Sodium Carboxymethyl Cellulose Used in Frozen Desserts

Sodium Carboxymethyl Cellulose Used in Frozen Desserts

1. Sodium carboxymethyl cellulose in frozen desserts

With the continuous development of science and technology, the performance of sodium carboxymethyl cellulose is also being continuously developed, which gradually expands the application field of sodium carboxymethyl cellulose.

Because the chemical properties of sodium carboxymethyl cellulose are more active, sodium carboxymethyl cellulose can react with many substances, so in the food industry, what effect does sodium carboxymethyl cellulose have on frozen desserts.

In food applications, the frozen dessert industry attaches great importance to the dispersibility of sodium carboxymethyl cellulose. Another feature that cannot be ignored is that sodium carboxymethyl cellulose, like other stabilizers, can control the generation of ice crystals and make the organization of frozen sweets is more uniform.

Even after repeated freezing and thawing, sodium carboxymethyl cellulose can maintain the stability of sweets. Of course, this does not mean the stability of the shape. Usually, the amount of sodium carboxymethyl cellulose added is relatively small, mainly considering the excellent taste.

2. Ice crystal control and stability of sodium carboxymethyl cellulose

In low-fat milk ice cream and ice cream, sodium carboxymethyl cellulose mixed with 15% carrageenan can prevent the mixture from separating before freezing. If the fat content increases, the amount of sodium carboxymethyl cellulose should be increased to obtain creamy structure.

In frozen dairy products, the amount of sodium carboxymethyl cellulose in food is generally about 2%, mainly used as a stabilizer, and the amount in syrup is 0.75%-1%.

With the development of science and technology, it is now introduced that plant matter can replace milk fat for artificial sweets, and the industry has also begun to widely use sodium carboxymethyl cellulose. For example, sorbitol can replace sugar in ice cream.

To sum up, sodium carboxymethyl cellulose plays a prominent role in its dispersibility, good ice crystal control and stability when freezing desserts, and sodium carboxymethyl cellulose in food can be used in repeated freezing. The taste and appearance of desserts are not affected.

And with the continuous development of technology, the emergence of new technologies has made sodium carboxymethyl cellulose widely used in the dessert industry.

Jining Fortune Biotech Co., Ltd., as the world's leading sodium carboxymethyl cellulose manufacturer, has more than 40 years of experience and is an industry leader in the production of carboxymethyl cellulose (CMC), with deep understanding and strong technical strength, our safe, high-quality CMC products support their efforts to improve people's lives. Welcome to inquire!