The following are some methods and considerations for choosing the degree of substitution of sodium carboxymethyl cellulose in the food industry:
Properties and uses of food
Product types
Beverages:
For clear beverages such as tea drinks and sports drinks, a sodium carboxymethyl cellulose with a lower degree of substitution (usually 0.6 - 0.8) is required to provide a slight thickening effect and maintain the fluidity and transparency of the beverage. For beverages containing pulp or fiber such as fruit juices and vegetable juices, a slightly higher degree of substitution (0.7 - 0.9) may be needed to stabilize the suspension of pulp or fiber and prevent sedimentation.
Dairy products:
For products such as yogurt and pudding, a suitable gel structure is required. Sodium carboxymethyl cellulose with a degree of substitution between 0.7 and 0.9 helps to form a stable gel while maintaining the taste and texture of the product. In ice cream, to improve the anti-melting property and texture, a product with a degree of substitution between 0.8 and 1.0 may be chosen.
Baked goods:
In baked goods such as cakes and bread, the water retention property of sodium carboxymethyl cellulose is mainly utilized. A product with a degree of substitution between 0.6 and 0.8 can absorb and retain water during the baking process, keeping the product soft and moist and extending the shelf life.
Taste requirements:
If the food requires a refreshing and thin taste, such as clear soup and cold dish sauce, a sodium carboxymethyl cellulose with a low degree of substitution (below 0.6) should be chosen to provide only a weak thickening effect. If a thick and rich taste is desired, such as creamy soup and salad dressing, a product with a higher degree of substitution (0.8 - 1.0) is needed to enhance the thickening effect.
Processing conditions
Temperature
In high-temperature processing such as the sterilization of canned foods and the baking of baked goods, sodium carboxymethyl cellulose with a higher degree of substitution (0.8 - 1.0) usually has better thermal stability and can maintain its thickening and stabilizing properties under high temperature without decomposing. For foods processed or stored at low temperatures such as some fresh fruit juices and refrigerated yogurt, the choice of the degree of substitution can be relatively flexible, but generally it is also between 0.6 and 0.9.
Stirring intensity
During the processing, if it involves intense stirring such as the high-speed stirring and mixing of beverages, a sodium carboxymethyl cellulose with strong shear resistance needs to be chosen. A product with a higher degree of substitution usually has better shear resistance and can maintain its thickening effect during the stirring process. For processing with less intense stirring such as the manual preparation of some sauces, the choice of the degree of substitution can focus more on meeting the taste and texture requirements.
Interaction with other ingredients
Synergistic effect with other thickeners and stabilizers
In food formulations, multiple thickeners and stabilizers are often used simultaneously. If agar, carrageenan and other strong thickeners have been used, a sodium carboxymethyl cellulose with a lower degree of substitution (0.6 - 0.8) can be chosen as a supplement to achieve the ideal texture. If the other thickeners in the formulation have a weak effect, a sodium carboxymethyl cellulose with a higher degree of substitution (0.8 - 1.0) may be required to undertake the main thickening task.
Interaction with proteins and fats
In foods with a high protein content such as meat products and dairy products, the degree of substitution of sodium carboxymethyl cellulose needs to be moderate (0.7 - 0.9) to avoid affecting the structure and function of proteins. In high-fat foods such as cream and chocolate, a sodium carboxymethyl cellulose with a higher degree of substitution (0.8 - 1.0) helps to prevent fat separation and maintain the stability of the product.
