1. Thickening and emulsification stability
Edible Sodium Carboxymethyl Cellulose can play an emulsifying and stabilizing role in beverages containing fat and protein. This is because CMC becomes a transparent and stable colloid after being dissolved in water. The protein particles become particles with the same charge under the protection of the colloid film, which can keep the protein particles in a stable state. It also has a certain emulsification effect, so it can also reduce the surface tension between fat and water to fully emulsify the fat.
CMC can improve the stability of the product. This is mainly because when the pH value of the product deviates from the isoelectric point of the protein, sodium carboxymethylcellulose can form a complex structure with the protein. This structure can improve the stability of the product.
2. Increase bulking
Using Sodium Carboxymethyl Cellulose in ice cream can increase the expansion of ice cream, improve the melting speed, give good shape and taste, and can control the size and growth of ice crystals during transportation and storage. The usage amount is as follows: Add 0.5% of the total amount.
This is mainly because CMC has good water retention and dispersion, and organically combines protein particles, fat globules, and water molecules in the colloid to form a uniform and stable system.
3. Hydrophilicity and rehydration
Such functional properties of Sodium Carboxymethyl Cellulose-CMC are generally used in bread production, which can make the honeycomb uniform, increase the volume, reduce slag, and also have the effect of heat preservation and freshness; noodles added with CMC have good water retention, resistance to cooking and Good taste.
It is determined by the molecular structure of CMC, which is a cellulose derivative. There are many hydrophilic groups in the molecular chain: -OH group, -COONa group, so CMC has better hydrophilic properties than cellulose. Water-based and water-holding properties.
4. Gelation
Thixotropic Sodium Carboxymethyl Cellulose (CMC) means that macromolecular chains have a certain amount of interaction and tend to form a three-dimensional structure. After the three-dimensional structure is formed, the viscosity of the solution increases. After the three-dimensional structure is broken, the viscosity decreases and the thixotropic state occurs. That is, the apparent viscosity change depends on time. CMC with thixotropy plays an important role in the gelling system and can be used to make jelly, jam and other foods.
5. Can be used as a clarifying agent and foam stabilizer to increase taste
Sodium Carboxymethyl Cellulose can be used in wine production to make the taste more mellow and fragrant, with a long aftertaste. In beer production, it can be used as a foam stabilizer for beer to make the foam rich and lasting and improve the taste.
CMC is a polyelectrolyte that may participate in reactions in wine to maintain various types of balance in the wine. In addition, it combines with already formed crystals, changes the structure of the crystals, changes the conditions under which the crystals exist in the wine, and causes precipitation. The accumulation of things.
That' it for today's sharing. Anyone who is interested is welcome to pay attention to Lude Chem. The company adheres to the corporate philosophy of "working together, innovation and win-win", based on the core values of safety, quality, sincerity, respect, excellence and innovation, with technology As the foundation, customers as the foundation, service as the guide, we use first-class products and services to sincerely cooperate with friends at home and abroad to develop together.
