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Dow Wolff Cellulosics Cellulose Derivatives in Food Applications
March 2012
Vicki Deyarmond
3/12/2012 1
Agenda
• Introduction to Cellulose
• Food Approved Cellulose Derivatives
o Key Properties
o Functions
o Common Applications
• Most Widely Used Cellulose Ethers in Food Industry
o Methylcellulose (MC)
o Hydroxypropyl Methylcellose (HPMC)
o Sodium Carboxymethylcellulose (CMC)
• Q&A 3/12/2012 2
3/12/2012
•Worlds most abundant naturally occurring organic substance
• Cellulose comes from plants, trees and vegetable matter
• As such, it has always been part of the human diet and a
source of dietary fiber
•In its natural state, cellulose is not soluble in water (chains of
cellulose are very tightly bound to each other by H-bonding)
What is Cellulose?
Cellulose Ethers
4
Water Insoluble Water Soluble
Cellulose Derivatives for Food
• First cellulosics research work begun in 1920’s in Germany
• Applications in foods (USA) starting in late 1940’s.
• High purity (≥ 95% water-soluble dietary fiber)
• Non-digestible
• Non-fermentable - no gas
o Related to form of 1,4-β-glycosidic bonds between glucose units
• Non-allergenic
• GRAS status
5 3/12/2012
Agenda
• Introduction to Cellulose
• Food Approved Cellulose Derivatives
o Key Properties
o Functions
o Common Applications
• Most Widely Used Cellulose Ethers in Food Industry
o Methylcellulose (MC)
o Hydroxypropyl Methylcellose (HPMC)
o Sodium Carboxymethylcellulose (CMC)
• Q&A 3/12/2012 6
Types of Cellulose Derivatives for Food
Physically Modified Cellulose
• Microcrystalline Cellulose (MCC)
Cellulose Ethers
• Hydroxypropylcellulose (HPC)
• Ethylmethylcellulose (MEC)
• Ethylcellulose (EC)
• Methylcellulose (MC)
• Hydroxypropyl Methylcellulose (HPMC)
• Sodium Carboxymethylcellulose (CMC)
7 3/12/2012
Microcrystalline Cellulose (MCC)
Properties
• Thixotropic
• Shear Thinning – Reversible
• Heat Stable
• Nonionic
• Powdered & Dispersible Grades
8 3/12/2012
Functions/Applications
• Opacifying Agent
• Foam Stabilizer
• Anti-caking agent
• Emulsifier
• Freeze Thaw Stability
Cheese (powdered,shredded)
Beverages, Confections,
Salad Dressings, Sauces,
Whipped Toppings
*Labeled as Microcrystalline
Cellulose or Cellulose Gel
Hydroxypropyl Cellulose (HPC)
Properties
• Nonionic
• Surface Active
• Insoluble in Hot Water >40 C
• Soluble in Organic Solvents
• Thermoplastic
9 3/12/2012
Functions/Applications
• Foam Stabilizer
• Film Former (Flexible)
Whipped Toppings, Edible
Coatings, Confection Glazes,
Extruded Foods
*Labeled as Hydroxypropyl
Cellulose or Modified Cellulose
Ethylmethyl Cellulose (MEC)
Properties
• Nonionic
• pH Stable
• Precipitates From Solution
Above 60C – (reversible
upon cooling)
• Not widely used
10 3/12/2012
Functions/Applications
• Thickening Agent
• Filler
• Anti-Clumping Agent
• Emulsifier
Non Dairy Creams, Low Calorie
Ice Creams, Whipped
Toppings, Mousse
*Labeled as Ethylmethylcellulose,
methylethylcellulose or Modified
Cellulose
Ethylcellulose (EC)
Properties
• Nonionic
• Hydrophobic
• Soluble in Organic Solvents
• Thermoplastic
11 3/12/2012
Functions/Applications
• Film Former
• Flavor Fixative
• Limited Food Approval
Flavor Encapsulation,
Moisture Barrier Films,
Fruit/Vegetable Inks
*Labeled as Ethylcellulose
Methylcellulose & Hydroxypropyl Methylcellulose (MC & HPMC)
Properties
• Reversible Thermal Gelation
