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1.1. Main Raw Materials of Fermented Yoghurt
Fresh milk or milk powder, sucrose ester, compound stabilizer (including CMC), granulated sugar, sodium citrate, phosphate, preservative, essence and drinking water, etc.
1.2. Processing Technology
Raw milk→Sterilization→Cooling→Insulated fermentation→Cooling→(Compound CMC+Sugar+Sucrose Ester) Completely dissolving and then adding→Stirring→Flavoring acid and odor→Homogeneous sterilization→Cooling→Packing
1.3. Key Point During Processing
1.3.1. The compound stabilizer is acid-resistant CMC: PGA (propylene glycol alginate)=1:1, the dosage of compounded CMC accounts for 0.4% of the total amount.
1.3.2. Compounded stabilizer, sugar and sucrose ester had better be dry-mixed. Then dissolving with 50℃ water. Filtering the solution after complete dissolution. Cool it to 15℃ and add the yoghurt.
1.3.3. Slowly flavour acid, then become quickly to control the final pH value at 3.8-4.0. The temperature should be below 15℃when flavouring acid and odour. The conditional factories usually agitate below 5℃.
1.3.4. Can select CMC FM9, FH9, and FH10.
2.1. Main Raw Materials of Formulated Yoghurt
Milk powder, granulated sugar, acid fastness CMC, preservative, essence, protein hydrolysate citric acid, sodium citrate, purified water, etc.
2.2. Processing Technology
Drymix acid fastness and granulated sugar → Dissolving→Mixing other raw materials→Flavoring acid and odor→Homogenization→Sterilization→Cooling→Packing
2.3. Key Point During Processing
2.3.1. Agitating and Cooling temperature should be below 10℃ when flavouring.
2.3.2. Slowly flavour acid, then become quickly to control the final pH value at 3.8-4.0.
2.3.3. Can choose CMC FH9 or FVH9. The dosage is 0.4% or so.
3.1. Applications in Flour
Adding CMC ingredient into the flour can make the flour with characteristics of dispersion, water retention, and strong cohesion. It can shorten the kneading time and is easy to operate, Increasing the toughness and strength of noodles to improve the premium grade product rate. Different from natural gum, the noddles are smooth with a uniform, stable interior structure, and bright, clean surface after adding CMC cellulose gum. For oil-fried instant noddles, oil content can be effectively reduced after adding CMC. Because CMC has characteristics of hydrophilic and hydrophobic oil, it controls the oil content at 18% or so.
You can add CMC FH9, FVH9 or FVH6 into flour, with a dosage of 0.25%-0.4%. When using CMC, you can premix it with other additives, dissolving with water till completely dissolving, then spraying on the kneaded flour. Or you can mix up CMC, other additives and flour together, and then add water and knead to the flour billet.
3.2. Applications in Seasoning Bags
CMC can be added in sauce or seasoning bags of various instant noodles. CMC is featured by thickening, strong dispersion, water, and freshness preservation, with which sauces can have better homogeneity and longer shelf life. Materials in sauce or seasoning bags can dissolve and disperse quickly with CMC gum's own characteristics, so the taste of noodle soup is delicious.
Can select and add CMC FH6 or FH9 (salt tolerance) into sauce and seasoning, with a dosage of 0.8%-1.2%. Premix CMC, sugar, monosodium glutamate and salt, and then mix them with other ingredients.
4.1. Uses of CMC in Ice Cream
4.1.1 CMC can increase the melting resistance of ice cream
CMC aqueous solutions have excellent fluidity, compared with other pulp, especially starch gum and guar gum. The stable lattice-like structure can be formed under both high and low temperatures. This is the reason that ice cream has good melting resistance with CMC.
4.1.2 CMC is an ideal excipient of ice cream
CMC aqueous solution has a high viscosity, compared with that of xanthan gum, gelatin, and sodium alginate. The viscosity of 2% aqueous solution is more than 30,000mPa.s tested by Brookfield viscometer. There is higher viscosity if mixing CMC with sodium alginate. CMC produced by Fortune Biotech has good pseudo-plasticity, so in the case of homogeneous ageing, the consistency and viscosity of ice cream liquid can be raised with CMC. Avoid fat globule gathering again during the procedures of cooling and ageing. Moreover, CMC has strong dispersion to enable mixed materials much more uniform and suitable for industrial production.
4.1.3 CMC is an ideal swelling agent of ice cream
CMC is a kind of gum with strong hydrophily, which can combine with free water in the liquid material quickly, and evenly distribute it. When stirring, many fine air bubbles will form and uniformly distribute in the liquid material, so that to make the structure of ice cream smooth, and improve expansion rate and taste.
4.1.4 CMC is an emulsifier of ice cream
CMC has certain emulsification. CMC can not only chelate the calcium ion in mixed materials but also can dissociate casein molecular mass. It can strengthen the protein fat emulsifying ability, and reduce the aggregation of fat. CMC plays a certain role during ice cream homogenization.
4.2. The Requirements and Dosages of Adding CMC into Ice Cream
It requires high viscosity when adding CMC into ice cream. It also requires certain acid fastness when using CMC to produce fruit ice cream.
Can use CMC FVH6 for common ice cream. Dosage is 0.4%-0.5%. When compounding with other gums, the CMC dosage is 0.3%-0.4%, and the dosage of other gums is 0.1%-0.2%. For acid ice cream, you can use CMC FVH9.
5.1 CMC Usages in Soymilk
CMC has the property of deflocculation, emulsification and stabilizing. The powerful dispersing ability of CMC prevents fat layering, has an effect of whitening, sweetening and removing beany flavor.
