Application

1. Application of CMC in fermented yogurt

1.1 Basic raw materials for fermented yogurt

Fresh milk or milk powder, sucrose ester, citric acid, compound stabilizer (including CMC), granulated sugar, sodium citrate, phosphate, preservative and essence, drinking water, etc.

1.2 Process

Raw milk → sterilization → cooling → inoculation and fermentation → cooling → (mixed with CMC+sugar+sucrose ester) dissolution and addition → stirring → acid and aroma adjustment → homogenization and sterilization → cooling → packaging.

1.3 Key Process Points

1.3.1 The composite stabilizer is an acid resistant CMC: PGA (propylene glycol alginate)=1:1, with an addition of 0.4% of the total amount of the composite CMC.

1.3.2 It is best to mix the stabilizer and sugar and sucrose esters dry first, then dissolve them in water at 50 ℃, filter them after complete dissolution, and then cool them to 15 ℃ before adding them to yogurt.

1.3.3 When adjusting the acid, it should be slow first and then fast, and the final pH should be controlled between 3.8 and 4.0. When mixing acid and aroma, the temperature should be lower than 15 ℃, and generally, manufacturers with conditions are stirring at 5 ℃.

2. Application of CMC in formulated yogurt

2.1 Main raw materials for blended yogurt

Milk powder, granulated sugar, acid resistant CMC, preservative essence, hydrolyzed protein, citric acid, sodium citrate, purified water, etc.

2.2 Process

Acid resistant CMC and sugar dry mixing → dissolution → mixing with other raw materials → adjusting acid and aroma → homogenization → sterilization → cooling → packaging.

2.3 Process points

2.3.1 Adjust the acidity when the stirring cooling temperature is lower than 10 ℃.

2.3.2 When adjusting the acid, it should be slow first and then fast, quickly passing the pH range of 4.6-5.0, and ultimately controlling the pH between 3.8-4.0.

3. Application of CMC in Instant Noodles

3.1 Application in fabrics

CMC has the characteristics of dispersion and water retention in flour, and has the effect of increasing bonding force. It can shorten the kneading time of flour, facilitate operation, and be easy to shape, increase the toughness and strength of noodles, and thus improve the yield of high-quality products. Due to the difference between CMC colloid and general natural colloid, adding it can make the internal structure of noodles uniform and stable, and the surface is smooth and smooth, with a smooth taste. For fried instant noodles, adding CMC can effectively reduce the oil content of the noodles. Due to the hydrophilic and oil repellent properties of CMC, the final instant noodle product can have an oil content of around 18%.

Add CMC to the flour using FH9, FVH9, or FVH6 at a dosage of 0.25-0.4%. When using, CMC can be mixed with some other additives first, then dissolved in water, and then sprayed into kneading and flour. CMC can also be dry mixed with various additives and flour, and then kneaded with water to make dough.

3.2 Application in seasoning bags

CMC can be added to various sauces or seasoning packages of instant noodles. Due to the thickening and strong dispersing properties of CMC, as well as its water retention and preservation effects, the addition of CMC can improve the uniformity of the sauce and extend its shelf life to a certain extent. Due to the unique nature of CMC colloids, sauces or seasoning packages dissolve and disperse quickly, resulting in a uniform and consistent taste of noodle soup.

Add CMC to the sauce soup at a dosage of 0.8-1.2%. When using, CMC can be mixed with sugar, monosodium glutamate, and salt first, and then mixed with other additives.

4. Application of CMC in Ice Cream

4.1 Application of CMC in Ice Cream

4.1.1 CMC can increase the melting resistance of ice cream

The aqueous solution of CMC has excellent flowability compared to other slurries, especially colloids such as starch and guar gum. It can generate stable network structures at both high and low temperatures, and is stable to temperature changes. Therefore, the addition of CMC to ice cream has good resistance to melting.