• Cold Water Soluble
• pH Stable
• Wide Viscosity Range
12 3/12/2012
Functions/Applications
• Binding
• Boilout Control
• Film Former
• Freeze Thaw Stability
Formed Foods, Fillings,
Sauces, Whipped Toppings,
Gluten Free Baked Goods
*Labeled as Methylcellulose,
Hydroxypropyl Methylcellulose,
Modified Cellulose
Sodium Carboxymethylcellulose (CMC)
Properties
• Anionic
• pH Sensitive
• Interacts with Proteins
• High Water Holding Capacity
13 3/12/2012
Functions/Applications
• Freeze Thaw Stability
• Protein Protection
• Thickener
• Texture Control
Frozen Foods, Baked Goods,
Tortillas, Soups, Sauces,
Beverages
*Labeled as Sodium
Carboxymethylcellulose or
Cellulose Gum
Agenda
• Introduction to Cellulose
• Food Approved Cellulose Derivatives
o Structure – Function Relationships
o Common Applications
• Most Widely Used Cellulose Derivatives in Food Industry
o Methylcellulose (MC)
o Hydroxypropyl Methylcellose (HPMC)
o Sodium Carboxymethylcellulose (CMC)
• Q&A
3/12/2012 14
15 3/12/2012
Methylcellulose (MC)
Hydroxypropyl Methylcellulose (HPMC)
MC & HPMC Common Applications
•Bakery, Gluten Free
•Fillings
•Sauces
•Formed/Extruded Foods
•Salad Dressings/Marinades
•Whipped toppings
•Batters/Coatings
•Meat/fish preparations
•Beverage Emulsions
3/12/2012 16
17
MC & HPMC – Advantages
• Broad viscosity range – from very low to extremely high
o 19 – 250,000 cPs (2 %, Brookfield)
• Always available in high quality (not dependant on harvesting)
• High degree of purity (> 99.5 %)
• Conformity of all standards for food and
pharmaceutical applications
• Narrow specifications for all relevant
product parameters
• Prepared from wood pulp GMO free
• Reversible Thermal Gelation – (varying gel strengths)
• Wide Viscosity Range
• Thickening
• Moisture Control (Cold Water Binding)
• Emulsification, Encapsulation & Film Formation
• Binding
• Air Entrainment & Foam Stability
• Freeze Thaw Stability
• Provides Soluble Fiber
3/12/2012 18
MC & HPMC - Key Properties/Functions
MC & HPMC Chemistry
o Methylcellulose (MC)
o Hydroxypropyl methylcellulose (HPMC)
19
Based on the substituent group
Methyl Group
Methylcellulose (MC)
Hydroxypropyl Group
Hydroxypropyl methylcellulose (HPMC)
Methyl Group
MC & HPMC - The Chemistry
20
O
O
OO
H
H
H
O
H
H
H
O
H
H
H
H H
H
HHO OH
HO
O
O
O
CH2
HO
HO
CH2
O
O
CH2
CH3
CH3
CH3
HCH3
CH3
H3C
Methylcellulose
H
O
O
OO
H
H
O
H
H
H
O
H
H
H
H H
H
H
CH3
HO
HO
O
O
CH2
HO
HO
CH2
O
HO
O
OH
CH2
H
CH2CHCH3
CH3
CH3CHCH2
O
CH3
Hydroxypropylmethyl
Cellulose
CH3
OH
MCMC
HPMCHPMC
3/12/2012
Chemistry- Functionality
Different chemistries have differences in physical properties
Dissolution temperature
Gelation Temperature
Gel Strength
Surface Activity
Differences are caused by:
The substituent group (Ratio of methyl/hydroxpropyl groups)
Relative numbers of the groups (Degree of Substitution: DS)
Average chain length of the product (Molecular Weight)
21
MC & HPMC - Different Viscosities
22
Thick
~ 50,000 mPa.s
Medium
~ 4000 mPa.s
Thin
~ 50 mPa.s
3/12/2012
Viscosity Range
• A rough rule -- For every 1% increase in concentration you will see a
8x increase in viscosity
23
10,000
1,000
100
10
1
7 6 5 4 3
10
9
8
7
6
5
3 1 1) 100,000
2) 40,000
3) 15,000
4) 4,000
5) 1,500
6) 400
7) 100
8) 50
9) 15
10) 5
1
2 4
100,000
Viscosity, mPa.s
2 0
Wt% gum
3/12/2012
Effect of Temperature •MUST reach set hydration temperatures to become fully functional.
