Thickening and emulsifying stabilization
Edible sodium carboxymethyl cellulose can emulsify and stabilize beverages containing fat and protein. Generally, fat beverages contain different levels of fat and a certain amount of protein. They are easy to separate and float during storage, forming an unsightly "collar", which affects the appearance of the product.
In addition, protein is easy to condense and separate, especially for products with low pH values, the protein will inevitably coagulate, and CMC-Na can effectively solve these problems. It dissolves in water as a transparent and stable colloid, which can stabilize protein and reduce the surface tension between fat and water, so that the fat is fully emulsified. Therefore, CMC-Na is often used as a thickener in the food industry.
Water retention effect
Sodium carboxymethyl cellulose has a hydrating effect. In meat products, bread, steamed buns and other foods, it can play a role in tissue improvement, and it can make water less volatile, which can increase product yield and increase taste.
Gelation effect
Thixotropic sodium carboxymethyl cellulose means that the macromolecular chains have a certain number of interactions and tend to form a three-dimensional structure. After forming a three-dimensional structure, the apparent viscosity of the solution increases; after breaking the three-dimensional structure, the apparent viscosity decreases. Thixotropy is the change in apparent viscosity that depends on time. Thixotropic carboxymethyl cellulose plays an important role in gel systems and can be used to make jelly and jam.
Film-forming property
Sodium carboxymethyl cellulose can form a film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of the film, a low-oxygen, high-carbon dioxide gas environment is formed between the film and fruits and vegetables, thereby reducing the gas exchange rate and material exchange rate, which is used to extend the shelf life of fruits and vegetables.
Sodium carboxymethyl cellulose also has some other properties, such as suspension and chemical stability, which also lay the foundation for its wide application in the food industry.
