1. CMC Applications in Fermented Yoghurt
1.1. Main Raw Materials of Fermented Yoghurt
Fresh milk or
milk powder, sucrose ester, compound stabilizer (including CMC), granulated sugar, sodium citrate, phosphate, preservative, essence and drinking water, etc.
1.2. Processing Technology
Raw milk - Sterilization - Cooling - Insulated fermentation-Cooling-(Compound CMC+Sugar+Sucrose Ester) Completely dissolving and then adding-Stirring-Flavoring acid and odor-Homogeneous sterilization-Cooling-Packing
1.3. Key Point During Processing
1.3.1. The compound stabilizer is acid-resistant CMC: PGA (propylene glycol alginate)=1:1, the dosage of compounded CMC accounts for 0.4% of the total amount.
1.3.2. Compounded stabilizer, sugar and sucrose ester had better be dry-mixed. Then dissolving with 50℃ water. Filtering the solution after complete dissolution. Cooling it to 15℃ and add into the yogurt。
1.3.3. Slowly flavoring acid, then becoming quickly to control the final pH value at 3.8-4.0. The temperature should be below 15℃when flavoring acid and odor. The conditional factories usually agitate below 5℃.
1.3.4. Can select CMC FM9, FH9, FH10.
2. CMC Applications in Formulated Yoghurt
2.1. Main Raw Materials of Formulated Yoghurt
Milk powder, granulated sugar, acid fastness CMC, preservative, essence, protein hydrolysate citric acid, sodium citrate, purified water, etc.
2.2. Processing Technology
rymix acid fastness and granulated sugar-Dissolving-Mixing other raw materials-Flavoring acid and odor - Homogenization -Sterilization - Cooling - Packing
2.3. Key Point During Processing
2.3.1. Agitating and Cooling temperature should be below 10℃ when flavoring.
2.3.2. Slowly flavoring acid, then becoming quickly to control the final pH value at 3.8-4.0.
2.3.3. Can choose CMC FH9 or FVH9. The dosage is 0.4% or so.
3. CMC Applications in Instant Noodles
3.1. Applications in Flour
Adding CMC into the flour can make the flour with characters of dispersion, water retention, and strong cohesion. It can shorten the kneading time, and easy to operate to, Increasing toughness and strength of noodles to improve the premium grade product rate. Different from natural gum, the noddles are smooth with uniform, stable interior structure, and bright, clean surface after adding CMC gum. For oil-fried instant noddles, oil content can be effectively reduced after adding CMC. Because CMC has characters of hydrophilic and hydrophobic oil, to control the oil content at 18% or so.
You can add CMC FH9, FVH9 or FVH6 into flour, with a dosage 0.25%-0.4%. When using CMC, you can premix it with other additives, dissolving with water till completely dissolving, then spraying on the kneaded flour. Or you can mix up CMC, other additives and flour together, and then add water and knead to flour billet.
3.2. Applications in Seasoning Bags
CMC can be added in sauce or seasoning bags of various instant noddles. CMC is featured by thickening, strong dispersion, water, and freshness preservation, with which sauces can have better homogeneity and longer shelf life. Materials in sauce or seasoning bags can dissolve and disperse quickly with CMC gum's own characteristics, so the taste of noodle soup is delicious.
Can select and add CMC FH6 or FH9 (salt tolerance) into sauce and seasoning, with dosage 0.8%-1.2%. Premix CMC, sugar, monosodium glutamate and salt, and then mix them with other ingredients.
4. CMC for Ice Cream
4.1. CMC Usages in Ice Cream
4.1.1 CMC can increase melting-resistance of ice cream
CMC aqueous solutions have excellent fluidity, comparing with other pulp, especially starch gum and guar gum. The stable lattice-like structure can be formed under both high and low temperatures. This is the reason that ice cream has good melting-resistance with CMC.
4.1.2 CMC is ideal excipient of ice cream
CMC aqueous solution has high viscosity, compared with that of xanthan gum, gelatin, and sodium alginate. The viscosity of 2% aqueous solution is more than 30, 000mPa.s tested by Brookfield viscometer. There is higher viscosity if mixing CMC with sodium alginate. CMC produced by Fortune Biotech has good pseudo-plasticity, so in the case of homogeneous aging, the consistency and viscosity of ice cream liquid can be raised with CMC. Avoiding fat globule gathering again during the procedures of cooling and aging. Moreover, CMC has strong dispersion to enable mixed materials much more uniform and suitable for industrial production.
4.1.3 CMC is an ideal swelling agent of ice cream(cmc ice cream stabilizer)
CMC is a kind of gum with strong hydrophily, which can combine with free water in the liquid material quickly, and evenly distribute in it. When stirring, many fine air bubbles will form and uniformly distribute in the liquid material, so that to make the structure of ice cream smooth, improve expansion rate and taste.
4.1.4 CMC is emulsifier of ice cream
CMC has certain emulsification. CMC can not only chelate the calcium ion in mixed materials but also can dissociate casein molecular mass. It can strengthen the protein fat emulsifying ability, and reduce the aggregation of fat. CMC plays a certain role during ice cream homogenization.
4.2. The Requirements and Dosages of Adding CMC into Ice Cream
It requires high viscosity when adding CMC into ice cream. It also requires certain acid fastness when using CMC to produce fruit ice cream.
Can use CMC FVH6 for common ice cream. Dosage is 0.4%-0.5%. When compounding with other gums, CMC dosage is 0.3%-0.4%, and the dosage of other gums is 0.1%-0.2%. For acid ice cream, you can use CMC FVH9.