Guidance for Making Sodium Carboxymethyl Cellulose Solution

Food Additives Sodium carboxymethyl starch is everywhere in the food industry. Food additives are modern food industry products, no food additives, food can not be as colorful as it is now. Reasonable and legitimate use of food additives, will not affect food safety. Green, natural is now a lot of people choose an important basis for purchasing food. So food additives also began to natural.

The production and use of natural food additives in China has a long history, with the vigorous development of the food industry, China’s natural food additives industry has begun to take shape. China’s red yeast rice, red yeast rice, red chrysanthemum, chili pepper resin, pepper red, sorghum red, caramel, march yellow, cocoa shell brown, shellac red, chlorophyll copper sodium and other edible natural pigments are also sold foreign. China has produced natural food additives rich capital, vigorously develop the “natural, nutrient, multi-functional” edible natural additives at the time.

Pure natural thickener is not terrible

Sodium carboxymethyl starch

The thickener sounds a bit scary and could have been met every day. Have you seen the egg soup in the cafeteria or in the restaurant? Experienced chefs use only one egg to let a vat soup look like floating a lot of eggs, the trick is to thicken. Starch caused a wonderful change in science called “gelatinization”, it makes the soup becomes thick, so that egg flowers evenly suspended in the soup, rather than sink to the bottom of the barrel. Starch was originally the most simple thickener.

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It is reported that the food additives in the thickening agent 30 kinds of mercy, they give food sticky, suitable for the taste. The most common of these thickeners are modified starch and gums, such as sodium carboxymethyl starch, hydroxypropyl starch, guar gum, xanthan gum, pectin, gelatin and the like. Many thickeners are from natural foods, such as sodium alginate, agar and so on. Xanthan gum is also corn starch after microbial fermentation, to some extent, is also natural.

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Gu Zhenhua pointed out that in food food can not increase the chemical synthesis of additives. But one thing to note is that, for example, putting some glutinous rice in the porridge also has a thickening effect, it is also a thickener, and its attribution to the food itself thickening, not in the scope of chemical synthesis additives. In some of our country, will be in the porridge put alkali to play the effect of thickening, nor in the scale of which. But not initiated in the porridge put alkali, will damage the vitamin B.

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Consumers need natural antiseptic

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The baking industry is listening to consumers about the growing need for natural preservatives, but this is a difficult area to go on track. “In terms of shelf life and quality control, preservatives are important in our food production, but they are usually of a chemical nature, so consumers will have them,” explains Morley, a recent European FIE in Frankfurt. As a bit of artificial feeling, in the consumer’s food, they are the best to see more natural preservatives, “said the manager.

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Morley noted that as consumers demand this kind of baking industry, several companies are struggling to propose solutions for natural preservatives that still exist in producing quality natural preservatives. “In fact, I thought it was one of the harder reach.” The preservative was a mixture, and when you were actually from a well-known, very characteristic, useful man-made mixture to a natural preservative, its function was It ‘s hard to match, it’ s a hard – going area.

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Morley shows that the start of the producer to the natural preservative is perhaps a bit of a substitute. “If you switch from artificial preservatives to natural preservatives, then you may need to introduce other factors to compensate for the relative poor function of natural preservatives.”