As the most widely used thickener in the world, Cellulose Gum or sodium carboxymethyl cellulose is widely used in the food industry as an excellent food additive. Carboxymethyl cellulose is added to many foods as a stabilizer, suspending agent and thickening agent.
Sodium carboxymethyl cellulose can control the rheological properties, structure, flavor and appearance of the product, and its pseudoplasticity can ensure a good taste, so it is widely used in bread, dairy products, frozen foods and beverages.
Sodium carboxymethylcellulose can be used to prevent coagulation, precipitation and layering of proteins in yogurt. Good homogeneity ensures the stability of acidic beverages and prolongs storage time.
Due to the low pH value of acidic beverages, the acid resistance requirements for sodium carboxymethyl cellulose are higher. The higher the DS (degree of substitution), the better the acid resistance of carboxymethyl cellulose. At the same time, the purity of the product is higher (≥99.5%), and the product is more stable in use.
Thickeners are widely used in beverage processing due to their properties of thickening, stabilizing, homogenizing, emulsifying and gelling in beverages.
In fruit squash, the proportion of solids is greater than the proportion of liquid, so these drinks often have solids settling to the bottom of the container. When sodium carboxymethyl cellulose is used in zucchini, it can make the pulp in the packaging container evenly suspended, plump, bright in color and eye-catching, and can also prolong the storage period of zucchini.
Yogurt drink is a sweet and sour mixed milk drink made from water, milk (or fermented and inactivated milk powder, yogurt), emulsion stabilizer, citric acid, fruit flavor and synthetic coloring.
Some yogurt beverage manufacturers add a small amount of fruit juice and natural coloring materials to the product ingredients to increase selling points and attract consumers. In acidic milk beverages, the use of sodium carboxymethylcellulose can stabilize the texture of beverages, prevent precipitation and stratification in beverages, improve taste, and enhance heat resistance.
In the production process, some acid milk beverage manufacturers only use sodium carboxymethyl cellulose as a thickening stabilizer, while others use sodium carboxymethyl cellulose in combination with other thickening stabilizers and emulsifiers for acid Production of milk drinks.