How to Use Sodium Carboxymethyl Cellulose in the Food Industry?

Sodium carboxymethyl cellulose in food has the functions of thickening, emulsifying, forming, water retention and stabilization. Sodium carboxymethyl cellulose in food can reduce the cost of food production, improve the quality of food, improve the taste of food, and prolong the shelf life of food. It is an ideal food additive for the food industry. It can be widely used in various solid and liquid beverages, canned foods, candies, pastries, meat products, biscuits, instant noodles, etc. Rolled noodles, instant boiled food, frozen snacks and soy milk, yogurt, peanut milk, fruit tea, fruit juice and other food production.

In different foods, sodium carboxymethyl cellulose in food has different uses and dosages.

1. Application of CMC in soymilk. CMC can suspend, emulsify and stabilize soybean milk. It can organically fuse the mixed slurry and prevent fat floating or protein sinking. Moreover, it can play an active role in whitening the color of soymilk, sweetening the taste and removing the smell of beans.

2. Application of CMC in flour products.

(1) The application of CMC for food in bread production can make the honeycomb of bread uniform, increase its volume, reduce the phenomenon of slagging, make the bread not collapse, and have the function of heat preservation and freshness preservation.

(2) CMC in food can be used in the production of instant noodles and rolled noodles, which can enhance the toughness of noodles, improve the cooking resistance of noodles, and make the taste of noodles delicate and lubricated. At the same time, adding CMC in instant noodle production can save oil consumption, reduce production costs and improve economic benefits.