5.2 Use Precautions of CMC in Soymilk
There are different tastes of soymilk, such as ginger and jujube soymilk, peanut sour soymilk, various vegetable, and fruit soymilk. The temperature should be below 20℃ when adjusting the pH value to change the soymilk taste. Should prevent sediment floating. Besides, it requires homogenization with homogenization pressure 20-30mPa.s. For the soymilk contains more fat need to add 0.1%-0.2% emulsifier.
5.3 CMC Model Selection and Dosage
For the usual sweet soymilk with pH value 6.5-7.5, we can use CMC FH6. When the pH value of soymilk is 3.8-4.2, it can select CMC FH9. Dosage is usually 0.35%-0.
6.1 CMC Usages in Moon Cakes and Other Cakes
Mix CMC aqueous solution with flour to make moon cakes and other cakes, can inhibit milden and rot, prevent water shortage and hardening, prolong shelf life. Adding CMC into flour can adjust and increase gluten strength, improve the flour structure. With good moldability, bright and full pie body, and not easy to damage, etc.
Pies with adding of CMC can make the stuffing delicious and soft with good moldability, water retention, and fresh taste.
6.2 CMC Model Selection and Dosage
Usually, add CMC in the surface or wrapper of pies with dosage 0.5%-1.0% Can choose CMC FH6 or FVH6. CMC dosage in pies body is 0.5%-1.0%, the models to use are according to pies tastes. For example, common pies can use model FH6, fruit pies can use FH9.
7.1 CMC Functions and Use Method in Soy Sauce
Soy sauce is a necessity in daily life. People like soy sauce with less sediment, certain consistency, and good homogenization. So the best model for making soy sauce is food-grade salt tolerance CMC.
Dissolve CMC and water, then add and mix with other seasonings. Soy sauce can be got through the procedure of stirring and so on. CMC is a kind of strong dispersing agent. Can evenly disperse any seasonings to get a bottle of homogeneous soy sauce. Moreover, CMC has characteristics of thickening and stabilizing, with which the color, taste, and odor of soy sauce will have obviously changed.
7.2 CMC Model Selection and Dosage in Soy Sauce
The dosage in soy sauce usually is 0.3%-0.45%. Can use model FH9 or FM9.
8.1 CMC Functions in Meat Products
Adding CMC into meal products can uniformly distribute condiments, adjust the viscosity. Also can combine condiment and solid ingredient well. It can make meal products much more tender and delicate, prevent oil spilling out, and extend shelf life.
8.2 CMC Model Selection and Dosage
Usually, the dosage of CMC in meal products is 0.6%-0.8%. The maximum is 1.5%. Can use model FH6 or FVH6.
9.1 CMC Functions in Liquid Drinks
Adding CMC into liquid drinks (such as juice and tea) can make the suspended matters uniform and full without layering. Make the drinks have bright colors, mellow taste. Prevent sugar from crystallizing again, and prolong shelf life.
9.2 CMC Model Selection and Dosage
CMC dosage in juice and tea drinks is 0.35%-0.45%. For juice, usually use CMC FH9, for tea drinks, usually select CMC FH6.
10.1 CMC in food industry such as eight treasure congee and sesame paste, etc has the function of increasing consistency. Can make solid in congee uniformly suspend in the container. It can get a delicate and sweet taste, and improve stability. The formerly mentioned advantages are much more outstanding comparing with that of starch paste.
10.2 CMC Model Selection and Dosage
CMC dosage in mixed congee is 0.3%-0.4%. Can use CMC FVH9. To make sesame paste and other food, the dosage is 0.3%-0.4%. Can use CMC FH6.
11.1 CMC Functions in Quick-Frozen Food
In the market, there are many kinds of frozen food, such as steamed buns stuffed with juicy pork, dumplings, wontons, glue puddings, spring rolls and so on. Adding CMC during wrappers processing can, be smooth. Its good water retention characteristics can prolong the shelf life.
After adding CMC to the frozen food can distribute other materials evenly. Excellent water and fresh-keeping. Nice and delicate taste.
11.2 CMC Model Selection and Dosage
For wrappers of frozen food, the dosage is 0.3%-0.4%. CMC in fillings is 0.6%-0.8%. Can choose CMC FH6 or CMC FVH6.
12.1 CMC Functions of Freshness Keeping
Applying, spraying and dipping CMC function on the surface of an orange, peach, plum, apple, longan, litchi, and other fruit, as well as eggs, vegetables, fish and meat has functions of sterilization and destroying mildew. Objects that need to be kept fresh tend to rest in state to achieve preservation. Refrigerating fruit after spraying CMC solutions on its surface will have a better preservation effect.
12.2 CMC Model Selection and Dosage
To keep freshness, usually, use 0.4%-0.8% of the CMC aqueous solution to spray and dip. Can use model FM6 or FM9.
Applying CMC into jam, chilli sauce, peanut butter, sesame paste, ketchup, and other condiment has the effect of enhancing consistency, water retention and stabilizing. It can improve the quality of the formerly mentioned products. Enhance the sensory indicators, such as colour, aroma, taste, and shape.
CMC dosage in condiment is 0.4%-0.5%. Can use model FH9.
Biscuits, noodles, rolled noodles, bread and other products can adjust the gluten strength, and improve flour quality. Easy to control water. Raise strength. Flour products are not easy to go broken. Can make bread peak height uniformly, increase the volume, and reduce dregs.
CMC dosage in flour products is 0.3%-0.4%. Can use model FH6 or FVH6.
Applying CMC in beer can make the beer foams much more delicate and stable with a soft, mellow fragrance and long finish.
The dosage of CMC in beer and rice wine is 0.2%-0.4%. Can select model FM6 or FM9.
