The Application of Sodium Carboxymethyl Cellulose - Beverages & Dairy Products

Sodium carboxymethyl cellulose (CMC) is a water-soluble cellulose ether obtained through chemical modification of natural cellulose. It is used as a thickening agent, stabilizer, water-retaining agent and quality improver in food products. Common applications include beverages, dairy products, baked goods, meat products, seasonings, and convenience foods.

In terms of beverages, CMC has the function of stabilizing suspension. For example, in juice products like grapefruit juice, by increasing the viscosity of the liquid, it prevents the pulp, coconut pieces or fruit particles from settling and maintains a uniform suspension.

CMC also exhibits excellent emulsifying stability properties. In beverages containing plant proteins or milk fat, CMC can prevent fat from rising and proteins from precipitating, thereby extending the shelf life.

Furthermore, CMC is used for improving the taste. In low-sugar beverages and sports drinks, the thickening property of CMC can address the issue of thin taste after reducing sugar content, while not affecting the refreshing quality.

The stability of acidic beverages also depends on CMC. It can remain stable in an acidic environment with a pH ranging from 3.0 to 5.0 and prevent flocculation.

Furthermore, in cocktails, CMC can control the rheological properties of the beverage, thereby achieving the desired taste.

The role of CMC in dairy products is also not to be underestimated. When used in stirred yogurt, it can increase viscosity, making the product smoother and preventing layering during transportation.

Flavored milk beverages, such as chocolate milk, with the addition of CMC, can stabilize the suspended particles (such as cocoa powder and fruit pieces) and extend the shelf life.

Adding CMC to plant-based milk substitutes such as soy milk and oat milk can simulate the consistency of dairy products and improve the taste.

CMC can also be found in cheese products, ice cream, and infant formula milk powder. In cheese products, CMC enhances extensibility, prevents oil separation, and improves melting and slicing properties.

In ice cream, CMC can inhibit the formation of ice crystals and enhance the anti-melting property. In infant formula milk powder, CMC plays a role in assisting emulsification and preventing lumps from forming after mixing.

Obviously, CMC plays a crucial role in beverages and dairy products.

CMC also has multiple functions, including thickening and water retention, stabilizing foams and emulsions, and interacting with starch/protein.