English
日本語
Español
português
русский
العربية
tiếng việt
Sodium carboxymethyl cellulose in food is a common food additive widely used in the food processing industry, especially in salad dressings and jams. It not only improves the stability of the food but also enhances the texture, making the product more attractive. In salad dressings, jams, and other food applications, sodium carboxymethyl cellulose in food plays an important role.
Sodium carboxymethyl cellulose in food is used to make salad dressings, utilizing its ability to easily form emulsions, especially when stored under unsuitable temperature conditions for a long period, thereby improving its stability.
Depending on the desired consistency and oil content, medium or high viscosity CMC is used, with an amount ranging between 0.5-1%. The production of salad dressings involves gradually adding oil to the CMC water phase while stirring. This method can be done directly, mixing the ingredients well and then dispersing them in water using a fork or mixer, stirring for a few minutes, and then slowly adding the oil to form an emulsion. When CMC is insoluble in the process, it disperses in the oil, and under high shear forces, when other ingredients (such as egg yolk, vinegar, salt, etc.) are present in the water phase, it also forms an emulsion.
CMC can be used in various jams as a deep-frozen tray-packed food. Due to the properties of CMC, it can form different structures (smooth, long, or short), especially as it has water-absorbing capabilities, preventing dehydration and shrinkage during thawing and reheating in the oven.
In seasoned tomato ketchup, adding CMC gives the desired consistency and texture, with an amount of 0.5-1%, this amount decreasing as the tomato content increases.
Sodium carboxymethyl cellulose in food can be used as a stabilizer for products with loose textures (porous), considering the stability effect, HPC's foaming action is excellent, and when used together with vegetable fat to make foaming supplements, its effect is superb.
Its most notable and important stabilizing effect is preventing clumping and the uniting of fat particles, preventing stratification of the liquid phase during storage, and preventing shrinkage and dehydration shrinkage.
Sodium carboxymethyl cellulose in food other applications:
Sodium carboxymethyl cellulose in food has low calories, thus making low-calorie products with CMC.
In instant foods, CMC dissolves quickly, imparting a certain viscosity and texture, able to suspend certain components, such as coffee in chocolate drinks.
In meat products, CMC acts as a thickener for glazes and prevents fat separation. It also has binding and water-retaining properties, preventing the shrinkage of sausage meat.
