The fast food industry has spread all over the world. On the streets and corners of every city, one can always see various brands and stores selling hamburgers, hot dogs, sausages and other foods. They have become an important part of modern society’s food, and are eaten by countless people every day. Among these foods, whether it’s the meat patty in a hamburger or the sausage in a hot dog, CMC plays the role of a high-quality food additive.
For hamburgers, a meat patty that is not crumbly, not tough, and has moisture is of the utmost importance. It directly affects the texture and flavor of the hamburger. Whether it’s chicken, pork, or beef, and regardless of the specific part, the minced meat used for the hamburger patty requires corresponding additives for necessary bonding and moisture retention. On one hand, CMC can prevent the dispersion of the minced meat. On the other hand, as a moisture-retaining agent, it plays a role in preserving the juice of the meat patty, preventing it from losing moisture after freezing transportation and storage. The addition of CMC can effectively enhance the flavor and texture of the meat patty, improving the product performance for the manufacturer and increasing sales for the store.
For sausages, especially low-fat sausages, since the amount of fat has been reduced, more CMC needs to be added to enhance the integrity and prevent the occurrence of loose pieces after cutting. In many cases, CMC and pectin need to work together to achieve this effect.
Due to its emulsifying, stabilizing, thickening and water-retaining properties, CMC is widely used in the fast food industry. Besides meat patty and sausage, it is also extensively employed in sauces, like tomato sauce and pepper sauce, etc, which not only enhances the taste and flavor of the food but also effectively extends the shelf life.
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SINOCMC Team