Application of Carboxymethylcellulose Sodium in Ice Cream
Ice cream is a kind of frozen food processed from the basic materials including water, dairy products like milk, white granulated sugar, cerealose, maltodextrin, edible oil, fresh hen eggs, compound emulsion stabilizer and food flavor. It has a fine and smooth taste as well as high nutritional value. Since water is the main ingredient in the production of ice cream, excessive use of water can reduce production cost, but cause adverse effects on the product quality, promote the formation of rough ice crystals in ice cream, and then affect the taste. In ice cream manufacturing industry, usually measures to solve this problem can be described as follows.
1. Increasing the Solid Content of Production Material in Ice Cream
Usually the object can be achieved by increasing the content of solid materials such as dairy products, white granulated sugar, maltodextrin, edible oil. The addition of these solid materials helps to fill and stop the formation of bulk ice crystals. However, excessive increase of solid material content will increase the production cost and decrease the competitive power of products in the market.
2. Improving Production Technology of Ageing and Congelation
Although this method works, it has high requirements for equipment and thus will increase both the purchasing and operating costs of equipment.
3. Adding a Certain Amount of Emulsion Stabilizer
This method can be used to inhibit the formation of rough ice crystals and it is economical and practical, so beneficial for the control of production cost. The emulsion stabilizer is a compound food additive, made by the compound of thickening stabilizer, emulsifying agent and buffering agent. When used in ice cream products, it helps to improve the tissue structure and taste of ice cream and reduce the production cost.
As a thickening stabilizer, Carboxymethylcellulose Sodium is also be used in the production of various kinds of compound emulsion stabilizer. For example, the compound of Carboxymethylcellulose Sodium, guar gum and carrageenan enables ice cream materials to have relatively high viscosity and to improve the emulsifying capacity of protein. It also makes the tissue structure of ice cream soft, fine and smooth, the taste lubricant, and the texture thick and dente, with relatively good melting resistance.
In the production of ice cream, the use of Carboxymethylcellulose Sodium helps to reduce the formation of ice crystals in large or medium particles, enhance the melting resistance, improve the fine and smooth taste, whiten the color of ice cream and increase the volume of ice cream. Meanwhile, the use of Carboxymethylcellulose Sodium can reduce the usage amount of solid materials and then reduce the production cost of ice cream.
There are usually two ways of using Carboxymethylcellulose Sodium in the production of ice cream in food enterprises.
One is to buy the compound emulsion stabilizer for use from food additive manufacturing enterprises. Usually this compound emulsion stabilizer contains Carboxymethylcellulose Sodium. Many medium- and small-scale ice cream manufacturing enterprises in our country usually apply Carboxymethylcellulose Sodium in this way because the research and development capability of technology is not strong.
The other way of using Carboxymethylcellulose Sodium for ice cream manufacturing enterprises is to buy the thickening stabilizer, emulsifying agent and buffering agent from outside and then to conduct the compound process with their own technical force. Some large-scale ice cream manufacturing enterprises in our country have many high-quality technicians as well as strong research and development capability, so they can produce ice cream by means of compounding the emulsion stabilizer by themselves. The common thickening stabilizers are Carboxymethylcellulose Sodium, guar gum, carrageenan, Arabic gum, xanthan gum, locust bean gum and pectin, while the common emulsifying agents are molecular distillation monoglyceride, sucrose ester, tween, Span and polyglycerin ester.
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