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Application Of Sodium Carboxymethyl Cellulose CMC In Noodle Processing

Sodium Carboxymethyl Cellulose CMC, also known as Sodium Carboxymethyl Cellulose CMC, CMC, is the world's most widely used, the largest amount of cellulose. White fibrous or granular powder, is a glucose polymerization degree of 100 to 2000 cellulose derivatives, odorless, tasteless, tasteless, hygroscopic, insoluble in organic solvents.

Chemical properties

Sodium carboxymethylcellulose is contraindicated with strong acid solutions, soluble iron salts, and some other metals such as aluminum, mercury and zinc, when PH <2, and with 95% ethanol.

Sodium Carboxymethyl Cellulose CMC and gelatin and pectin can form co-coagulants, can also form a complex with collagen, can precipitate some positively charged protein.

Sodium Carboxymethyl Cellulose CMC has the effect of thickening, strong dispersion, water retention and adhesion, and its aqueous solution is a colloid of network structure, strong adhesion, therefore, in the instant noodles in the addition of 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, reduce 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, the noodles will be soft, and taste smooth , 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 carboxymethylcellulose. The use of fried instant noodles and prolonged shelf life is a key indicator of production. If the addition of carboxymethylcellulose to the surface of fried instant noodles, not only can improve the structure and tendons of the noodles, but also 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 noodles, so that the oil content of the fried instant noodles can be effectively reduced.

Hangzhou Hongbo New Materials Co.,Ltd