Sodium carboxymethyl cellulose (CMC) yog ib hom polymeric fiber ntau ether tau los ntawm kev hloov kho tshuaj ntawm ntuj cellulose. Nws cov qauv yog tsim los ntawm D-glucose unit txuas nrog β (1 → 4) glucoside daim ntawv cog lus. Nws yog yaj nyob rau hauv dej txias los tsim ib tug viscous tov. Lub viscosity ntawm cov tshuaj muaj feem xyuam rau cov vitamin raw khoom DP (siab, nruab nrab, qis), thiab cov concentration thiab dissolution tej yam kev mob, piv txwv li: dissolving thiab siv siab shear quab yuam rau cov tshuaj, yog hais tias tus CMC yog tsawg DS, los yog cov kev hloov pauv tsis sib npaug, ces cov gel aggregate yog tsim; Hloov pauv, yog tias qhov siab DS thiab hloov pauv tau sib npaug, kev daws teeb meem pob tshab thiab sib xws.

Lwm yam uas tuaj yeem hloov pauv qhov solubility thiab viscosity ntawm CMC cov kev daws teeb meem yog kub, PH, ntsev, qab zib lossis lwm yam polymers.

Cov teebmeem kub:
Thaum qhov kub ntawm cov tshuaj CMC nce, qhov viscosity ntawm cov tshuaj txo qis (raws li qhia hauv daim duab 1). Txawm li cas los xij, nyob rau hauv cov ntaub ntawv ntawm lub sij hawm luv luv cua sov, thaum kub poob mus rau qhov qub kub, cov tshuaj yuav rov qab tau cov qub viscosity. Yog tias cov cua kub kub thiab lub sij hawm ntev (xws li 125 ℃, 1 teev), viscosity ntawm cov tshuaj txo qis vim qhov degradation ntawm cellulose. Qhov xwm txheej no, xws li tshuaj tua kab mob tshwm sim
Cov teebmeem PH:
Rau CMC, cov tshuaj, PH acidic, yog rhiab heev, vim CMC-NA yuav hloov mus rau CMC-H, insoluble. Yuav kom tswj tau qhov zoo solubility ntawm CMC nyob rau hauv acidic media, nws yog feem ntau siv rau yaj nrog siab DS (0.8-0.9) thiab ua ntej ntxiv acid.

Cov nyhuv ntsev: CMC yog hom anionic, tuaj yeem hnov ????qab ntsev los ua CMC ntsev, bivalent los yog trivalent ntsev, ces txhawb kev tsim ntawm ntau dua los yog tsawg network, los yog ua rau CMC viscosity txo, los yog ua rau gelation los yog nag lossis daus, yog tias CMC yog thawj yaj nyob rau hauv dej, thiab ces ntxiv ntsev, qhov cuam tshuam yog me me.

Cov teebmeem ntawm lwm yam tshuaj:
Kev hloov pauv kuj tshwm sim los ntawm kev ntxiv qee cov kuab tshuaj, lossis lwm yam xws li qab zib, starches thiab cov pos hniav.

Lwm yam khoom:
CMC aqueous tov yog thixotropic. CMC aqueous tov qhia txog tus cwj pwm pseudoplastic ntawm siab shear npaum li cas. Yog li ntawd, nyob ntawm tus nqi shear, high-viscosity CMC tov tuaj yeem ua qis dua viscosity dua li nruab nrab-viscosity CMC tov.
Kev siv CMC hauv zaub mov

CMC-Na feem ntau yog siv rau hauv cov khoom noj ua cov thickener, stabilizer, thiab lwm yam, thiab tseem tuaj yeem pab kom tau raws li qhov xav tau ntawm lub koom haum, nrog rau cov khoom xav tau. Vim muaj ntau txoj haujlwm no, CMC tau siv dav hauv kev lag luam khoom noj, uas tam sim no tau qhia hauv qab no:

Ua ntej, khov khoom qab zib - ice cream - qab zib dej sorbet

Nyob rau hauv cov khoom khov, yuav tsum tau ntxiv stabilizer kom lub koom haum ntawm cov khoom ruaj khov rau kev noj. Ntawm ntau cov stabilizers, CMC yog cov feem ntau siv stabilizer rau ice cream thiab lwm yam khoom khov. Yog vim li cas yog tias, ua ntej ntawm tag nrho cov, thaum CMC yog zoo dispersed, nws yuav sai sai yaj nyob rau hauv dej, tsim lub viscosity yuav tsum tau, thiab muaj peev xwm tswj lub expansion zoo. Qhov thib ob, CMC, zoo ib yam li lwm cov stabilizers, tuaj yeem tswj kev tsim cov dej khov nab kuab, tuav lub koom haum zoo ib yam thiab zoo ib yam, thiab tswj kev ruaj ntseg thaum cov khoom khaws cia, txawm tias nws rov khov / thawed. CMC yog siv rau hauv me me thiab muab cov khoom zoo heev (kev ntxhib los mos thiab saj).

Nyob rau hauv cov mis nyuj khov thiab mis nyuj sorties, CMC tau tshaj tawm tias tov nrog 10-15% carrageenan los tiv thaiv kev sib cais ntawm qhov sib tov ua ntej khov. Nrog rau qhov txo qis ntawm cov rog, cov nyiaj ntawm CMC nce kom tsim nyog, thiab cov qauv greasy thiab nplua tuaj yeem tau txais.

CMC kuj tseem siv tau los ua tus stabilizer rau cov kua txiv hmab txiv ntoo tshiab. Hauv cov dej qab zib sorbet, CMC tuaj yeem tso cov ntxhiab tsw thiab txo cov nyhuv ntawm cov xim pleev xim thiab tsw.

Hauv cov khoom siv mis nyuj khov xws li cov khoom sib xyaw qhuav, txog 0.2% CMC stabilizer tuaj yeem muab ntxiv, thiab hauv cov kua dej, tus nqi ntawm CMC tuaj yeem siab txog 0.75 ~ 1%. Feem ntau, tus nqi ntawm CMC ntxiv nws txawv nrog cov khoom xyaw ntawm cov khoom khov. Hauv qee lub tebchaws, cov khoom cog yog siv los hloov cov mis nyuj, cov khoom noj qab zib xws li sorbitol yog siv es tsis txhob qab zib hauv ice cream, thiab CMC kuj siv tau.

Ob, ci zaub mov

Cov khoom ci muaj ntau yam: xws li qhob cij tshwj xeeb, ntau yam khoom qab zib, pies, fritters thiab lwm yam.

Hauv kev tsim cov qhob cij, qhob cij thiab lwm yam khoom, cov khob noom cookie yog cov khoom siv hauv paus, vim tias CMC instant, tuaj yeem ua ke nrog cov khoom xyaw sib txawv, sai sai tau cov nplaum nplaum. Qee zaum, kev siv CMC los kho cov khoom xyaw, feem ntau cov dej yuav tsum tau ntxiv, ib gram ntawm CMC, dej ntawm 20 mus rau 40, tus nqi ntawm CMC txawv nrog cov khoom, feem ntau 0.1 mus rau 0.4% ntawm cov khoom.

Qhov sib ntxiv ntawm CMC rau cov khoom ci tuaj yeem txhim kho qhov sib xws ntawm cov khob noom cookie thiab faib cov khoom xyaw, xws li raisins los yog siv lead ua txiv hmab txiv ntoo. Cov khoom xyaw no tuaj yeem sib npaug sib npaug hauv cov khoom thaum ci.

Feem ntau, cov dej ntxiv tuaj yeem khaws cia thaum lub sijhawm ci kom tau cov khoom muag muag, txawm tias ob peb hnub, yog li CMC tuaj yeem ua rau cov khoom lag luam qeeb. Vim tias sab hauv muaj cov khoom muag ntau dua, nws feem ntau qhia tau tias qhov khoom ntim tau nce ntxiv.

