In the food industry, as a natural food additive, Sodium CarboxyMethyl Cellulose is non-toxic, safe and reliable, with no side effects and excellent performance, and its application is not limited. In food applications, Sodium CarboxyMethyl Cellulose is not only an excellent emulsion stabilizer and thickener, but also has excellent freezing as well as melting stability, and can improve the flavor of products and prolong the storage time. Especially it has extremely excellent emulsifying property for animal and vegetable oils, and protein with aqueous solution, and can form the homogeneous emulsion with stable performance. Because of its high safety and reliability, its usage is not limited by ADI of national food hygiene standards.
Hydroxypropyl Methyl Cellulose is typically used as the thickener, emulsifier, stabilizer and water-retaining agent in ice cream, bread, salad dressings and so on. Taking ice cream for example, cellulose ethers can be used as stabilizer, thickener, and homogenizing agents of ice cream.
Sodium CarboxyMethyl Cellulose can be quickly dissolved both in cold water and hot water. Its solution has high transparency and fluidity and can form a stable network structure at different temperatures. During storage, Sodium CarboxyMethyl Cellulose is not sensitive to temperature changes, so that it can make the product structure stable and can enhance the anti-melting property of ice cream.
Sodium CarboxyMethyl Cellulose is a strongly hydrophilic colloid, can rapidly combine with the free water of feed solution, and is uniformly distributed in the feed solution. With stirring, it can allow air to form very fine bubbles, evenly distributed in the feed solution, so that it enables the ice cream with delicate tissue and good taste, while improving the expansion rate of products.
Sodium CarboxyMethyl Cellulose can play a role in the emulsification. In ice cream it can not only capture the calcium of the mixture, but also can dissociate casein molecule groups and increase the emulsifying capacity of protein and fat. Meanwhile, it can reduce the agglomeration of fat and play a certain role in the homogeneity of feed solution for ice cream.
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