Sodium carboxymethyl cellulose has the following important applications in ice cream:
Stabilizing effect: It can help maintain the uniform and stable texture of ice cream, reduce the formation and growth of ice crystals, and keep the ice cream in good taste and appearance during storage and sales.
Increasing viscosity: It helps to increase the viscosity of ice cream, making it have a more suitable consistency and improving the consumer's taste experience.
Improving anti-melting property: It can enhance the anti-melting ability of ice cream to a certain extent and prolong its solid state time in a higher temperature environment.
For example, some high-quality ice cream brands use sodium carboxymethyl cellulose to ensure that the product always maintains good quality during the shelf life. After consumers open the package after purchase, the ice cream still has a delicate taste and is not easy to melt and flow quickly. At the same time, it can also allow ice cream to better maintain its characteristics during production and transportation.
