With the rapid development of the food industry, the market and application of sodium carboxymethyl cellulose are showing an increasing trend. What are the effects of sodium carboxymethyl cellulose in food?
Sodium carboxymethyl cellulose in food has excellent suspension support. Sodium carboxymethyl cellulose is used in liquid beverages, which can suspend the pulp, various solids or other substances in the container, and make it even and full, which can make the beverage brighter in color and taste better. If sodium carboxymethyl cellulose is combined with other edible pectins in a certain proportion to make additives for special beverages, the effect will be better. Therefore, the sodium carboxymethyl cellulose in food is widely used in fruit teas such as hawthorn and nectar, fruit beverages such as orange juice and coconut juice, and vegetable juices such as pumpkin. The amount of sodium carboxymethyl cellulose added is generally between 0.1% and 0.4%.
The sodium carboxymethyl cellulose in food plays an important role in the gelling system, and can be used to make jelly, panna cotta, jam and other foods. Sodium carboxymethyl cellulose refers to the existence of certain interactions on the macromolecular chain, which tends to form a three-dimensional structure. After the three-dimensional structure is formed, the viscosity of the solution shows an increasing trend; and after the three-dimensional structure is destroyed, the viscosity shows a decreasing trend. The phenomenon of thixotropy indicates that the viscosity changes at any time. When the shear rate (D) is constant, that is, when D=K, the viscosity of sodium carboxymethyl cellulose will decrease with time; when the shear rate is released, that is, D = 0, the viscosity will increase with time. This thixotropy of the solution is an important characteristic of the gelling system (that is, the abnormal rheological system), which is very useful in food. Like the jelly, panna cotta and jam in food, CMC gel and MCC-CMC gel can be used, or used together with natural gums.
Because the sodium carboxymethyl cellulose in food has different characteristics and gel stabilization, it can prevent syneresis on the one hand, and increase the bulkiness on the other hand. For example, when sodium carboxymethyl cellulose is used in instant noodles, it can shorten the kneading time during the operation, make the product uniform, and improve the structure. In addition, the sodium carboxymethyl cellulose is beneficial to control the amount of water, and can reduce the amount of water supply and the required pressure for noodles, so that there is no or less cross-section, and it has excellent film-forming toughness. After the noodles are steamed, the body is bright, the surface is smooth, and there is no adhesion, deformation or browning after heating. Since the sodium carboxymethyl cellulose in food has a stronger high viscosity, the oil content of instant noodles can be reduced by 3% to 5% during the frying process.