CMC Functional Properties In Food Applications

- Oct 26, 2018 -

CMC Functional Properties in Food Applications

As the food industry has developed rapidly, the market and applications of sodium carboxymethyl cellulose are on the increasingly growing trend. In many applications, the main roles and functions of sodium carboxymethyl cellulose are as follows.

 

1. Thickening and Emulsifying Stabilizing Effects

 

The edible sodium carboxymethyl cellulose can play a emulsifying stabilizing role in the drinks containing fat and protein. For the general soy milk, cocoa milk, peanut milk, juice milk, coconut milk, almond milk,and fruit juice soymilk, they are characterized by containing different degrees of fat and a certain amount of protein, tending to separate and float during storage, forming an unsightly “collar”, and largely affecting the appearance of products. In addition, protein is easy for condensation and separation. Especially for low-pH products, protein is bound to condense.

 

In order to solve these problems in the quality, an appropriate amount of sodium carboxymethyl cellulose can be added, because sodium carboxymethyl cellulose is dissolved in water to become a transparent stable colloid. The protein particles become the particles with the same electric charge under the protection of colloid film, making protein particles in a stable state. It also has a certain emulsifying effect, while reducing the surface tension between fat and water at the same time, and making fat sufficiently emulsified, so that quality problems can be satisfactorily resolved. Therefore, sodium carboxymethyl cellulose is often applied in the food industry as a thickener, making food maintain the uniform flavor, concentration and texture.

 

2. Effects with Protein

When the pH value is greater than or less than the isoelectric point of protein, sodium carboxymethyl cellulose can form a compound structure with protein, help to improve the stability of emulsion, and on the other hand, is also beneficial to the shape maintenance of ice cream texture. This effect enables the solubility of proteins to be extended to a certain range of pH. In addition, sodium carboxymethyl cellulose is mixed with whey protein concentrate, and can replace egg protein and skimmed milk powder to make various kinds of cakes. After adding sodium carboxymethyl cellulose, the volume of cake will be increased and the quality improved. sodium carboxymethyl cellulose also replace the egg protein in other products, such as replacing the egg protein of puddings, sauces, soup and pasty cakes.


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