Company News

The Role Of CMC In Food Organization Structure


1. Structure bulking effect

Due to the excellent rheological properties of CMC and its gel stabilizing properties, on the one hand, it can prevent food dehydration and shrinkage, and on the other hand, it can increase the expansion rate of food. The most common use of CMC is to control the formation of ice crystals in ice cream and improve its structure after being compounded with other gums. CMC is a commonly used ice cream stabilizer, which can increase the swelling degree of ice cream, improve the melting speed, and give good shape and mouthfeel. For the application in ice cream, the relationship between the viscosity of CMC and the temperature is reversible, that is, when the ice cream dissolves sugar, the viscosity of CMC is lower at a higher temperature, and the viscosity increases with the decrease of temperature during the cooling and aging mature stage, so It is very conducive to the improvement of the expansion rate of the product. At the same time, the pseudoplasticity of CMC creates better conditions for homogenization in the process, which improves the homogenization efficiency; for example, when it is applied to instant noodles, it can shorten the time for kneading the flour during the operation, and make the product uniform and structured. Improved and easy to control the water, it can reduce the water supply, reduce the pressure required by the nip roller, so that there is no or less cross-section, and it has excellent film forming toughness. After the surface is steamed, the surface is bright, the surface is smooth, and the surface is smooth. Adhesion, no deformation, no browning after heating, because of its strong high viscosity, during the frying process, the oil content of instant noodles can be reduced by 3 to 5%.

2. Thickening and improving taste

CMC can obtain a higher viscosity at low concentrations, which can control the viscosity during food processing and at the same time give the food a smooth feeling. CMC can quickly hydrate and is used in instant soups, chocolate milk and cold drinks containing fruit pulp. At this time, it is used as a thickener; because CMC has pseudoplasticity, it has a refreshing taste and can enhance the taste, while its good suspension stability It can make the product maintain the uniformity of flavor, concentration and mouthfeel. Under the condition of water, CMC can be used in fruit juice drinks, soups, sauces, and instant solid beverages.

3. Water holding effect

CMC is a high-molecular-weight cellulose derivative with a large number of hydrophilic groups (carboxyl and hydroxyl) in its molecular chain. Therefore, CMC has good hydrophilicity and rehydration, which can reduce the syneresis of food. Extend the shelf life of food. The water holding capacity of CMC is used to prevent the water from evaporating in the food or the candy does not form crystals, such as preventing the filling of various fillings in pasta products from "watering out"; in the manufacture of baked foods, because CMC is relatively stable to high temperatures, it makes baked foods Keeping the humidity at a certain level can prevent the aging or cracking of this kind of food, and make the food have a certain appearance configuration. For example, adding 0.1% CMC to the flour for making biscuits and pastries can prevent water evaporation and aging.

4. Suspension effect

CMC acts as a suspending agent in many foods. CMC has a good suspension supporting capacity. If it is used in combination with agar, it can obtain good compatibility and synergy, such as being used in beverages and syrups. At present, it is widely used in suspended beverages such as Lili Orange, Ming Lie Seed Beverage, Coconut Juice and Hawthorn Fruit Beverage.

5. Adhesion

CMC can improve the performance of starch foods (prevent starch aging and dehydration) and control the viscosity of the paste. If it is used in combination with emulsifiers, konjac gum, phosphate, etc., the effect will be better, so it is widely used in noodles, bread, quick-frozen snacks and other foods.

6. Peptization

CMC also has the function of stabilizing protein under acidic conditions and preventing precipitation. CMC reacts with soy protein, gelatin and casein, so that the protein in the system does not precipitate. For example, soy protein is near the isoelectric point under natural conditions. Precipitation will occur (pH 3.5 ~ 5.6), but it can usually prevent precipitation after being combined with CMC; CMC can also stabilize acidic milk products in the pH range of 4.5 ~ 5.0. The effect of CMC on protein can extend the solubility of protein to a certain pH range, so it is widely used in milk yogurt and soy milk products. CMC is also compatible with most water-soluble non-ionic gums and many anionic gums, but when it is combined with xanthan gum, care must be taken to inactivate the cellulase that may be present in xanthan gum, otherwise it will cause enzymatic degradation. When combined with guar gum and carboxyethyl cellulose, it also has a synergistic effect.

7. Cross-linking

In the presence of a chelating agent (citric acid or polyphosphate, etc.), a higher concentration of CMC solution mixes with the multivalent cation AL3+ solution to form an irreversible sponge-like gel structure, which can be used to make some special foods. 8. Curative effect

CMC has strong swelling properties after absorbing water, and it is not easy to digest. It can be processed into diet foods such as biscuits; it is very helpful for intestinal cleansing as cellulose, and is suitable for making low-calorie foods for patients with high blood pressure, arteriosclerosis, and coronary heart disease.