Sodium Carboxymethyl Cellulose has many uses in food. Let’s take a look at its role in instant noodle processing.
The cellulose used in instant noodles is generally food grade CMC, which has the functions of thickening, good dispersion, water retention and bonding, and its aqueous solution is a colloid with a network structure with strong bonding force. Adding CMC to the blank of instant noodles can shorten the mixing time, facilitate the operation and the molding. It can also increase the strength and toughness of the noodles and reduce the breaking of the noodles. The aqueous solution of CMC is different from ordinary natural colloids. After adding, it can make the internal organization of the noodles uniform and stable, with a smooth surface. After immersing in water at 80°C for 3-5 minutes, the instant noodles will become soft and have a smooth taste. Even if it is soaked in boiling water for 5 minutes, it will not stick to each other and the taste is still the same.
Therefore, instant noodles with food-grade CMC are ideal. Saving oil and extending shelf life of fried instant noodles are key indicators in production. If CMC is added to the making of fried instant noodles, it can not only improve the structure and gluten of instant noodles but also increase the moisture content of the dough. In addition, the CMC solution has hydrophilic and oleophobic properties and can form a film on the surface of the instant noodles, which can effectively reduce the oil content of the fried instant noodles.
The above is the use of CMC in instant noodles. Food grade CMC is healthy. It is a carbohydrate.