The role of CMC in food
Edible CMC has the functions of thickening, emulsifying, shaping, water retention, and stabilization. Adding CMC to food can reduce food production costs, improve food quality, improve food taste, and extend the shelf life of food. It is an ideal food additive in the food industry and can be widely used in various solid and liquid beverages, cans, and candies. , pastries, meat products, biscuits, instant noodles, rolled noodles, quick-cooked foods, quick-frozen flavored snack foods and soy milk, yogurt, peanut milk, fruit tea, juice and other foods.
The functions of CMC in food production
1. Thickening: obtain high viscosity at low concentration. It can control viscosity during food processing while giving food a lubricating feel.
2. Water retention: Reduce the syneresis of food and extend the shelf life of food.
3. Dispersion stability: maintain the stability of food quality, prevent oil and water stratification (emulsification), and control the size of crystals in frozen foods (reduce ice crystals).
4. Film-forming properties: Form a layer of film in fried foods to prevent excessive absorption of fat.
5. Chemical stability: stable to chemicals, heat and light, and has certain anti-mildew properties.
6. Metabolic inertness: As a food additive, it will not be metabolized and does not provide calories in food.
7. Odorless, non-toxic and tasteless.
Performance of Edible CMC
CMC has been used as an additive in the edible industry in my country for many years. Over the years, manufacturing companies have been continuously improving the inherent quality of CMC.
1. The molecules are evenly distributed and have a heavy volume specific gravity;
2. High acid resistance;
3. High salt tolerance;
4. High transparency and very few free fibers;
5. Less gel.
Role in different food production and processing
(1) The role of (ice cream) in the production of cold drinks and cold foods:
1. Ice cream ingredients: milk, sugar, emulsions, etc. can be mixed evenly;
2. Good formability and not easy to break;
3. Prevent ice crystals from forming and making the tongue feel slippery;
4. Good gloss and beautiful appearance.
(2) The role of noodles (instant noodles):
1. When stirred and calendered, it has strong viscosity and water retention, and contains water, making it easy to stir;
2. After steam heating, a thin protective layer is produced, the surface is smooth and shiny, and easy to process;
3. Frying consumes less oil;
4. It can improve the surface quality and is not easily broken during packaging and transportation;
5. It tastes good and does not become mushy when soaked in boiling water.
(3) Role in the production of lactic acid bacteria drinks (yoghurt):
1. Good stability and not prone to precipitation;
2. It can extend the shelf life of the product;
3. Strong acid resistance, pH value within the range of 2-4;
4. It can improve the taste of drinks and make them smooth in the mouth.
