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Food-specific
Edible sodium carboxymethyl cellulose can emulsify and stabilize beverages containing fat and protein. Generally, fat beverages are characterized by containing different degrees of fat and a certain amount of protein, which are easy to separate and float during storage, forming an unsightly " Collars” that affect the appearance of the product.
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Chemical products
Key words:
Food-specific
Graphic details
Functional properties for food applications
thickening and emulsification stabilization
Edible sodium carboxymethyl cellulose can emulsify and stabilize beverages containing fat and protein. Generally, fat beverages are characterized by containing different degrees of fat and a certain amount of protein, which are easy to separate and float during storage, forming an unsightly " Collars” that affect the appearance of the product.
In addition, protein is easy to coagulate and separate, especially for products with low pH value, protein must coagulate, and CMC-Na can effectively solve these problems. It dissolves in water as a transparent and stable colloid, which can stabilize protein and reduce the gap between fat and water The surface tension makes the fat fully emulsified. Therefore, CMC-Na is often used as a thickener in the food industry.
water retention
Sodium carboxymethyl cellulose has a hydration effect, which can improve the texture of meat products, bread, steamed buns and other foods, and can make the water less volatile, increase the output of products, and increase the taste.
gelation
Thixotropic sodium carboxymethyl cellulose means that the macromolecular chains have a certain number of interactions and tend to form a three-dimensional structure. After the three-dimensional structure is formed, the apparent viscosity of the solution increases; after the three-dimensional structure is broken, the apparent viscosity decreases. Thixotropy is the time-dependent change in apparent viscosity. Thixotropic carboxymethyl cellulose plays an important role in the gel system and can be used to make jelly and jam.
Film forming
Sodium carboxymethyl cellulose can form a layer of film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of the film, a gas environment with low oxygen and high carbon dioxide is formed between the film and fruits and vegetables, thereby reducing the The gas exchange rate and material exchange rate are improved, which is used to extend the shelf life of fruits and vegetables.
Sodium carboxymethyl cellulose also has some other properties, such as suspension and chemical stability, etc. These properties also lay the foundation for its wide application in the food industry.
Dongying Linguang New Material Technology Co., Ltd.
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