
In addition, sodium carboxymethyl cellulose can be eaten as a food additive. A small amount of sodium carboxymethyl cellulose is not harmful to the human body. Therefore, everyone can use sodium carboxymethyl cellulose with confidence.
As the world's leading supplier and manufacturer of sodium carboxymethyl cellulose products, Jining Fortune Biotech Co., Ltd. has more than 40 years of experience, a particularly deep understanding and strong technical force. Welcome to inquire!