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Functional characteristics and applications
CMC is not only a good emulsifying stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve the flavor of products and extend storage time.
In 1974, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) approved the use of pure CMC in food after rigorous biological and toxicological research and testing. The international standard safe intake (ADI) is 25mg/kg body weight/day.
Thickening and emulsifying stability
Consuming CMC can have an emulsifying and stabilizing effect on beverages containing oil and protein. This is because CMC dissolves in water and becomes a transparent and stable colloid. Protein particles become particles with the same charge under the protection of the colloid film, which can keep the protein particles in a stable state. It also has a certain emulsifying effect, so it can also reduce the surface tension between fat and water, allowing fat to fully emulsify.
CMC can improve the stability of products because when the pH value of the product deviates from the isoelectric point of the protein, carboxymethyl cellulose sodium can form a composite structure with the protein, which can improve the stability of the product.
Improve swelling degree
The use of CMC in ice cream can increase the swelling degree, improve the melting speed, give good shape and taste, and control the size and growth of ice crystals during transportation and storage. The usage amount is added in a ratio of 0.5% of the total amount.
This is because CMC has good water retention and dispersibility, organically combining protein particles, fat globules, and water molecules in the colloid to form a uniform and stable system.
Hydrophilicity and rehydration
The functional properties of CMC are generally used in bread production, which can make the honeycomb uniform, increase its volume, reduce residue, and also have the function of insulation and preservation; The noodles with added CMC have good water holding capacity, are resistant to cooking, and have a good taste.
This is determined by the molecular structure of CMC, which is a cellulose derivative with a large number of hydrophilic groups in the molecular chain: - OH group and - COONa group. Therefore, CMC has better hydrophilicity and water holding capacity than cellulose.
Gel
Thixotropic CMC refers to the phenomenon where large molecular chains have a certain amount of interaction and tend to form a three-dimensional structure. After forming a three-dimensional structure, the viscosity of the solution increases, but after breaking the three-dimensional structure, the viscosity decreases. The thixotropic phenomenon is that the apparent viscosity change depends on time.
CMC with thixotropy plays an important role in gelation systems and can be used to make foods such as jelly and jam.
It can be used as clarifying agent and foam stabilizer to increase taste
CMC can be used in alcohol production to make the taste more mellow, rich, and long-lasting; It can be used as foam stabilizer in beer production to enrich and prolong Foam and improve taste.
CMC is a polyelectrolyte that may participate in various reactions to maintain the balance of the wine body in wine, while also combining with the already formed crystals, changing the structure of the crystals and causing changes in the conditions for their existence in wine, leading to the aggregation of precipitates.