The use of CMC has many advantages over other food thickeners:
1. CMC is widely used in food and its characteristics
(1) CMC has good stability
In cold foods such as popsicles and ice cream, the use of CMC can control the formation of ice crystals, increase the expansion rate and maintain a uniform structure, resist melting, have a fine and smooth taste, and whiten the color. In dairy products, whether it is flavored milk, fruit milk or yogurt, it can react with protein within the range of the isoelectric point of the pH value (PH4.6) to form a complex with a complex structure, which is conducive to the stability of the emulsion and improve protein resistance.
(2) CMC can be compounded with other stabilizers and emulsifiers.
In food and beverage products, general manufacturers use a variety of stabilizers, such as: xanthan gum, guar gum, carrageenan, dextrin, etc., and emulsifiers such as: glyceryl monostearate, sucrose fatty acid ester, etc. For compounding. Complementary advantages can be achieved, and synergistic effects can be achieved to reduce production costs.
(3) CMC is pseudoplastic
The viscosity of CMC is reversible at different temperatures. As the temperature rises, the viscosity of the solution decreases, and vice versa; when the shear force exists, the viscosity of CMC decreases, and as the shear force increases, the viscosity becomes smaller. These properties enable CMC to reduce equipment load and improve homogenization efficiency when stirring, homogenizing, and pipeline transportation, which is unmatched by other stabilizers.
2. Process requirements
As an effective stabilizer, CMC will affect its effect if used improperly, and even cause the product to be scrapped. Therefore, for CMC, it is very important to fully and evenly disperse the solution to improve its efficiency, reduce dosage, improve product quality and increase yield. This requires each of our food manufacturers to fully understand the characteristics of various raw materials and rationally adjust their production processes so that CMC can fully play its role, especially in each process stage should pay attention to:
(1) Ingredients
1. Using mechanical high-speed shear dispersion method: All equipment with mixing ability can be used to assist CMC to disperse in water. Through high-speed shear, CMC can be soaked in water evenly to speed up the dissolution of CMC. Some manufacturers currently use water-powder mixers or high-speed mixing tanks.
2. Sugar dry-mixing dispersion method: Mix CMC and sugar at a ratio of 1:5, and slowly sprinkle it in under constant stirring to fully dissolve CMC.
3. Dissolving with saturated sugar water, such as caramel, can accelerate the dissolution of CMC.
(2) Acid addition
For some acidic beverages, such as yogurt, acid-resistant products must be selected. If they are operated normally, the product quality can be improved and product precipitation and stratification can be prevented.
1. When adding acid, the temperature of acid addition should be strictly controlled, generally less than 20°C.
2. The acid concentration should be controlled at 8-20%, the lower the better.
3. Acid addition adopts spraying method, and it is added along the tangential direction of the container ratio, generally 1-3min.
4. Slurry speed n=1400-2400r/m
(3) Homogeneous
1. The purpose of emulsification.
Homogenization: For oil-containing feed liquid, CMC should be compounded with emulsifiers, such as monoglyceride, with a homogenization pressure of 18-25mpa and a temperature of 60-70°C.
2. Decentralized purpose.
Homogenization. If the various ingredients in the early stage are not completely uniform, and there are still some small particles, they must be homogenized. The homogenization pressure is 10mpa and the temperature is 60-70°C.
(4) Sterilization
When CMC is exposed to high temperature, especially when the temperature is higher than 50°C for a long time, the viscosity of CMC with poor quality will decrease irreversibly. The viscosity of CMC from a general manufacturer will drop quite seriously at a high temperature of 80°C for 30 minutes. Sterilization method to shorten the time of CMC at high temperature.
(5) Other precautions
1. The selected water quality should be clean and treated tap water as much as possible. Well water should not be used to avoid microbial infection and affect product quality.
2. The utensils for dissolving and storing CMC cannot be used in metal containers, but stainless steel containers, wooden basins, or ceramic containers can be used. Prevent the infiltration of divalent metal ions.
3. After each use of CMC, the mouth of the packaging bag should be tightly tied to prevent moisture absorption and deterioration of CMC.
Post time: Dec-14-2022