CMC hauv Food Industry

Carboxymethyl cellulose (CMC) yog raws li fiber ntau (paj rwb linter,ntoo pulp, thiab lwm yam), sodium hydroxide, chloroacetic acid ua raw khoom synthesis.CMC muaj peb qhov tshwj xeeb raws li kev siv sib txawv: ntshiab qib zaub mov kev huv≥99.5 ib70-80%, purity 50-60%.Sodiumcarboxymethyl celluloseCMC sivnyob rau hauv kev lag luam khoom noj muaj cov khoom zoo heev ntawm thickening, ncua kev kawm ntawv, kev sib txuas, stabilization, emulsification thiab dispersion nyob rau hauv cov zaub mov, nws yog lub ntsiab zaub mov thickening stabilizer rau mis nyuj haus, dej khov.creamcov khoom, jam, jelly, kua txiv hmab txiv ntoo, flavoring agent, caw thiab txhua yam khoom noj kaus poom.

1.CMC Daim ntawv thovs hauv kev lag luam zaub mov

1.1.CMC tuaj yeem ua jam, jelly, kua txiv hmab txiv ntoo, flavoring agent, mayonnaise thiab txhua yam ntawm cov kaus poom uas tsim nyog thixotropy, tuaj yeem ua rau lawv cov viscosity.Hauv cov kaus poom nqaij, CMC tuaj yeem tiv thaiv cov roj thiab dej los ntawm delamination thiab ua lub luag haujlwm ntawm tus neeg sawv cev turbidity.Nws yog ib qho zoo tagnrho ua npuas ncauj stabilizer thiab clarifier rau npias.Tus nqi ntxiv yog kwv yees li 5%.Ntxiv CMC hauv cov zaub mov pastry tuaj yeem tiv thaiv cov roj los ntawm oozing tawm ntawm cov zaub mov pastry, kom cov zaub mov pastry yuav tsis qhuav nyob rau hauv lub sij hawm ntev cia, thiab ua rau lub pastry nto du thiab saj ilv.

1.2. Hauv dej khovcreamcov khoom - CMC muaj zoo solubility nyob rau hauv ice cream dua li lwm cov thickeners xws li sodium alginate, uas yuav ua rau cov mis nyuj protein kom ruaj khov.Vim tias cov dej tuav tau zoo ntawm CMC, nws tuaj yeem tswj tau qhov kev loj hlob ntawm cov dej khov nab kuab, yog li cov dej khov nab kuab muaj lub bulging thiab lubricating lub koom haum, thiab tsis muaj cov dej khov seem thaum zom, yog li qhov saj yog qhov zoo.Tus nqi ntxiv yog 0.1-0.3%.

1.3.CMC yog lub stabilizer ntawm mis nyuj haus - thaum cov kua txiv hmab txiv ntoo ntxiv rau cov mis nyuj los yog fermented mis nyuj, nws tuaj yeem ua rau cov mis nyuj protein coagulate rau hauv lub xeev ncua kev kawm ntawv thiab precipitate tawm ntawm cov mis nyuj, ua rau cov mis nyuj haus tsis zoo stability thiab yooj yim rau deteriorate.Tshwj xeeb tshaj yog mus rau lub sij hawm ntev cia cov mis nyuj haus yog heev unfavorable.Yog tias CMC ntxiv rau cov kua mis los yog mis nyuj haus, ntxiv 10-12% ntawm cov protein, nws tuaj yeem ua kom ruaj khov, tiv thaiv cov kua mis protein condensation, tsis yog nag lossis daus, yog li txhawm rau txhim kho cov dej qab zib kom zoo, tuaj yeem mus ntev. ruaj khov tsis muaj deterioration.

1.4. Powdery zaub mov - Thaum cov roj, kua txiv hmab txiv ntoo thiab cov xim xav tau hmoov, lawv tuaj yeem sib xyaw nrog CMC thiab yooj yim ua hmoov los ntawm cov tshuaj tsuag kom qhuav los yog lub tshuab nqus tsev.Lawv yooj yim soluble hauv dej thaum siv, thiab cov nyiaj ntxiv yog 2-5%.

1.5. Kev txuag zaub mov, xws li cov khoom noj nqaij, txiv hmab txiv ntoo, zaub, thiab lwm yam, tuaj yeem tsim cov yeeb yaj kiab nyias nyias ntawm cov khoom noj tom qab txau nrog CMC aqueous tov, uas tuaj yeem khaws cov zaub mov kom ntev thiab khaws cov zaub mov tshiab, kev sib tw thiab saj. tsis hloov.Thiab thaum noj mov, yaug nrog dej, yooj yim heev.Tsis tas li ntawd, cov zaub mov qib CMC tsis muaj teeb meem rau tib neeg lub cev, yog li nws tuaj yeem siv rau hauv cov tshuaj.Nws tuaj yeem siv rau CMC daim ntawv tshuaj, emulsifying tus neeg sawv cev rau kev txhaj tshuaj, tus neeg sawv cev thickening rau cov tshuaj pulp, muab tshuaj txhuam thiab lwm yam.

2. CMC Qhov Zoo hauv kev lag luam zaub mov

Piv nrog rau lwm yam khoom zoo sib xws, CMC muaj hauv qab qhov zoo hauv kev lag luam zaub mov: ceev dissolution tus nqi, zoo fluidity ntawm yaj tov, uniform tis ntawm molecules, loj ntim proportions, siab acid kuj, siab ntsev tsis kam, siab transparency, tsawg cellulose dawb, tsawg gel.Feem ntau, qhov pom zoo noj yog 0.3-1.0%.

3.Kev ua haujlwm ntawm CMC hauv kev tsim khoom noj

3.1, thickening: siab viscosity ntawm tsawg concentration.Nws tuaj yeem tswj tau cov viscosity hauv kev ua zaub mov thiab muab cov zaub mov muaj kev nkag siab ntawm lubrication.

3.2, dej tuav: txo cov dej hauv cov khoom noj, ua kom lub neej txee ntawm zaub mov.

3.3, dispersion stability: kom muaj kev ruaj ntseg ntawm cov zaub mov zoo, tiv thaiv cov roj thiab dej stratification (emulsification), tswj qhov loj ntawm cov muaju hauv cov khoom noj khov (txo cov dej khov).

3.4, zaj duab xis tsim: nyob rau hauv cov zaub mov kib los tsim ib txheej ntawm zaj duab xis, tiv thaiv kev nqus ntawm cov roj ntau dhau.

3.5. Chemical stability: nws ruaj khov rau cov tshuaj, tshav kub thiab lub teeb, thiab muaj qee yam mildew kuj.

3.6, metabolic inertia: raws li cov khoom noj ntxiv, yuav tsis raug metabolized, hauv cov zaub mov tsis muab calories.

3.7, tsis muaj ntxhiab, tsis muaj tshuaj lom, saj tsis qab.