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CMC used in food industry

- Aug 21, 2014 -

Sodium carboxymethyl cellulose in the domestic production of the first to be used in instant noodles, along with the development of China's food industry, the application of ways to CMC in food production, more and more different characteristics play a different role, and now, has been widely used in cold, cold, instant noodles, lactic acid bacteria drinks, yogurt, fruit milk, juice and other food industries.

One, CMC function in food production
1, the thickening of: obtaining a high viscosity at low concentrations. To control the viscosity of the food processing, food while giving lubricity.
2, water retention: reduce syneresis food and prolong the shelf life of foods.
3, the dispersion stability: the stability of the quality of the food is kept to prevent delamination water (emulsion), the control crystals in frozen food size (reduction of ice crystals).
4, film: the formation of a layer of film in fried foods, to prevent excessive absorption of fat.
5, the chemical stability: for chemicals, heat, light stability, there is a certain anti-mildew properties.
6, metabolic inert: as a food additive, will not be metabolized and does not provide heat in the food.
7, odorless, non-toxic, tasteless.
 
Second, edible properties of CMC
     CMC is used as an additive in the consumption industry in our country for many years, all these years, manufacturers are constantly improving the intrinsic quality of the CMC. Our company CMC edible salt antacid properties were constantly research work, the quality of the product has been large domestic and foreign food manufacturers unanimously affirmed, to improve the quality of food production has played a very role.
A, molecular distribution, the volume of the heavier;
B, high acid resistance;
C, high salt tolerance;
D, high transparency, free fiber rarely;
E, gel less.

Third, the role in food production and processing in different
(A) (ice cream) role in the cold, cold production:
An ice cream ingredients: milk, sugar, milk composition, etc. can be mixed evenly;
2, good formability, not broken;
3, to prevent ice crystals, slippery tongue have a sense of touch;
4, good gloss, beautiful.
(B) In the face class (instant noodles) role:
1, when the calendering mix, its viscosity, and water-holding capacity, and contains water, stirring is easy;
2, resulting in the steam heating film protective layer, the surface smooth and shiny, easy processing;
3, fried oil consumption;
4, can improve the surface quality of strength, not easily broken in handling package;
5, good taste, open blisters do not paste.
(C) in lactic acid bacteria beverage (yogurt) Production Role:
1, stable performance, easy to produce precipitation;
2, can extend product shelf life;
3, strong acid, PH value in the 2-4 range;
4, can improve the drink taste, smooth entrance.

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