4.1.2 CMC is a good excipient for ice cream

The viscosity of CMC aqueous solution is higher than that of xanthan gum, gelatin, sodium alginate, etc. If the viscosity value of 2% aqueous solution measured with a B-type viscometer is above 30000 MPa. s, and the combination of CMC and sodium alginate has a doubling effect. The "Jie" brand CMC has good pseudoplasticity, so it is added to ice cream to increase the consistency of the mixture under homogeneous aging conditions, thereby increasing the viscosity of the mixture and avoiding the re aggregation of fat balls during the cooling and aging processes. CMC has a strong dispersing effect, so it can make the mixed materials more uniform and more suitable for industrial production.

4.1.3 CMC is a good ice cream puffing agent

CMC is a highly hydrophilic colloid that can quickly combine with free water in the material and is evenly distributed in the material. When stirred, it can quickly form extremely fine bubbles in the air, evenly distributed in the material, making the ice cream tissue very delicate, improving the expansion rate, and making the taste good.

4.1.4 CMC is an emulsifier for ice cream

CMC can play a certain emulsification role. In ice cream, CMC not only captures the calcium in the mixture, but also dissociates the casein molecular groups, increasing the emulsifying power of protein and fat, while reducing the cohesiveness of fat. It plays a certain role in the homogenization of ice cream liquid.

4.2 Requirements and dosage for adding CMC to ice cream

Adding CMC to ice cream requires high viscosity, and adding CMC to fruit based ice cream also requires a certain degree of acid resistance.

In general, the CMC model added to ice cream is FVH9, with a separate stabilizer of 0.4-0.5% added to CMC. When mixed with other gums, the CMC addition is 0.3-0.4%, and the other gums are 0.1-0.2%. If acidic ice cream CMC model is selected, FVH9.

 5. Application of CMC in soy milk

5.1 The role of CMC in soy milk

The addition of CMC in soy milk can achieve suspension, emulsification, and stability, and CMC is a strong dispersant that can prevent fat stratification, whiten and sweeten soy milk, and even better, it can eliminate bean odor.

5.2 Precautions for using CMC in soy milk

Soymilk can be made into various flavor types, including ginger jujube soy milk, peanut sour soy milk, various vegetable and fruit soy milk. When soy milk needs to be adjusted to improve its taste, the temperature should be lower than 20 ℃ to prevent it from settling and floating. And it needs to be homogeneous. Generally, a homogeneous pressure of 20-30mpa. s is better. Some fatty soy milk products also require the addition of 0.1-0.2% emulsifiers.

5.3 Selection and dosage of CMC in soy milk

Generally, soy milk can be made into sweet products. When the pH is between 6.5 and 7.5, CMC FH6 can be used; When the pH of soy milk is between 3.8 and 4.2, CMC FH9 can be selected, with an addition generally ranging from 0.35 to 0.45%.

6. Application of CMC in mooncakes and other pastries

6.1 The role of CMC in mooncakes and other pastries

CMC aqueous solution is mixed with flour to make mooncakes and other cakes, which can inhibit mold, prevent water shortage and hardening, and extend the shelf life. CMC can adjust and increase the gluten of flour, improve the texture of flour, and has the advantages of good formability, smooth, full, and not easily damaged cake body.

Adding CMC to the pie filling can make the filling soft, fragrant, and soft, with good formability and water retention, giving the upper mouth a sense of freshness.

6.2 Selection and dosage of CMC

Generally, the addition of CMC to the cake epithelium is 0.25-0.35%, and the CMC type used is FH6 or FVH6. The addition of CMC to the cake filling is 0.5-1.0%. The types used depend on the type of filling, such as FH6 for the regular type and FH9 for the fruit type.

7. Application of CMC in soy sauce

7.1 Application and usage of CMC in soy sauce

Soy sauce is a necessity in daily life, and everyone likes it to have less sediment, a certain consistency, and good uniformity. Therefore, adding edible grade salt resistant CMC is the best choice.

CMC is first dissolved in water before being added to various other seasonings, and then stirred to produce soy sauce. CMC is a powerful dispersant that evenly disperses various seasonings, making the entire bottle of soy sauce uniform. CMC also has a stabilizing and thickening effect. After addition, the sensory indicators of color, aroma, taste, and shape are significantly improved.

7.2 Selection and dosage of CMC in soy sauce

The addition amount of CMC in soy sauce is generally 0.3-0.45%, and the selected model is FH9 or FM9.

