Due to the excellent rheological properties and gel stability of sodium carboxymethyl cellulose CMC, CMC can prevent food syneresis on the one hand, and increase the expansion rate of food on the other hand.
The most common use of CMC is to control the formation of ice crystals in ice cream and improve its tissue structure after compounding with other gums. CMC is a commonly used ice cream stabilizer, which can increase the expansion of ice cream, improve the melting speed, and give a good shape and taste.
For the application in ice cream, the relationship between the viscosity and temperature of CMC-Na is reversible, that is, when the ice cream dissolves sugar, the viscosity of CMC is lower at higher temperatures, and the viscosity increases with the decrease of temperature during the cooling and aging stages. , which is very conducive to the improvement of the expansion rate of the product.
At the same time, the pseudoplasticity of sodium carboxymethyl cellulose (CMC-Na) creates better conditions for homogenization in the process, so that the homogenization efficiency is improved; if it is applied to instant noodles, it can shorten the flour during operation. The kneading time makes the product uniform and the structure is improved. In addition, it is easy to control the moisture, which can reduce the water supply and reduce the pressure required by the pressing rolls, so that there will be no or less cross-sections. It has excellent film forming toughness and surface steaming. After cooking, the noodle body is bright, smooth, non-sticky, non-deformable, and does not brown after heating. Because it has a strong high viscosity, it can reduce the oil content of instant noodles by 3-5% during the frying process.
