1. thickening and emulsion stabilization
Edible sodium carboxymethyl cellulose can play a role in emulsifying and stabilizing beverages containing oil and protein. General oil and fat beverages are characterized by different degrees of fat and a certain amount of protein, which are easy to separate and float during storage, forming an unsightly "collar", Affect the appearance of the product. In addition, the protein is easy to coagulate and separate, especially the product with low pH value, the protein is bound to coagulate, and CMC-Na can effectively solve these problems. It can be dissolved in water as a transparent and stable colloid, which can stabilize the protein, reduce the surface tension between fat and water at the same time, and make the fat fully emulsified. Therefore, CMC-Na are often used as thickeners in the food industry.
2. water retention function
Sodium carboxymethyl cellulose has a hydration effect. It can play a role in tissue improvement in meat products, bread, steamed bread and other foods, and can make the water less volatile, which can improve product yield and increase taste.
3. gelation
Thixotropic sodium carboxymethyl cellulose means that the macromolecular chains have a certain number of interactions and tend to form three-dimensional structures. After the three-dimensional structure is formed, the apparent viscosity of the solution increases; after the three-dimensional structure is broken, the apparent viscosity decreases. Thixotropy is a time-dependent change in apparent viscosity. The thixotropic carboxymethyl cellulose plays an important role in the gel system and 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 low oxygen and high carbon dioxide gas environment is formed between the film and fruits and vegetables, thus 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 lay the foundation for its wide application in the food industry.