Effect of Concentration
•Viscosity build is not linear
Effect of pH
•Viscosity is stable between pH = 3 and 11
MC & HPMC
Effect of Salt and Sugar: •May delay hydration and hinder viscosity development
•May precipitate MC & HPMC out of solution if too much salt or sugar
• May lower gelation temperature
MC & HPMC – Effect of Temperature
25
Hydration Range Gelation Range Gel Strength
High Gel MC <50°F 100 - 114°F
(10°C) (38 - 44°C) Very Firm
Conv. MC <55°F 122 - 131°F
(13°C) (38 - 44°C) Firm
HPMC < 77°F - 85°F 143 - 194°F
(25°C - 30°C) (62°C - 90°C) Semi-Firm - Soft
3/12/2012
MC & HPMC
REVERSIBLE
THERMAL
GELATION
26 3/12/2012
3/12/2012
.
Heating
Cooling
2% MC & HPMC Solutions Gels obtained by heating 2%
MC and HPMC Solutions
MC & HPMC Reversible Thermal Gelation
MC & HPMC – Thermal Gelation Benefits
• Controls moisture movement
• Retains shape at high temperatures (Boil out control)
• Reduces oil uptake
• Improves coating adhesion (along with film formation)
• Works alone (no other additives necessary)
28 3/12/2012
MC & HPMC - Thermal Gelation - Binding/Shape Retention
29 3/12/2012
MC & HPMC – Thermal Gelation – Boil Out Control
30
*Note: maximum sugar content must be less than 50%.
3/12/2012
Control
HPMC (0.5%)
MC & HPMC – Thermal Gelation – Boil Out Control
31
Before Baking
0.4% MC–vs- 0.15% Xanthan, 0.15% Guar, and starch control
3/12/2012
MC & HPMC – Thermal Gelation – Boil Out Control
32
After Baking 3/12/2012
33
MC & HPMC – Thermal Gelation – Fat Reduction
In French Fry Coatings:
Most important property is gel strength gel maintains its integrity during frying
o MC has the highest gel strength of the chemistries
o Least surface active
MC will also gel at the lowest temperature
o Ensures film is formed prior to fat being absorbed
3/12/2012
MC & HPMC – Thermal Gelation – Fat Reduction
34
0
1
2
3
4
5
6
7
8
9
0 1 2 3 4 5 6
% f
at
% low viscosity MC
Fat Uptake Reduction With Increasing
Methylcellulose Solution Strength
3/12/2012
MC & HPMC - Thermal Gelation – Fat Reduction
• Achieves ~30% reduction
in fat
• Will enable a “Reduced
Fat” claim in retail markets
• Note that the batter alone
does provide some barrier
function~11%
35
Developmental Lab Samples
6.00
8.00
10.00
12.00
14.00
Control
Non-
Battered
Control
Battered
Methocel
A-15 (2%)
Lab
Sample A
(1%)
Lab
Sample B
(2%)
Lab
Sample A
(2%)
% T
ota
l F
at
Fat Reduction in French Fry Batters
3/12/2012
2% MC
MC & HPMC – Thermal Gelation – Fat Reduction
3/12/2012 36
Cinnamon Buns
MC & HPMC – Thermal Gelation – Fat Reduction
Methylcellulose be used to improve the juiciness and mouthfeel of an
already lean beef patty (without adding extra fat)
Formulation
o 88.4% Lean beef (90% fat free)
o 10.0% Cold water (<40F)
o 1.2% Methylcellulose
o 0.4% Salt
Total fat: 10% fat (from meat) (11.3g fat per ¼ lb patty)
Store bought patty = 20% (22.6g fat per ¼ lb patty) = 50% fat reduction
3/12/2012 37
MC & HPMC
FILM
FORMATION
38 3/12/2012
Surface Activity - 1% Gum Solutions
Chemistry Surface Tension
(Dynes/cm)
Water 72
Xanthan 69
CMC 68
Na Alginate 62
PG
Alginate
58
MC 53-59
HPMC 45-55
39
N. Sakar – CRI Report #823965, 1982
Chemistry Surface
Activity
MC Least
HPMC Most
MC & HPMC – Film Formation Benefits
• Improved adhesion of coatings
• Reduced oil pick up (also a function of thermal gelation)
• Increased “hold time” under heat lamp
• Reduced runoff in oven
• Reduced browning
40 3/12/2012
MC & HPMC – Film Formation
41 3/12/2012
MC & HPMC are very surface active
MC & HPMC – Film Formation
3/12/2012 42
Tri-colored/tri-flavored film for a coating, as an insert
between layers, encapsulation, etc
MC & HPMC – Film Formation - Glazes
43
with METHOCEL and without METHOCEL
Dry mix glaze on chicken breast (applied as
a powder to the moist cold chicken)
3/12/2012
MC & HPMC
FOAM
STABILITY
44 3/12/2012
Surface Activity of MC & HPMC
MC & HPMC stabilize emulsions, foams and dispersions by both decreasing the
surface tension and increasing the viscosity
45
High
Shear Storage
Water
Oil
No MC/HPMC With MC/HPMC
Hydrophobic
Hydrophilic
Oil-in-water Air-in-water Solids-in-water
Emulsion Foam Dispersion
Water Oil
MC/HPMC
MC & HPMC – Foam Stability
46
Eggless Meringue
3/12/2012
MC & HPMC – Foam Stability
47
METHOCEL F50 FG
Control (Egg)
3/12/2012
MC & HPMC
Moisture
Control
48 3/12/2012
MC & HPMC – Moisture Migration Control
• MC & HPMC reabsorb moisture when food cools after heating and
retains moisture during shelf storage.
