Carboxymethylcellulose

*Key Considerations for Selecting Carboxymethyl Cellulose Powder

When selecting CMC powder, for blended yogurt beverages, FH9 and FH9 Extra High (FVH9) are generally preferred. FH9 has a richer texture and is added at 0.35%–0.5%, while FH9 Extra High is more refreshing and has a better blending effect, added at 0.33%–0.45%.

For lactic acid bacteria beverages, FL100, FM9, and FH9 Extra High (produced using special processes) are generally preferred. FL100 is generally used for products with a richer texture and longer shelf life, added at 0.6%–0.8%. FM9 is the most widely used product, with a rich texture and moderate consistency, and a relatively long shelf life, added at 0.45%–0.6%. FH9 Extra High makes lactic acid bacteria beverages thick but not greasy, and can be added in smaller quantities at a lower cost, making it suitable for thick lactic acid bacteria beverages, added at 0.45%–0.6%.

*CMC Usage Instructions

CMC Dissolution: Generally, dissolve CMC in a 0.5%–2% aqueous solution. Before dissolving, it is best to dry-mix it with at least three times its volume of granulated sugar until homogeneous. Then slowly add it to hot water at 65–85°C with stirring. It is best to use a high-speed mixer to dissolve the CMC. After dissolving for approximately 15–20 minutes, pass it through a colloid mill and cool to 20–40°C for later use.

(I) Processing Considerations for Formulated Acidic Milk Beverages

Yogurt Preparation: Reconstituted Milk Preparation: Slowly add milk powder to hot water at 50–60°C with stirring (control the water volume to be at least 10 times the milk powder volume). Dissolve thoroughly for 15–20 minutes (preferably by passing it through a colloid mill). Then cool to 40°C for later use.

Prepare the CMC solution according to the instructions for using Sodium carboxymethyl cellulose thickener. Add it to the prepared milk mixture and stir thoroughly. Then, dilute with water (minus the water volume used for the acid solution).

Add the acid solution slowly, continuously, and evenly to the milk. Be careful to control the acid addition time between 1.5 and 2 minutes. If the acid addition time is too long, the protein will stay at the isoelectric point for too long, causing severe protein denaturation and affecting stability. If the acid addition time is too short, the acid solution will disperse for too short a time, resulting in excessive acidity in some parts of the milk and severe protein denaturation. In addition, the temperature of the milk and acid solution should not be too high when adding acid, and it is best to control it between 20 and 25°C.

Homogenization can generally be performed at the natural temperature of the milk, with the pressure controlled at 18–25 MPa.

Sterilization temperature: Post-sterilized products are generally sterilized at 85–90°C for 25–30 minutes; other products are generally sterilized using ultra-high temperature sterilization at 137–140°C for 3–5 seconds.

(II) Key Points for Processing Lactic Acid Bacteria Beverages

Determine the protein content of the milk. Add milk powder to bring the protein content to between 2.9% and 4.5%. Heat to 70–75°C, adjust the homogenizer pressure to 18–20 MPa for homogenization, then pasteurize at 90–95°C for 15–30 minutes. After cooling to 42–43°C, inoculate with the prepared starter culture at a rate of 2%–3%, stir for 10–15 minutes, then turn off the stirrer and maintain a constant temperature of 41–43°C for fermentation. Stop fermentation when the milk acidity reaches 85–100°T, and quickly cool to 15–20°C using a cold plate before transferring to other containers for later use.

If the protein content of the milk is low, the fermented milk will have too much whey, easily resulting in protein flocculent matter. Pasteurization at 90–95°C is beneficial for appropriate protein denaturation, improving the quality of the fermented milk. If the fermentation temperature is too low or the inoculation amount is too small, the fermentation time will be too long, leading to excessive growth of other bacteria, affecting the product's taste and shelf life. Excessive temperature or too large an inoculum size can cause overly rapid fermentation, leading to excessive whey separation or the formation of protein lumps, thus affecting product stability. Additionally, disposable inoculum can be used, but strains with low post-acidity should be selected whenever possible.

Cool down the sodium carboxymethyl cellulose solution to 15–25°C, mix it evenly with the milk, and roughly dilute to volume with water (minus the water used for the acid solution). Then, slowly, continuously, and evenly add the acid solution to the milk (preferably using a spray method). Stir well and set aside.

Homogenization is generally performed at the milk's natural temperature, with a pressure controlled at 15–20 MPa.

Sterilization temperature: For post-sterilized products, use 85–90°C for 25–30 minutes; for other products, use ultra-high temperature sterilization at 110–121°C for 4–5 seconds or 95–105°C for 30 seconds.

FAQ

1. Q: In which food products is food-grade CMC mainly used?
A: Widely used in yogurt, ice cream, jam, beverages, and noodle products, primarily for thickening, stabilizing, and emulsifying, improving taste and texture.

2. Q: Will it precipitate in acidic beverages?
A: Our Sodium carboxymethyl cellulose powder has excellent acid resistance and remains stable even in low pH environments, preventing precipitation and stratification, ensuring a clear and uniform beverage.

3. Q: Does your product meet food safety standards?
A: Fully compliant. We strictly implement a food safety management system, ensuring high purity, and controlling heavy metal and microbial indicators within national standards. Complete test reports are available.