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Views: 0 Author: Site Editor Publish Time: 2022-07-13 Origin: Site
Sodium carboxymethyl cellulose is usually an anionic polymer compound obtained by reacting natural cellulose with caustic alkali and monochloroacetic acid, with a molecular weight ranging from several thousand to one million. CMC-Na is white fibrous or granular powder, odorless, tasteless, hygroscopic, easy to disperse in water to form a transparent colloidal solution.
What are the applications of Sodium carboxymethyl cellulose in acidic beverages?
What are the applications of Sodium carboxymethyl cellulose in the production of steamed bread?
What are the other applications of Sodium carboxymethyl cellulose in daily life?
Acidic milk beverages have a unique sweet and sour flavor and have a wide market. However, in the production process, casein will aggregate and destabilize under acidic conditions, so polysaccharides are generally added to protect casein, stabilize the system and ensure a good taste at the same time. The mechanism of Sodium carboxymethyl cellulose as a polysaccharide to stabilize acidic milk beverages can be described as follows: in the process of acid adjustment, when the pH value is 5.2, CMC-Na begins to adsorb on the surface of casein micelles, and its effect is similar to Under neutral conditions, the role of κ-casein, electrostatic repulsion and steric hindrance of the adsorption layer maintain the stable existence of casein micelles, and CMC-Na has a thickening effect, which can reduce the sedimentation rate of protein particles. The results show that at low pH value, Sodium carboxymethyl cellulose needs a certain concentration; when the concentration is lower than this, the system will lose stability. At pH 3.6~4.6, lower pH systems require more Sodium carboxymethyl cellulose to stabilize. Compared with the acid-adjusting type, fermented acidic milk beverages have higher requirements for stabilizers.
The addition amount of Sodium carboxymethyl cellulose has little effect on the pH value of wheat steamed bread dough. Studies have shown that Sodium carboxymethyl cellulose can effectively improve the texture of wheat steamed bread, effectively reduce the hardness, stickiness and chewiness of steamed bread, and When the addition amount of Sodium carboxymethyl cellulose is 0.06%~0.08%, the performance of each texture index is the best. However, the application of Sodium carboxymethyl cellulose in steamed bread is still less, which also provides the possibility of its application in new fields, which can increase its application range.
Food thickeners have the characteristics of thickening, thickening, stability, salt resistance and temperature resistance, and are widely used in food seasonings. Some scholars have studied the selection and process optimization of thickeners in the preparation of natural meat flavors. The results show that 5% carboxymethyl cellulose is selected as the colloid of meat flavor, and the colloid is dissolved by heating in a water bath at 60~70 ℃, stirring for 30min, and the colloid is dissolved. After 24~48h, it is swollen and then used to prepare meat MSG. The product has good thickening property and is colorless and odorless.
POLIFAR has an excellent technical team, which can be designed according to customers requirements. We have an excellent technical team, which can be designed according to customers requirements.
