1. Thickening and emulsifying stabilization
Edible sodium carboxymethyl cellulose can emulsify and stabilize the beverage containing oil and protein. The general oil beverage is characterized by containing different degrees of fat and a certain amount of protein, which is easy to separate and float up during storage, forming an unsightly "collar" and affecting the appearance of the product.
In addition, proteins are easy to coagulate and separate, especially for products with low pH value, proteins are bound to coagulate, and CMC Na can effectively solve these problems. It dissolves into a transparent and stable colloid in water, which can stabilize proteins, reduce the surface tension between fat and water, and fully emulsify fat. Therefore, CMC Na is often used as a thickener in the food industry.
2. Water retention
Sodium carboxymethylcellulose has hydration. It can play a role in tissue improvement in meat products, bread, steamed bread and other foods, and can make the water not volatile, improve the product yield and taste.
Thixotropic sodium carboxymethylcellulose means that macromolecular chains have a certain number of interactions and tend to form a three-dimensional structure. After the formation of three-dimensional structure, the apparent viscosity of the solution increased; After breaking the three-dimensional structure, the apparent viscosity decreased. Thixotropy is that the change of apparent viscosity depends on time. Thixotropic carboxymethyl cellulose plays an important role in the gel system, which can be used to make jelly and jam.
4. Film forming property
Sodium carboxymethyl cellulose can form a film on the surface of food, which can protect fruits and vegetables. Due to the existence of the film, a gas environment with low oxygen and high carbon dioxide is formed between the film and fruits and vegetables, which reduces the gas exchange rate and material exchange rate, and is used to prolong the shelf life of fruits and vegetables.
Sodium carboxymethyl cellulose also has some other properties, such as suspension and chemical stability, which also lay a foundation for its wide application in food industry.