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Application Of Sodium Carboxymethyl Cellulose CMC In Instant Noodles
Edit: Hangzhou Hongbo New Materials Co.,Ltd    Date: Oct 26, 2017

Cellulose ether

Cellulose ether in the construction of the application we all have to understand, when it comes to the application of food grade cellulose ether, many people can not answer. Of course, food grade cellulose ether is completely healthy, it is just a carbohydrate derived from the cell wall. Do you know that? In the very common food around us we need the participation of cellulose ether, that is - instant noodles.

What is the use of food grade cellulose ether in instant noodles?

The cellulose ether used in instant noodles is generally Sodium Carboxymethyl Cellulose CMC, which has the function of thickening, strong dispersion, water retention and bonding, and its aqueous solution is a network structure of colloid, strong adhesion, therefore, In the instant noodles to add Sodium Carboxymethyl Cellulose CMC, can shorten the mixing time, easy to operate, easy to shape, but also can increase the strength and toughness of noodles, reducing the head. Sodium Carboxymethyl Cellulose CMC aqueous solution and the general natural colloid is different from the internal structure of the noodles can be made evenly and stable tissue, smooth surface, through the 80 ℃ blisters for three to five minutes, instant noodles will be soft, and taste smooth and tendons , That is, use the blisters for 5 minutes, it will not paste, the taste is still the case. Therefore, it is preferable to add instant noodles of Sodium Carboxymethyl Cellulose CMC. The use of fried instant noodles and extended shelf life is a key indicator of production. If the addition of Sodium Carboxymethyl Cellulose CMC to the surface of fried instant noodles, it is possible to improve the structure and tendon of instant noodles and to improve the dough And the solution of Sodium Carboxymethyl Cellulose CMC has the characteristics of hydrophilic and oleophobic, and can form a thin film on the surface of the instant noodles, so that the oil content of the fried instant noodles can be effectively reduced.


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