Cmc For Ice Cream

Following are the Main Characteristics of CMC for Ice Cream :-
1. Absorbent: CMC is a high-hydrophilic polymer.
2. Solubility: CMC is the only best of the commonly used solvents. Especially in the presence of a small amount of water solubl e CMC more glycerol.
3. Film: Under normal circumstances, the viscosity and high molecular weight of the CMC at a certain humidity made the film only to high-intensity and toughness. The use of certain water-soluble resin for cross-linking agent and the CMC mixture dissolved film, as further justification for dry plastics, films can become dry water-insoluble products but will be handled by the salt water-soluble.
Product performance
1. Prevention of yogurt in protein precipitation occurred at rally ;
2. Uniformity of a good place to guarantee the stability of the acid drinks, to maintain a longer time;
3. For ice cream in the water, fat, protein, such as a uniform, decentralization, a mixture of stability and to avoid the appearance of ice crystals, delicate taste, lubricants and good form;
4. Cakes in bread: CMC can control the viscosity paste, enhanced bread, pastry products and maintain the water resistance of possession;
5. In the manufacture of food at low heat, will be the nature of hope, because the CMC in physiology are inert, with no heat value
6. Dissolved in water after the refined sugar-unique-shaped, for special taste good, even refreshing.