Cellulose ether derivatives have been widely used in food industry for a long time. Physical modification of cellulose can regulate the rheological properties, hydration and microstructure properties of the system. The five important functions of chemically modified cellulose in food are rheology, emulsification, foam stability, the ability to control ice crystal formation and growth, and water binding.
Microcrystalline cellulose as a food additive was confirmed by the Joint Identification Committee for Food Additives of WHO in 1971. In THE FOOD industry, microcrystalline cellulose is mainly used as emulsifier, foam stabilizer, high temperature stabilizer, non-nutrient filling, thickening agent, suspension agent, conformable agent and control ice crystal forming agent. Internationally, there has been the application of microcrystalline cellulose in the manufacture of frozen food and cold drinks sweet and cooking sauces; Using microcrystalline cellulose and its carboxylated products as additives to produce salad oil, milk fat and dextrin condiments; And related applications in the manufacture of nutritious foods and medicines for diabetics.
Crystal grain size in 0.1 ~ 2 microns of microcrystalline cellulose for colloidal level, colloidal microcrystalline cellulose are introduced from abroad a stabilizer for dairy production, as has a good stability and taste, is increasingly used in the manufacture of high quality beverages, mainly used for the high calcium milk, cocoa milk, walnut milk, peanut milk, etc. When the colloidal microcrystalline cellulose and carrageenan are used together, the stability of many neutral milk containing beverages can be solved.
Methyl cellulose (MC) or modified plant cellulose gum and hydroxyprolyl methyl cellulose (HPMC) are both certified as food additives. Both of them have surface activity and can be hydrolyzed in water and easily become a film in solution, which can be decomposed into hydroxyprolyl methyl cellulose methoxy and hydroxyprolyl components by heat. Methyl cellulose and hydroxyprolyl methyl cellulose have oily taste, can wrap many bubbles, with moisture retention function. Used in baking products, frozen snacks, soups (such as instant noodle packages), juices and family seasonings. Hydroxypropyl methyl cellulose is water-soluble, not digested by the human body or intestinal microbial fermentation, can reduce cholesterol content, long-term consumption has the effect of preventing hypertension.
CMC is carboxymethyl cellulose, the United States has included CMC in the United States Federal Code, recognized as a safe substance. The Food and Agriculture Organization of the United Nations and the World Health Organization have recognized that CMC is safe, and the daily intake of human is 30m g/ kg. CMC has unique bonding, thickening, suspension, stability, dispersion, water retention, cementitious properties. Therefore, CMC in the food industry can be used as thickening agent, stabilizer, suspension agent, dispersant, emulsifier, wetting agent, gel agent and other food additives, has been used in various countries.
Post time: Apr-25-2024