Carboxymethyl Cellulose (CMC) is produced in various grades, notable for its colorlessness, odorlessness, and tastelessness. This substance possesses significant antimicrobial properties compared to other materials and can maintain its characteristics under different conditions. It also has good solubility in cold water.
CMC exhibits viscosity and thickening properties, helping to prevent crystal growth. Additionally, it is an effective agent against hydrolysis degradation, heat, oxidation, and biological degradation. Carboxymethyl Cellulose, also known as Japanese foxglove or “thallus,” is used as a stabilizer in ice cream production. Initially produced in Germany, CMC spread to America and then to other Western countries. Currently, it is widely used in both industrial and food grades. CMC is a white, odorless powder that is dispersible in water and is non-fermentable under normal conditions. In terms of its chemical and physical properties, it is often used as a substitute for starch and natural water-soluble materials (which are relatively expensive) like sodium alginate, gum tragacanth, and gelatin.
Ice cream is a frozen food product made from ingredients such as water, dairy products like milk, granulated white sugar, grains, maltodextrin, edible oils, fresh eggs, complex emulsifier stabilizers, and food flavorings. This delicacy is immensely popular worldwide and holds significant nutritional value.
Since water is the main ingredient in ice cream production, excessive use of water can lead to the formation of coarse ice crystals in the ice cream, ultimately affecting its flavor.
In the ice cream industry, measures are usually taken to address this issue:
One way to solve the problem is to increase the solid ingredients in ice cream, such as dairy products, granulated white sugar, maltodextrin, and edible oils. Adding these solids helps to fill in and stop the formation of large ice crystals. However, it’s important to note that excessive solid content can lead to increased production costs and reduce the competitiveness of products in the market.
Improving freezing technology is an effective method but requires high demands for equipment, consequently raising both the purchase and operational costs of the equipment.
However, adding a specific amount of an emulsifier stabilizer to prevent the formation of coarse ice crystals is both economical and practical, beneficial for controlling production costs. When a stabilizer is used in ice cream products, it contributes to improving the texture and flavor of the ice cream while reducing production costs.
Carboxymethyl Cellulose (CMC) is an edible substance with various functions such as thickening, emulsifying, shaping, aerating, and freshness retention, which can be used as a substitute for food binders like gelatin, agar, and sodium alginate. Adding CMC can reduce food production costs, enhance food quality, improve flavor, and increase shelf life, making it one of the most commonly used food additives for food manufacturers.