The Application of Sodium Carboxymethyl Cellulose(CMC) in Yogurt and Ice Cream

Food grade sodium carboxymethyl cellulose can be used as an excellent food-grade additive widely used in more and more popular yogurt products. High-quality CMC has excellent acid resistance and a high salt-to-viscosity ratio. The degree of substitution can be increased and uniform. SINOCMC can provide CMC with corresponding viscosity according to the different formulations of our customers. It can be applied to lactic acid and fruit acid beverages and can be applied to food and condiment with a certain degree of acidity. According to our test result, the recommended addition amount is about 3-4‰. It should be noted that the specific ratio needs to be adjusted according to the customer’s formula.

In addition to yogurt products, food-grade CMC is also used as a stabilizer in the ice cream industry. Traditional ice cream generally used gelatin as a stabilizer, but it is no longer suitable for use in modern industry. Food-grade CMC can be used as an emulsifier and stabilizer, and the relationship between its viscosity and temperature is reversible, which is beneficial to increase the expansion rate of ice cream and prevent the formation of ice chips in ice cream. When CMC is at a high temperature, its viscosity is low. At that time, during the cooling and aging stage, as the temperature drops, the thickness of CMC begins to increase. In other words, CMC can help ice cream products to withstand sudden temperature changes.

When people eat ice cream, CMC can also play an essential role in resisting melting, bulking, and smooth taste. In addition, the use of CMC is less, quality control is relatively easier, and the aging time is also adapted to modern cold drink industrial production lines, which can adapt to mass production, improve product quality, reduce costs, and increase benefits.



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