Sodium carboxymethyl cellulose is a kind of cellulose that is widely used in the world. There are more and more applications of sodium carboxymethyl cellulose in the field of food production, and different characteristics play different roles. Now it has been widely used in many food industries such as cold drinks, frozen foods, dairy products, and fruit juices. Sodium carboxymethyl cellulose can be compounded with xanthan gum and guar gum, which can not only improve application performance, but also greatly reduce production costs. Sodium carboxymethyl cellulose has good acid resistance and stability. In particular, its application in beverages can prevent precipitation and stratification of beverages, improve taste and improve high temperature resistance.
One of the sodium carboxymethyl cellulose properties is good melting resistance. Sodium carboxymethyl cellulose is a thickening stabilizer and also used in the compound production of a variety of emulsion stabilizers. The compounding of CMC, guar gum and carrageenan can have the high viscosity of ice cream raw materials and improve the emulsifying ability of raw materials. Therefore, the structure and organization of ice cream will become smoother and more delicate, with smooth flavor, thick texture, and good melting resistance.
If sodium carboxymethyl cellulose is used in ice cream production, the amount of large ice cream crystals can be reduced, and the melting resistance and flavor lubricant of ice cream can be improved. At the same time, if sodium carboxymethyl cellulose is used and cream is added to the ice cream, the amount of solid raw materials used can also be reduced, and the production cost of ice cream can be reduced.
Use sodium carboxymethyl cellulose, guar gum and carrageenan to compound. Sodium carboxymethyl cellulose can make ice cream get higher viscosity materials, can improve the emulsification of protein materials, make the texture of ice cream soft, delicate, more delicious, smooth and thick, and have good resistance to solubility.
The sodium carboxymethyl cellulose manufacturer uses its characteristics to use it in the production of ice cream. Sodium carboxymethyl cellulose can reduce the amount of large ice particles, enhance the ice cream's anti-melting performance and smooth and delicate taste, whiten the color of the cream, and increase the volume of the ice cream. At the same time, the use of sodium carboxymethyl cellulose in ice cream can also reduce the amount of solid matter and reduce the cost of ice cream.
Sodium carboxymethyl cellulose can be used at one time, the dosage is 0.4% to 0.5%. When it is used in ice cream, it must be dry mixed with white sugar and mixed well, then dissolved and filtered. For example, the use of emulsifiers ranging from 0.1% to 0.15% and the combined use can better reflect the benefits of sodium carboxymethyl cellulose. Nowadays, stabilizers and emulsions are often used in the production of ice cream. The main advantage is the ease of use. According to different ice cream requirements, different emulsion stabilizer composite materials are used.