What Are the Requirements for Using CMC in Ice-cream?

Carboxymethyl cellulose (CMC) is a commonly used food additive in ice cream production, primarily for its stabilizing and texturizing properties. CMC is a water-soluble polymer that is derived from cellulose, and it is added to ice cream to improve its texture, mouthfeel, and stability. This article will discuss the requirements for using CMC in ice cream production, including its function, dosage, and compatibility with other ingredients.

Function of CMC in Ice Cream

CMC is used in ice cream production primarily for its stabilizing and texturizing properties. CMC improves the texture of ice cream by preventing the formation of ice crystals and improving its body and mouthfeel. CMC also helps to improve the stability of ice cream by preventing phase separation and reducing the melting rate of ice cream. Additionally, CMC enhances the overrun of ice cream, which is the amount of air incorporated into the product during freezing. An appropriate overrun is important for producing ice cream with a smooth, creamy texture.

Dosage of CMC in Ice Cream

The appropriate dosage of CMC in ice cream production depends on several factors, such as the desired texture, stability, and overrun of the final product. The dosage of CMC typically ranges from 0.05% to 0.2% of the total weight of the ice cream mix. Higher dosages of CMC can lead to a firmer texture and slower melting rate of ice cream, while lower dosages may result in a softer texture and faster melting rate.

Compatibility of CMC with Other Ingredients in Ice Cream

CMC is compatible with most other ingredients used in ice cream production, such as milk, cream, sugar, stabilizers, and emulsifiers. However, the compatibility of CMC with other ingredients can be affected by several factors, such as pH, temperature, and shear conditions during processing. It is important to carefully consider the compatibility of CMC with other ingredients to avoid adverse effects on the final product.

pH: CMC is most effective in ice cream production at a pH range of 5.5 to 6.5. At higher or lower pH values, CMC may become less effective in stabilizing and texturizing ice cream.

Temperature: CMC is most effective in ice cream production at temperatures between 0°C and -10°C. At higher temperatures, CMC may become less effective in preventing the formation of ice crystals and improving the texture of ice cream.

Shear conditions: CMC is sensitive to shear conditions during processing, such as mixing, homogenization, and pasteurization. High shear conditions can cause CMC to degrade or lose its stabilizing and texturizing properties. Therefore, it is important to carefully control the shear conditions during ice cream production to ensure the optimal performance of CMC.

Conclusion

Carboxymethyl cellulose is a commonly used food additive in ice cream production due to its stabilizing and texturizing properties. The appropriate dosage of CMC in ice cream production depends on several factors, such as the desired texture, stability, and overrun of the final product. The compatibility of CMC with other ingredients in ice cream can be affected by pH, temperature, and shear conditions during processing. By carefully considering these requirements, CMC can be effectively used to improve the quality and stability of ice cream.