Frozen sweets, ice cream, and sherbet
In frozen products, stabilizers are added to maintain the product's texture until consumption. Among various stabilizers, CMC food ingredient is the most commonly used stabilizer for ice cream and other frozen products. Firstly, CMC food ingredient disperses well and quickly dissolves in water to form the required viscosity, effectively controlling expansion. Secondly, like other stabilizers, CMC food ingredient can control ice crystal formation, maintain a consistent texture, and ensure stability even during repeated freezing and thawing. The amount of CMC food ingredient used is minimal but can impart excellent sensory properties (texture and taste).
In low-fat ice cream and milk sherbet, a mixture of CMC food ingredient and 10-15% carrageenan can prevent the separation of the mixture before freezing. As the fat content decreases, the amount of CMC food ingredient is appropriately increased to achieve a smooth texture.
CMC food ingredient can also be used as a stabilizer for refreshing fruit juice drinks and in sherbet, helping to release aroma and reduce masking of color and flavor.
In frozen dairy products such as dry mixes, about 0.2% CMC food ingredient can be added. In syrups, the amount of CMC food ingredient can be as high as 0.75-1%. Generally, the amount of CMC food ingredient added varies depending on the ingredients of the frozen product.
Baked goods
In the production of bread, cookies, and other products, dough is used as the base material. Due to the fast solubility of CMC food ingredient, it quickly combines with different ingredients to form a thick dough. In some cases, the use of CMC food ingredient requires adjustment, with more water being added. For each gram of CMC food ingredient, the water amount is between 20-40, and the amount of CMC food ingredient varies depending on the product, generally 0.1-0.4% of solids.
Adding CMC food ingredient to baked goods can improve the uniformity of the dough and the distribution of ingredients, such as raisins or crystallized fruits. During baking, these CMC food ingredients can be evenly distributed throughout the product.
In many cases, CMC food ingredient allows additional water to be retained during baking, resulting in softer products that stay fresh for several days. This slows down the staling process of the products. With more soft granules inside, the products typically exhibit increased volume.
CMC food ingredient can improve the texture and consistency of fillings, additives, and icing, while preventing dehydration and shrinkage of fillings. It can control sugar crystallization in icing. In soft products, CMC food ingredient can be used alone or in combination with other additives due to its structural stability.
Soft drinks
CMC food ingredient is widely used in soft drinks to suspend fruit juice, improve mouthfeel and texture, eliminate oil rings around the bottle neck, and avoid the bitter aftertaste of artificial sweeteners.
The effectiveness of CMC food ingredient in beverages is related to several variables, such as the model of CMC food ingredient, the viscosity level, the method of using CMC food ingredient, and the type of soft drink.
Generally, the order of adding CMC food ingredient and the homogenization process have little impact on stability. In some cases, it is best to add CMC food ingredient at the end of production to improve stability.
Dairy products
Neutral products
Adding CMC food ingredient can create various textured dessert creams. CMC food ingredient can eliminate the dehydration shrinkage of starch or carrageenan, thus creating stable whipped cream for storage.
Yogurt
The use of CMC food ingredient in yogurt production is very common. Its anionic nature allows it to react with casein at the isoelectric point range (PH 4.6), forming soluble complexes that are stable under heat treatment and storage. This produces and stabilizes a range of products such as yogurt drinks, buttermilk, dairy products, and milk-juice drinks.
To achieve good stability, it is crucial to determine the amount of CMC food ingredient to be added, which depends on the CMC food ingredient's model (high viscosity type has better stability at equivalent ratios), the ratio to casein content, the pH value of the beverage, and fermentation or acidification conditions that can produce more or fewer casein aggregates. The consistency of the product is related to the ratio of CMC food ingredient, fat content, and solid matter, as well as mechanical processing such as homogenization under pressure, which can reduce consistency but not affect stability.
CMC food ingredient can also be added to stabilize sour cream, yogurt, cream cheese, and fruit jams. It can form soluble complexes with other proteins, such as soy protein and gelatin.
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