CMC tuaj yeem txhim kho cov ntaub so ntswg ntawm kev txhaws, tshuaj ntxiv thiab icing, thaum tsis txhob muaj lub cev qhuav dej ntawm qhov txhaws thiab tswj cov icing ntawm cov kua qab zib. Hauv cov khoom muag muag, CMC rau cov qauv kev ruaj ntseg, tuaj yeem siv ib leeg, tuaj yeem siv nrog lwm cov khoom ntxiv.
3. Dej Haus

CMC yog dav siv hauv cov dej qab zib kom cov kua txiv hmab txiv ntoo, txhim kho saj thiab kev ntxhib los mos, tshem tawm cov roj rings ntawm lub fwj, thiab tiv thaiv qhov tsis xav tau iab tom qab ntawm cov khoom qab zib.

Cov txiaj ntsig ntawm CMC hauv cov dej haus muaj feem xyuam nrog ntau yam, xws li CMC qauv, viscosity, CMC kev siv, hom dej haus thiab cov khoom xyaw.

Feem ntau, qhov kev txiav txim ntxiv thiab homogenization ntawm cov khoom xyaw muaj me ntsis cuam tshuam rau kev ruaj ntseg. Hauv lwm qhov xwm txheej, CMC tau ntxiv, nyiam dua thaum kawg ntawm kev tsim khoom. Qhov no txhim kho stability.

Txawm hais tias viscosity tsis yog feem ntau ua rau kev tshem tawm cov kua txiv hmab txiv ntoo, nws feem ntau pom nyob rau hauv 25 ° Brix kua txiv dej qab zib thiab nws yooj yim dua kom ruaj khov dua li cov dej haus tam sim ntawd nrog 7-10% soluble solids.

4. Cov khoom siv mis nyuj

Muaj ob hom khoom: cov khoom nruab nrab, xws li cov khoom qab zib qab zib; Cov khoom siv acidic, xws li yogurt haus.

Cov khoom nruab nrab: CMC tuaj yeem muab ntxiv los ua ntau yam sib txawv ntawm cov khoom qab zib qab zib, CMC tuaj yeem tshem tawm lub cev qhuav dej ntawm cov hmoov txhuv nplej siab, carrageenan lossis CMC carrageenan, yog li nws tuaj yeem ua kom ruaj khov whipped whipped cream.

Yogurt: CMC yog siv los ua cov kua mis nyeem qaub, uas yog ntau heev, vim nws qhov anionic xwm, uas tso cai rau casein react nyob rau hauv lub PH isoelectric point range (PH4.6) los tsim soluble tshav kub kho thiab cia ruaj khov complexes. Yog li, ntau yam khoom tuaj yeem tsim thiab ruaj khov: xws li mis nyuj, dej haus, buttermilk, khoom noj siv mis, mis nyuj haus, thiab lwm yam.

Kev saib xyuas tshwj xeeb yuav tsum tau them rau kom ua tiav kev ruaj ntseg zoo. Ua ntej, tus nqi ntawm CMC ntxiv yuav tsum raug txiav txim. Qhov no muaj feem xyuam rau hom CMC (ntawm qhov sib npaug sib npaug, qhov ruaj khov ntawm hom viscosity siab zoo dua); Hais txog casein cov ntsiab lus piv; Hais txog tus nqi PH ntawm cov dej haus; Nyob rau hauv kev sib raug zoo rau fermentation los yog acidification tej yam kev mob, nws muaj peev xwm tsim ntau los yog tsawg casein aggregates. Qhov sib xws ntawm cov khoom muaj feem xyuam nrog CMC piv, roj, khoom siv, thiab tseem muaj feem xyuam rau kev kho tshuab, xws li homogenization nyob rau hauv siab, uas tuaj yeem txo qhov sib xws tab sis tsis cuam tshuam rau kev ruaj ntseg.

qaub cream, qaub mis nyuj, cream cheese jam, thiab lwm yam, kuj tuaj yeem ntxiv CMC stabilization.

