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Sodium CMC is primarily used in the food industry as a thickener and stabilizer. It also helps achieve the desired texture and sensory properties. Due to its versatile functionalities, sodium CMC is widely applied in various food products, as outlined below:
Stabilizers are essential in frozen products to maintain their structure and stability until consumption. Among many stabilizers, sodium CMC is one of the most commonly used in ice cream and other frozen desserts. This is because sodium CMC disperses well and dissolves quickly in water, providing the necessary viscosity and effectively controlling expansion. Additionally, like other stabilizers, sodium CMC regulates ice crystal formation to maintain a uniform texture. It helps ensure product stability even after repeated freeze-thaw cycles. Only a small amount is needed, and it contributes excellent sensory qualities to the final product.
Baked goods encompass a variety of products such as specialty breads, cookies, pies, and pastries.
In dough preparation, sodium CMC's rapid solubility allows it to quickly combine with different ingredients to form a viscous dough. Adding sodium CMC to baked products improves dough uniformity and the even distribution of ingredients such as raisins or candied fruit. During baking, these ingredients remain evenly dispersed throughout the product.
Sodium CMC is widely used in soft drinks to suspend fruit juice particles, improve mouthfeel and texture, prevent oily ring formation near the bottle neck, and mask the unpleasant bitter aftertaste of artificial sweeteners.
There are two main categories of dairy products: neutral pH products such as dessert creams, and acidic products such as yogurt beverages.
Neutral Products: Sodium CMC is added to produce various textured dessert creams. It prevents dehydration shrinkage caused by starch, carrageenan, or CMC-carrageenan mixtures, enabling the production of stable whipped cream products suitable for storage.
Acidic Products (Yogurt): Sodium CMC is commonly used in yogurt due to its anionic nature. It interacts with casein proteins near their isoelectric point (pH 4.6) to form soluble complexes that are stable under heat treatment and during storage. This property enables the production and stabilization of a range of products, including fermented milk drinks, yogurt beverages, buttermilk, dairy drinks, and fruit-flavored milk drinks.
