Sodium Carboxymethyl Cellulose Used in Flour Product

CMC as a food additive, due to its characteristic of thickening, suspension, emulsification, stability, shape, film forming, expansion, anti-corrosion and preservation and acid resistance and other functions, can replace the role of Gelatin, Agar, Sodium Alginate and Pectin in food production,and has been widely used in modern food industry.

CMC is being used more and more in flour product.

In noodle processing, CMC has the characteristics of thickening, bonding, strong dispersion and water retention, and its aqueous solution is a kind of colloid with network structure and strong bonding force. Therefore, if CMC is added in the instant noodles billet, the time of kneading and mixing can be shorten. It will be easy to operate, easy to form, increase the toughness and strength of noodles, reduce the discount, thus can improve the top grade noodles rate. The addition of CMC in the production of fried instant noodles will improve the structure and tendon of noodles so improve the water content of dough. Besides, CMC solution has the characteristics of hydrophilic, oleophobic, and can form a layer of film on the surface of noodles, so it can effectively reduce the oil content of fried noodles.

For bread product, CMC with function of emulsification is added to the starch in the dough complexation, it can improve the internal organization of bread, increase the processing machinery and dough water absorption properties of the dough, make uniform baking bread honeycomb, increase the volume, surface brightness. It can also prevent the bread in the gelatinization of starch retrogradation of ageing, extend the freshness of bread.　　

For biscuit and pancake, CMC can effectively improve the texture of flour, adjust the flour gluten degree, make biscuits and pancakes formed well, cake body smooth and low crushing rate; It can also make biscuits, pancakes crisp and delicious, so CMC is an ideal additive for these two kinds of food.