CMC thiab lwm cov proteins kuj tuaj yeem tsim cov txheej txheem soluble, xws li kua protein, gelatin.

Zaub xam lav hnav khaub ncaws thiab ntau yam jams

CMC yog siv los ua zaub xam lav hnav khaub ncaws, thiab nws yooj yim rau kev tsim emulsion, tshwj xeeb tshaj yog thaum nws khaws cia rau lub sijhawm ntev nyob rau hauv qhov tsis zoo ntawm qhov kub thiab txias, uas tuaj yeem txhim kho kev ruaj ntseg.

Nyob ntawm qhov xav tau sib xws thiab cov ntsiab lus roj, siv nruab nrab-viscosity lossis siab-viscosity CMC, tus nqi yog nyob nruab nrab ntawm 0.5-1%. Kev tsim cov khaub ncaws hnav khaub ncaws yog tsim los ntawm maj mam ntxiv cov roj rau CMC dej theem thiab nplawm nws. Txoj kev ua haujlwm no tuaj yeem ua ncaj qha, sib tov cov khoom xyaw kom zoo, tawg hauv dej nrog rab rawg lossis nplawm, do rau ob peb feeb, maj mam ntxiv cov roj los ua ib qho emulsion. Thaum CMC yog insoluble nyob rau hauv cov txheej txheem, nws yog dispersed nyob rau hauv cov roj, nyob rau hauv qhov kev txiav txim siab shear quab yuam, thaum cov dej theem muaj lwm yam khoom xyaw (xws li qe qe, vinegar, ntsev ...). Thaum emulsification tseem tsim.

CMC tuaj yeem siv rau ntau yam jams ua cov khoom noj khov khov. Vim yog cov yam ntxwv ntawm CMC, cov qauv sib txawv tuaj yeem tsim
(nqus, ntev lossis luv), tshwj xeeb, nws muaj peev xwm nqus dej thiab tiv thaiv lub cev qhuav dej thiab shrinkage thaum thawing thiab rov ua kom sov hauv qhov cub.

Hauv cov kua txiv lws suav, CMC ntxiv kom muab qhov xav tau sib xws thiab kev ntxhib los mos. Qhov ntau npaum li cas yog 0.5-1%, uas txo qis thaum M txiv lws suav siv ntau ntxiv.

6. Npog nplawm nplaum cov khoom

CMC tuaj yeem siv los ua kom ruaj khov rau cov ntaub so ntswg xoob (pore) cov khoom, los ntawm kev ruaj ntseg ntawm cov nyhuv ntawm kev xav, HPC foaming nyhuv yog zoo heev, thaum nws thiab zaub roj ua ke los ua foaming tshuaj, cov nyhuv yog zoo heev.

Nws qhov tseem ceeb tshaj plaws stabilizing nyhuv yog los tiv thaiv kev khi ntawm caking thiab rog hais, los tiv thaiv lub stratification ntawm cov kua theem thaum lub sij hawm cia, thiab tiv thaiv shrinkage thiab lub cev qhuav dej shrinkage.

8. Lwm yam kev siv

CMC Lwm yam kev siv:
Tus nqi calorific ntawm CMC yog tsawg. Yog li ntawd, CMC yog siv los ua cov khoom uas muaj calorie tsawg.

Hauv cov khoom noj ceev, CMC yaj sai sai, muab qee qhov sib xws thiab kev ntxhib los mos, uas tuaj yeem tshem tawm qee yam, xws li kas fes hauv cov dej qab zib chocolate.

Hauv cov khoom noj nqaij, CMC yog siv los ua tus neeg sawv cev thickening rau pouring gravy thiab tiv thaiv cov rog sib cais. Nws kuj tseem muaj kev sib txuas thiab dej tuav los tiv thaiv qhov shrinkage ntawm cov hnyuv ntxwm nqaij.