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CMC sodium carboxymethyl cellulose is an organic substance. CMC sodium carboxymethyl cellulose is a carboxymethylated derivative of cellulose and the most important ionic cellulose gum. CMC sodium carboxymethyl cellulose is usually an anionic polymer compound prepared by reacting natural cellulose with caustic alkali and monochloroacetic acid, with a molecular weight ranging from several thousand to one million. CMC sodium carboxymethyl cellulose is white fibrous or granular powder, odorless, tasteless, hygroscopic, and easy to disperse in water to form a transparent colloidal solution.
In the food industry, as a natural food additive, sodium carboxymethyl cellulose in food is non-toxic, safe and reliable, without side effects, and excellent in performance, and its application is not restricted. In food applications, CMC sodium carboxymethyl cellulose is not only an excellent emulsion stabilizer and thickener, but also has excellent freezing and melting stability, which can improve the flavor of the product and extend the storage time. Especially it has excellent emulsification performance for aqueous solutions of animal and vegetable oils and proteins, and can form a homogeneous emulsion with stable performance. Due to its high safety and reliability, its use is not restricted by the national food hygiene standard ADI.
Sodium carboxymethyl cellulose in food is usually used as a thickener, emulsifier, stabilizer and water-retaining agent for ice cream, bread, salad dressing, etc. Taking ice cream as an example, cellulose ether can be used as a stabilizer, thickener and homogenizer for ice cream. Sodium carboxymethyl cellulose in food can be quickly dissolved in cold water and hot water. The solution has high transparency and fluidity, and can form a stable network structure at different temperatures. The sodium carboxymethyl cellulose in food is not sensitive to temperature changes during storage, which stabilizes the product structure and enhances the solubility of ice cream.
CMC sodium carboxymethyl cellulose is a strong hydrophilic colloid, which can quickly combine with the free water in the material liquid and be evenly distributed in the material liquid. Through stirring, the air can form extremely fine bubbles, which are evenly distributed in the material liquid, so that the ice cream has a fine texture and a good taste, and at the same time increases the expansion rate of the product.
Sodium carboxymethyl cellulose in food can play an emulsifying effect. In ice cream, it can not only capture calcium in the mixture, but also dissociate casein molecular clusters, increasing the emulsifying ability of protein and fat. At the same time, it can reduce the agglomeration of fat and play a certain role in the uniformity of the ice cream liquid.
