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Sodium carboxymethyl cellulose is the most widely used and the largest amount of cellulose in the world. Sodium carboxymethyl cellulose in food is more and more widely used, and different characteristics play different roles. Now it has been widely used in many food industries such as cold drinks, frozen foods, dairy products, fruit juices and so on. Sodium carboxymethyl cellulose in food can coat xanthan gum and guar gum, which not only improves product performance, but also significantly reduces production costs. Sodium carboxymethyl cellulose in food has good acid resistance and stability, especially in beverages, it has the characteristics of preventing stratification and precipitation, improving taste, and increasing heat capacity.
If sodium carboxymethyl cellulose is added to jam and cream, the spreadability can be improved. In addition, the sodium carboxymethyl cellulose in food can also be used to preserve freshness of fruits, vegetables and eggs. The 2% to 3% sodium carboxymethyl cellulose solution containing carboxyl benzoic acid can be used for coating and drying of fruits, vegetables, and eggs to maintain the flavor and prevent mildew, and has a fresh-keeping effect. The carboxymethyl cellulose sodium has strong swelling properties after absorbing water, but it is not easy to digest. It can be used in biscuits and diet foods. The sodium carboxymethyl cellulose in food has a stabilizing effect and can be used as a foam stabilizer in beer. It also has viscosity, stability and protective colloid properties. It can be used in ice cream to improve water retention and organization, but it is more effective when used with thickeners such as sodium alginate. In addition, sodium carboxymethyl cellulose can also be used as solid preparations such as fat powder and spices.
Sodium carboxymethyl cellulose in food can be used in combination with various other stabilizers (xanthan gum, guar gum, carrageenan, starch, maltodextrin, etc.), which has a synergistic effect. Generally speaking, if sodium carboxymethyl cellulose manufacturers want to increase the water retention rate and prevent crystallization, they will choose sodium alginate or gelatin to make the cake delicate, smooth, tasty, and good insolubility. It can be mixed with carrageenan or guar gum.
Refined sodium carboxymethyl cellulose has long been recognized as a safe substance by FAO and WHO (the acceptable daily intake per person is 30 mg/kg). The refined sodium carboxymethyl cellulose approved by the Food Chemistry Pharmacopoeia of the United States Food and Drug Administration can be used as a food additive and has been listed as a generally recognized safe (GRAS) substance and listed in the United States Code.
