Functional Properties and Application of Sodium Carboxymethyl Cellulose in Food

Functional Properties and Application of Sodium Carboxymethyl Cellulose in Food

1. Functional properties of sodium carboxymethyl cellulose in food


(1) Thickening and emulsification stabilization

Edible cmc sodium carboxymethyl cellulose can emulsify and stabilize beverages containing oil and protein. The characteristics of general oily beverages are that they contain different degrees of fat and a certain amount of protein, which are easy to separate and float during storage, forming an unsightly "collar" and affecting the appearance of the product.


In addition, the protein is easy to agglomerate and separate. Especially in products with a lower pH, the protein is bound to coagulate. Cmc sodium carboxymethyl cellulose can effectively solve these problems. It dissolves in water as a transparent stable colloid, which can stabilize proteins.


At the same time, the surface tension between fat and water is reduced, and the fat is fully emulsified. Therefore, CMC-Na is often used as a thickener in the food industry.


(2) Water retention effect

Sodium carboxymethyl cellulose is hydrating. In meat products, bread, steamed bread and other foods, it can play the role of tissue improvement, and it can make the water less volatile, which can increase product yield and taste.


(3) Gelation

Thixotropic sodium carboxymethyl cellulose means that the macromolecular chains have a certain number of interactions and tend to form a three-dimensional structure. After the three-dimensional structure is formed, the apparent viscosity of the solution increases; after the three-dimensional structure is broken, the apparent viscosity decreases.


Thixotropy is a time-dependent change in apparent viscosity. Thixotropic sodium carboxymethyl cellulose plays an important role in the gel system and can be used to make jelly and jam.


(4) Film-forming properties

Cmc sodium carboxymethyl cellulose can form a film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of the membrane, a low oxygen and high carbon dioxide gas environment is formed between the membrane and the fruits and vegetables, thereby reducing the gas exchange rate and the material exchange rate. Sodium carboxymethyl cellulose in food is used to prolong the shelf life of fruits and vegetables.


Cmc sodium carboxymethyl cellulose also has other properties such as suspension and chemical stability. These properties also lay the foundation for its wide application in the food industry.


2. Application of sodium carboxymethyl cellulose in food


(1) Application in dairy products

Acidic milk beverages have a unique sweet and sour flavor and have a wide market. However, in the production process, casein will aggregate and destabilize under acidic conditions, so polysaccharides are generally added to protect casein, stabilize the system and ensure a good taste at the same time.


The mechanism of sodium carboxymethyl cellulose as a polysaccharide stabilizing acidic milk beverages can be described as follows: in the process of acid adjustment, when the pH value is 5.2, Na CMC begins to adsorb on the surface of casein micelles.


Denaturation and precipitation of milk proteins under acidic conditions has always been a key issue affecting the development of yogurt. Sodium carboxymethyl cellulose is mostly used as a stabilizer due to its multifunctional properties, abundant sources and low price.


An emulsion is a dispersion system in which one liquid is dispersed in another immiscible liquid in the form of tiny droplets, which is an unstable system.


(2) Application in the production of bread and steamed bread

Sodium carboxymethyl cellulose has a certain degree of hydrophilicity and rehydration, so sodium carboxymethyl cellulose is used in the production of flour products.


Due to the hydrophilic group in sodium carboxymethyl cellulose, it can combine with water to form a hydrophilic colloid and swell with water during kneading. CMC-Na after swelling can increase the water holding capacity of gluten.


It is beneficial to the proofing of the bread and the retention of carbon dioxide during the baking process, so that the volume of the bread becomes larger, but the amount of sodium carboxymethyl cellulose cannot exceed 6%. Due to its strong water retention, the proper amount of addition can reduce the hardness of the bread.


The addition of sodium carboxymethyl cellulose had little effect on the pH value of wheat steamed bread dough. Studies have shown that sodium carboxymethyl cellulose can effectively improve the food texture of wheat steamed bread, and effectively reduce the hardness, stickiness and chewiness of steamed bread.


(3) Other applications

Food thickeners have the characteristics of thickening, stability, salt resistance and temperature resistance, and are widely used in food seasonings. Due to the thickening effect of sodium carboxymethyl cellulose, it can be used to make jams.


Food additive 466 can also be used to make beverages. The corn beverage is easy to stratify and form precipitation during storage, and the compounding of CMC and sodium alginate can improve the stability.


When both 0.05% sodium carboxymethyl cellulose and sodium alginate were added, the precipitation rate of the corn beverage was the smallest, the stratification was not obvious after centrifugation, and the stability was good. This also laid a certain foundation for the development of the corn beverage market. Sodium carboxymethyl cellulose is also used in the production of ice cream and the clarification of alcohol.