Sodium carboxymethyl cellulose in food can play a role in emulsification and stabilization in beverages containing fat and protein. General soy milk, cocoa milk, peanut milk, fruit juice milk, coconut milk, almond milk, and fruit juice soy milk all contain varying degrees of fat and a certain amount of protein, which are prone to separation and floating during storage, forming an unsightly "collar". This largely affects the appearance of the product. In addition, proteins are easy to condense and separate. Especially for products with a low pH value, protein is bound to coagulate.
In order to solve these problems in quality, an appropriate amount of sodium carboxymethyl cellulose can be added, because sodium carboxymethyl cellulose dissolves in water and becomes a transparent and stable colloid. The protein particles become particles with the same charge under the protection of the colloidal membrane, so that the protein particles are in a stable state. The sodium carboxymethyl cellulose in food also has a certain emulsification effect, and at the same time reduces the surface tension between fat and water, so that the fat is fully emulsified, which solves the quality problem well. Therefore, sodium carboxymethyl cellulose is often used as a thickener in the food industry to maintain uniform flavor, concentration and texture.
When the pH value is greater than or less than the isoelectric point of the protein, the sodium carboxymethyl cellulose in the food can form a composite structure with the protein, which is beneficial to improve the stability of the emulsion. On the other hand, it is also beneficial to the shape of the ice to maintain the creamy texture. This effect extends the solubility of the protein to a certain pH range. In addition, sodium carboxymethyl cellulose mixed with concentrated whey protein can replace egg protein and skimmed milk powder to make various cakes. After adding sodium carboxymethyl cellulose, the volume of the cake increases and the quality improves. The CMC in food industry has also replaced egg protein in other products, such as egg protein in puddings, sauces, soups, and pasty cakes.
It can be seen from the molecular structure of sodium carboxymethyl cellulose that it is a cellulose derivative with a large number of -OH groups and -COONa groups and other hydrophilic groups in the molecular chain. Therefore, the sodium carboxymethyl cellulose in food has good hydrophilicity and water holding capacity of cellulose. Therefore, sodium carboxymethyl cellulose is used in baked foods, which can keep foods at a certain humidity, prevent foods from syneresis, and keep foods with a certain shape and appearance. For example, adding sodium carboxymethyl cellulose to the flour for making biscuits and cakes can prevent water evaporation and aging.