Action Mechanism of Stabilization of Acidified Milk Drinks los ntawm CMC

Carboxymethyl cellulose (CMC) feem ntau yog siv los ua tus stabilizer hauv cov kua mis acidified los txhim kho lawv cov kev ntxhib los mos, qhov ncauj, thiab kev ruaj ntseg. Cov txheej txheem kev ua haujlwm ntawm CMC hauv stabilizing acidified mis nyuj haus muaj ob peb txheej txheem tseem ceeb:

Viscosity Enhancement: CMC yog cov dej-soluble polymer uas tsim cov kua nplaum uas muaj kuab heev thaum dispersed hauv dej. Nyob rau hauv acidified mis nyuj haus, CMC tsub kom lub viscosity ntawm cov dej haus, ua nyob rau hauv kev txhim kho ncua kev kawm ntawv thiab dispersion ntawm cov khoom hais thiab emulsified rog globules. Qhov no txhim kho viscosity pab tiv thaiv sedimentation thiab creaming ntawm mis nyuj khov, stabilizing tag nrho cov qauv dej haus.

Particle Suspension: CMC ua raws li tus neeg sawv cev ncua, tiv thaiv qhov teeb meem ntawm cov khoom tsis sib xws, xws li calcium phosphate, proteins, thiab lwm yam khoom muaj nyob hauv cov kua mis acidified. Los ntawm kev tsim ib lub network ntawm entangled polymer chains, CMC ntxiab thiab tuav tshem tawm hais nyob rau hauv lub haus matrix, tiv thaiv lawv aggregation thiab sedimentation lub sij hawm.

Emulsion Stabilization: Nyob rau hauv cov kua mis acidified uas muaj emulsified fat globules, xws li cov uas muaj nyob rau hauv cov mis nyuj haus los yog dej qab zib yogurt, CMC pab stabilize lub emulsion los ntawm tsim ib tug tiv thaiv txheej nyob ib ncig ntawm cov roj tee. Cov txheej no ntawm CMC molecules tiv thaiv coalescence thiab creaming ntawm cov roj globules, uas ua rau ib tug du thiab homogeneous zoo nkauj.

Kev khi dej: CMC muaj peev xwm los khi cov dej molecules los ntawm hydrogen bonding, pab txhawb kom khaws cov dej noo hauv cov dej haus matrix. Nyob rau hauv cov kua mis acidified, CMC pab tswj cov dej thiab noo noo, tiv thaiv syneresis (kev sib cais ntawm cov kua los ntawm cov gel) thiab tswj cov kev xav tau kev ntxhib los mos thiab sib xws nyob rau lub sijhawm.

pH Stability: CMC yog ruaj khov nyob rau ntau yam ntawm pH qhov tseem ceeb, nrog rau cov acidic tej yam kev mob feem ntau pom nyob rau hauv acidified mis nyuj haus. Nws ruaj khov ntawm pH qis ua kom ntseeg tau tias nws khaws nws cov thickening thiab stabilizing zog txawm nyob rau hauv acidic dej haus, pab mus rau lub sij hawm ntev stability thiab txee-lub neej.

Kev ua haujlwm ntawm CMC hauv kev ruaj khov acidified mis nyuj haus muaj kev txhim kho viscosity, tshem tawm cov khoom, stabilizing emulsions, khi dej, thiab tswj pH stability. Los ntawm kev sib koom ua ke CMC rau hauv cov qauv ntawm cov kua mis acidified, cov tuam ntxhab tuaj yeem txhim kho cov khoom zoo, sib xws, thiab txee lub neej, ua kom cov neeg siv khoom txaus siab rau cov dej haus zaum kawg.