• Cold moisture migration – in chilled and frozen storage (ice crystal
control)
• Where cold moisture migration control might be used?
o Baked goods (reduce staling)
o Frozen doughs and batters (Cookie, Brownie, Rolls & Bread)
o Frozen Cakes and Muffins
o Fillings on dough based substrates
49 3/12/2012
Moisture Control and Retention with MC & HPMC
50 3/12/2012
MC & HPMC
Use of Multiple Properties
51 3/12/2012
52
MC & HPMC – Using Multiple Properties
HPMC
Medium Viscosity
Needs to be able to
thicken dough
Too thick – Will not
raise during proving or
baking & difficult to
work with
Gelation Temp
Higher Gelation Temp
(70-90 0C) –to gel later
during the baking
process
Gel Strength
Weaker Gel to ensure
the bread can rise
Surface Activity
Enhances and stabilizes air pocket
structure in dough
Gluten
Replacement
In Reformed Potato Products: • Make mash formable in the cold (viscosity control)
• Maintain shape when fried and re-cooled (thermal gelation &
viscosity)
• Dramatically reduce bursting leading to improved yields and better
safety (thermal gelation, moisture management)
• Make mash slippery reducing starch damage during extrusion
• Reduce oil uptake (thermal gelation, film formation)
MC & HPMC – Using Multiple Properties
3/12/2012
In Predusts:
o Increases Batter Pick-up (Viscosity)
o Manages moisture migration (thermal gelation, film formation)
o Prevents batter blow-offs (thermal gelation, film formation)
In Batters:
o Reduced fat uptake (thermal gelation, film formation)
o Increases “hold time” (thermal gelation, film formation)
o Preserves crispiness in oven reconstituted
products (film formation)
3/12/2012 54
MC & HPMC – Using Multiple Properties
MC & HPMC
How to Incorporate MC &
HPMC in Food Systems
55 3/12/2012
MC & HPMC - Incorporation Methods
56
•Dry Blending (flour, sugar,salt, spices, etc.) 7:1 Dispersant/MC or HPMC •Food Oils (soy, corn, canola, cottonseed) 5:1-8:1 Oil/MC or HPMC •Other Liquids (corn syrup, HFCS, glycerin) •Hot Processing Steps
•Direct Cold Water
3/12/2012
MC & HPMC – Delayed Hydration Technique
Add MC or HPMC to hot system
- MC or HPMC won’t hydrate in hot conditions
- Product (dips/soups/etc) will stay thin during hot HTST or UHT;
thicken upon cooling
• Improves pumpability of hot filled products
• Better efficiency of heat transfer during
processing – lower processing time
• Less burn on
57
MC – Starch Synergy
Methylcellulose has a synergistic effect when used in combination
with modified waxy maize starches
Reduce MC and starch levels – save on cost
Fewer calories
Increased hot cling
Greater hot viscosity
Less “starchy” mouthfeel in sauces
58
Agenda
• Introduction to Cellulose
• Food Approved Cellulose Derivatives
o Key Properties
o Functions
o Common Applications
• Most Widely Used Cellulose Ethers in Food Industry
o Methylcellulose (MC)
o Hydroxypropyl Methylcellose (HPMC)
o Sodium Carboxymethylcellulose (CMC)
• Q&A 3/12/2012 59
60 3/12/2012
Sodium Carboxymethylcellulose (CMC)
3/12/2012 61
• Gluten-free and conventional breads
• Pancakes, wraps, tortillas
• Cakes and cookies: Dough and dry mixes
• Bakery creams, fruit preparations
• Glazes, coatings and toppings of bakery products
• Dairy products
