The Role of CMC Sodium Carboxymethyl Cellulose in Bakery Products

CMC sodium carboxymethyl cellulose is a white to light yellow powder, granule or fibrous substance with strong hygroscopicity and easy solubility in water. Its solution shows high viscosity in neutral or alkaline conditions, and it is stable to drugs, light and heat. As an improver for bakery products, it is a food additive used to improve the processing quality of dough, and the common colloids are listed as follows:

Understanding the role of carboxymethyl cellulose CMC in bakery products

• CMC sodium carboxymethyl cellulose is used in bread production, which can make the honeycomb uniform, increase the volume, and reduce the phenomenon of crumbly. It can both prevent the bread from collapsing and keep it warm and fresh.

• CMC sodium carboxymethyl cellulose is used in the production of instant noodles and dried noodles, which can enhance the toughness and cooking resistance of noodles, and make the texture of noodle products delicate. At the same time, adding CMC sodium carboxymethyl cellulose in the production of instant noodles can reduce the oil absorption during frying, and really reduce the oil absorption of noodles by 1% to 2%. This saves oil consumption, reduces production costs, and improves economic benefits.

• CMC sodium carboxymethyl cellulose can improve the water absorption of dough, thereby accelerating the production speed of dough.

• CMC sodium carboxymethyl cellulose can enhance the water retention and viscoelasticity of noodles

The application of carboxymethyl cellulose CMC in the production of frozen noodles can prevent the deformation and breakage of food appearance, and extend the shelf life of food by adding CMC sodium to frozen noodles.

The application of guar gum

Guar gum is an efficient water-based thickener, which integrates thickening, suspending, emulsifying, stabilizing, shaping, and preserving. It can replace carrageenan, sodium alginate, pectin, improve product quality, and reduce production costs. Because of its high viscosity and small dosage, it has stable effect in many systems such as oil, water, and solids. Since the entire guar seed is edible, no chemical substances are brought in during the production of guar gum. Therefore, unlike other chemical thickeners containing difficult-to-remove chemical impurities, it is generally considered safe and can be directly used as a food additive.

• It has a stabilizing effect, which can maintain the stability of oil, water, solids, and viscosity and colloids.

• It has the same water retention ability as CMC sodium carboxymethyl cellulose.

• It has a thickening effect, which makes the noodles more sticky.

• It has the same function as CMC sodium carboxymethyl cellulose in reducing oil absorption.