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 Wysłany: Śro 0:06, 05 Sty 2011 Temat postu: New additives - sodium carboxymethyl cellulose (CM |
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New additives - sodium carboxymethyl cellulose (CMC)
Also gradually increased. Saving, convenient and fast food has become trendy modern life. Times are changing, changing diet, the traditional concept of diet is also being replaced by modern concept. l / Nd-based southern tomb left foot temporary police new additive - 』/ /. CMC (cMc) / s has been, J referred to CMC CMC, is an anion, the linear material, it has a high viscosity, high purity and other characteristics, there are rubber and industrial fibers, \\United States, Japan and other developed countries has been widely used in modern food industry, such as cold products, solid drinks, fruit juice, jam, lactic acid drinks, condiments, biscuits, meat products and so on. In recent years, the food industry developed rapidly in China, the use of the sharp rise in the number of products. Here's the character, characteristics, uses, etc. are described below: (a) CMC Appearance white or yellowish fibrous or granular powder, almost odorless, hygroscopic, does not mildew easily understood dispersed in water to form a colloidal solution, not soluble in alcohol, ether, acetone and so on. Molecular weight of 100 ≥ 1700,1 degree of polymerization of water suspensions of pH6.5-8.5. Form of cellulose to glucose has 3 of the hydroxy ether, the ether product with a variety of degrees, 0.8 degrees above the ether of the acid and salt resistance. When the degree of polymerization of 200 to 500, molecular weight 21000 ~ 50000, pH7 when the protective colloid is about the best. Heat stable but rapid rise in viscosity less 2O ℃, 45 ℃ or so are slow to change, 80 ~ C above colloid degeneration caused by heating can decrease viscosity, 25 ℃ maintains a little change and, thereafter, the viscosity gradually reduced. Formed when the free acid and acid precipitation, loss of viscosity. Case of divalent metal ions to form salts and precipitation, loss of viscosity, the greater the degree of polymerization, the smaller the degree of etherification, the more vulnerable to the impact of salts. (-) CMC thickener in the additives included in the classification. What is a thickening agent? Where food can improve or stabilize the state of physical properties of a class or organization known as the thickening agent of food additives, also known as CMC paste it has the following characteristics: 1, thickening and improve the taste of the role: as it has a pseudo-plastic, and enhance a sense of fresh, refreshing taste and thus maintain the original flavor; 2, the bonding effect: it can improve the aging of starchy foods, dehydration, control of paste viscosity, combined with the emulsifier better; 3 Structure leavening effect: because it has a stabilizing effect on transition properties and gel characteristics. On the one hand prevents syneresis,[link widoczny dla zalogowanych], on the other hand can increase the bulk rate, if applied to instant noodles, in the operation, it can shorten the time kneading the flour, product uniformity, structural improvements, while easy to control moisture, reduce to the water, reduce the roll by the surface pressure required to make it appear there are no sections or less the situation, with excellent film forming toughness, steamed noodles, sided bright, smooth surface, no adhesive, no deformation, no brown after heating change, because it has a strong high viscosity in the frying process, can reduce the oil content of instant noodles 3 to 5; 4, the hydrophilic and complexity: because it contains a lot of hydrophilic groups and rehydration genes, for 】 3 high-temperature baking temperature of the food can maintain long-lasting, anti-aging and dry, keep a product prototype, such as biscuits, cakes of flour, add CMCO. 1 to prevent water evaporation, aging; 5, has the role to improve the physical properties of food, such as adding the marmalade, cream, off white, such as peanuts, can improve the smear resistance. 'In addition to the fruits and vegetables, eggs containing carboxylic acid ester of 2 ~ 3OCMC solution is complex, dry, in order to maintain flavor, mold; water after the expansion is strong, and it is not easy to digest, can be used for cookies, etc. diet food; it inherently stable, it can be used for beer foam stabilizer; It also has a viscosity, stability, protective colloid, etc., for the ice cream to improve water retention and organizational structure, subject to the thickener and sodium alginate, etc. combined effect we go; In addition, it can also be used as powder oil, spices and other solids agent. . (C) CMC lethal dose in rats fed semi-deposited (LDso) was 27 g / kg, very toxic very true in 1985, FAO / World Health Organization (FA0/WHO) provides, carboxymethyl cellulose daily intake of sodium (AD1) is 0-25 mg / kg. (D) of the national standard (GB2760 --- 86) CMC requirements for the use of instant noodles, canned food,[link widoczny dla zalogowanych], ice cream, the maximum usage of 5 g / kg, the year before the Ministry of Health issued GB2760 - 86L1990 provisions were added in 7 varieties, CMC use range; popsicles, ice cream,[link widoczny dla zalogowanych], ice cream,[link widoczny dla zalogowanych], cakes, biscuits, jelly, puffed food, use as: normal production. CIVIC is a relatively new additive one,[link widoczny dla zalogowanych], and is widely used in recent years, it was known as the additive to share Yunzhi
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