Effect of Sodium Carboxymethyl Cellulose on the Quality of Soft Serve Ice Cream

Effect of Sodium Carboxymethyl Cellulose on the Quality of Soft Serve Ice Cream

1. Production status of soft ice cream

Soft-serve ice cream is a kind of frozen drink that is not exactly the same as hard ice cream. The main difference is that soft-serve ice cream has a low puffing rate, generally only about 40%. There is no freezing hardening process in the production process, and it is aged at room temperature and has a short aging time, generally only 15-20min; while hard ice requires a hardening process, cold chain transportation, the expansion rate is usually 80% to 120%, and the aging time is more than 20h. At present, there are nearly 100 soft ice cream brands circulating in the market in my country, including imported brands and domestic products. The production process is simple, mainly simple physical mixing, no homogenization process, and short aging time. Therefore, its formula research is somewhat different from traditional hard ice cream.

The effect of adding stabilizers to soft ice cream is to increase the viscosity of the soft ice cream slurry; improve the dispersion of oil and fat-containing solid particles; prevent or inhibit the growth of ice crystals and delay the appearance of ice slag; improve the taste and internal structure of soft ice cream and appearance state; improve the dispersion stability and melting resistance of the soft ice cream system.

2. Sodium carboxymethyl cellulose for soft ice cream production

CMC (carboxymethyl cellulose) is a white fibrous or granular powder, odorless, tasteless, and hygroscopic, can be easily dispersed in water to form a colloid, insoluble in organic solvents such as ethanol, ether and acetone. As a stabilizer for ice cream, it can make ice cream products have a fine and smooth texture, good taste, strong melting resistance, and not easy to deform. The average degree of polymerization of sodium carboxymethyl cellulose for ice cream is 250-500, and its 1% aqueous solution is 200~500 centipoise at 25℃. The effect of sodium carboxymethyl cellulose on the expansion rate of ice cream is relatively obvious. Its most prominent feature is that it can significantly reduce the hardness of ice cream and greatly improve the quality and taste of soft ice cream.

As a professional supplier of sodium carboxymethyl cellulose, Jining Fortune Biotech Co.,Ltd. will provide you with the highest quality food grade CMC.