8. Application of CMC in Meat Products (Ham Sausage, Lunch Meat, etc.)

8.1 The role of CMC in meat products

After adding CMC to meat products, various seasonings and seasonings can be evenly dispersed, improving their adhesion. At the same time, various seasonings and solid ingredients are more well combined, making meat products more tender and delicate. It can also prevent oil leakage and extend the shelf life.

8.2 Selection and dosage of CMC

The addition amount of CMC is generally 0.6-0.8%, with a high level of up to 1.5%. The selected model is usually FH6 or FVH6.

9. Application of CMC in liquid beverages (such as juice drinks and tea drinks)

9.1 The role of CMC in liquid beverages

Adding CMC to liquid beverages (such as juice drinks and tea drinks) can make their suspended solids uniform and full, without layering, with bright colors and a round taste. It can also prevent sugar recrystallization and extend the shelf life.

9.2 Selection and dosage of CMC in liquid beverages

The addition amount of CMC in fruit juice drinks and tea drinks is 0.35-0.45%, and CMC FH9 is generally used for fruit juice drinks; Tea drinks generally use CMC FH6.

10. Application of CMC in Babao Congee and Sesame Paste

10.1 CMC plays a thickening role in Babao Congee, sesame paste and other foods. It can make the solids in Babao Congee evenly suspended in the container, and use this kind of food to smooth the quality, improve the sweet taste, and make it stable. Compared with starch paste, it has more prominent advantages.

10.2 Selection and dosage

The CMC added in Babao Congee is 0.3-0.4%, and CMC FVH9 can be selected; The addition amount of CMC in sesame paste and other foods is 0.3-0.4%, and the optional CMC model is FH6.

11. Application of CMC in Quick Frozen Foods

11.1 The role of CMC in frozen foods

There are many quick-frozen foods on the market now, such as Xiaolongtangbao, dumplings, Wonton, rice dumpling, Spring rolls, etc. After CMC is added to the skin processing of these quick-frozen foods, it can prevent the appearance from deformation, make the skin unbreakable, thin and soft, and extend the shelf life because of its good water retention. After adding CMC to the filling of frozen food, it can evenly distribute the filling and other materials added, and it also has excellent water retention and preservation, making the taste fresh and delicate.

11.2 Selection and dosage of CMC

The addition amount in the skin of frozen food is 0.3-0.4%, and the addition amount in the filling is 0.6-0.8%. CMC FH6 or CMC FVH6 can be selected for both options.

12. Application of CMC in Fruit Preservation

12.1 Preservation effect of CMC

Applying or spraying CMC solution on the surface of fruits, eggs, vegetables, fish, and meat, such as oranges, peaches, plums, apples, longan, lychee, etc., can not only kill bacteria and mold, but also make the fresh-keeping object tend to a dormant state, thus achieving the purpose of preservation. If fruits are sprayed with CMC solution and refrigerated, the preservation effect is better.

12.2 Selection and dosage of CMC for preservation

CMC is generally sprayed with a 0.4-0.8% aqueous solution as a preservative, and the selected model is FM6 or FM9.

13. Application of CMC in Seasonings

Seasonings such as jam, chili sauce, peanut butter, sesame sauce, and tomato sauce, with the addition of CMC, mainly have thickening, water retention, and stability effects, and can improve the quality of the aforementioned products, enhancing the sensory indicators of color, aroma, taste, and shape.

The amount of CMC added to the seasoning is 0.4-0.5%, and the selected model is FH9.

14. Application of CMC in Various Flour Products

Adding CMC to foods such as biscuits, noodles, rolls, and bread can adjust the gluten of the flour, improve the powder quality, control water more easily, increase strength, make the food less fragile and not easy to break, and can make the peak height of the bread uniform, increase the volume, and reduce residue when eating.

The amount of CMC added to flour products is 0.3-0.4%, and the selected model is FH6 or FVH6.

15. Application of CMC in Beer and Yellow Rice Wine

After the application of CMC, the beer foam is more delicate and stable, making the yellow rice wine and beer taste mellow, mellow and fragrant, and the aftertaste lasting.

The amount of CMC added to beer and yellow rice wine is 0.2-0.4%, and the selected model is FM6 or FM9.