There is no doubt Sodium CMC has become an indispensable material in modern food industry due to its excellent properties in thickening, stabilizing and water retention. Today, we will discuss the specific application of CMC in canned fish products.
Main Functions of CMC in canned fish products
Thickener: Increases the viscosity of the soup/sauce, making the texture more rich and smooth.
Suspension stabilizer: Prevents solid particles from settling in the canned food, prevents oil from accumulating and floating on the surface of the soup, and ensures uniform distribution of the contents.
Moisture retention agent: Helps to lock in the moisture of the fish and the sauce, preventing the separation of the liquid during storage.
Improve taste: Ensures that the sauce adheres better to the surface of the fish, enhancing the overall flavor experience.
Recommended Viscosity and Degree of Substitution of CMC in canned fish products
Viscosity:
1. Medium Viscosity 800-1200cps
Suitable for products that require moderate thickening, have relatively clear soup consistency, and good fluidity.
2. Medium to High Viscosity 1200-2500cps
This is the most commonly used and recommended specification. It can create a good suspension system, effectively preventing oil from rising and solids from settling, making the soup thicker and more flavorful.
3. High Viscosity over 2500cps
If the products require a very thick, nearly sauce-like consistency of the soup, high viscosity of CMC is recommended.
In conclusion, for tomato sauce or thick sauce canned products, medium-high viscosity 1200-2500cps is recommended.
For oil-soaked or saltwater canned products, if you want the soup to have a certain degree of clinginess and suspension, medium-high viscosity 1200-2500cps is also recommended. If you prefer a better fluidity, medium viscosity 800-1200cps is recommended.
Degree of Substitution (DS):
It is recommended to use the specification with DS ≥ 0.80. A higher degree of substitution means better water solubility and stability, and the substance will not be affected by pH value and salt content after dissolution. The salt and acidic substances (such as tomato juice) in canned food may affect the stability of the low-DS CMC.
Usage Suggestions and Precautions
Dissolution Method: CMC is prone to clumping when directly poured into water, forming “fish eyes” that are difficult to dissolve. The correct dissolution method is as follows:
High-speed stirring and dispersion: Slowly and evenly sprinkle the CMC powder into cold or warm water under high-speed stirring.
Pre-mix with dry powders: Mix CMC with other dry additives such as sugar and salt evenly, then dissolve them together. The friction between the particles can prevent clumping.
Alcohol-water dispersion: First, wet and disperse the CMC powder with a small amount of ethanol (alcohol) or edible oil, then add a large amount of water for dissolution. This is an effective method to prevent clumping.
Dosage Recommendation
The usual dosage is 0.2% – 0.8% (based on the total volume of the soup). The specific dosage should be determined through experiments. Start with a low dosage and gradually increase to achieve the desired effect.
CMC is widely used in different food products and can be mixed with many food additives, such as Xanthan Gum, Guar gum, alginate, modified starch etc. If you are interested in using CMC in your product, please feel free to contact SINOCMC team.
SINOCMC Team