• Soups, sauces, dressings, marinades
• Beverages and Wine
• Meat Products
CMC – Common Applications
62
CMC - Advantages
• Broad viscosity range – from very low to extremely high
o 30 – 60,000 cPs (2 %, Brookfield)
• Always available in high quality (not depending on harvesting)
• High degree of purity (> 99.5 %)
• Conformity of all standards for food and pharmaceutical applications
• Narrow specifications for all relevant product parameters
• Prepared from wood pulp GMO free
63
• Absolutely odorless and tasteless (e.g. Guar smells like beans)
• Absolutely clear and transparent solutions in water (unique in the
world hydrocolloids)
CMC & HPMC Guar Gum Agar
CMC - Advantages
3/12/2012 64
CMC – Key Properties
• Soluble in Cold and Hot Water
• Thickener
• Increased Plasticity and Elasticity (improved machinability)
• Freeze Thaw Stability
• High Water Binding
• Emlulsifier
• Protein protection
• Compatible With Other Hydrocolloids
CMC – The Chemistry
65
O
O- Na
+
O
O- Na
+
O
OO
O
O
OHHO
O
OHHO O
OO
O
O
OHHO
O
OHHO
O- Na
+
O
O- Na
+
O
O
O- Na
+
O
O- Na
+
O
OO
O
O
OHHO
O
OHHO O
OO
O
O
OHHO
O
OHHO
O- Na
+
O
O- Na
+
O
3/12/2012
66
• CMC products are tailor made
• Main product characteristics are controlled by:
degree of polymerisation (DP)
degree of substitution DS
particle size
CMC - Production
CMC
O
O - N a + O
O - N a +
O O
O O
O
OH HO
O
OH H
O O
O O
O
O
OH HO
O
OH HO
O - N a +
O O - N a +
O
Sodium Carboxymethylcellulose (CMC)
67
DP = (Average Chain Length)
• Is controlled by the manufacturing
process raw material (cellulose) source
• Determines the viscosity
development of the CMC
• Range includes grades from low to
extremely high viscosity
CMC - Degree of Polymerization (DP)
68
DS Average Number of CM-groups per Glucose Unit
0.9 0.7 Impact of increasing DS
• Higher gloss
• Smoother flow behavior, less pseudoplastic
• Clearer solutions (no fibers)
• Higher stability in low water content products
• Higher salt tolerance
CMC - Degree of substitution (DS)
CMC - Particle Sizes
Powdered Grades
• Will Clump if attempt to put directly into solution
• Requires dry blending agent
Granular Grades
• Goes into solution without clumping
• Takes longer to hydrate
Instantized Grades
• Very good dispersibility in cold water
• Fast viscosity build up
• No lumping
3/12/2012 69
70
CMC
Effect of Concentration
o Viscosity build is not linear (doubling will increase viscosity 6-10X)
Effect of Heat
o With increasing temperature the viscosity of the CMC solution
decreases (reversible)
o At temperatures above 90C (194 F) all CMC grades are thin flowing.
Effect of Shear
o The higher the shear, the greater the thinning effect.
o Reverses and builds back viscosity after shear is removed
Effect of Salt Concentration
o Viscosity decreases as salt concentration increases
Effect of pH
o Maximum viscosity between pH 6.5 - 8.5
o Viscosity falls on each side of that range
71
Relation: CMC concentration and viscosity
0
2000
4000
6000
8000
10000
12000
14000
16000
18000
20000
0 1 2 3 4 5 6 7 8
Concentration [%]
Vis
co
sit
y [
mP
a·s
]
CRT 30
CRT 100
CRT 1000
CRT 2000
CRT 10000
CRT 20000
CRT 30000
CRT 40000
CRT 50000
in water, 15 °C, BF LVT
CMC - Viscosity
72
The viscosity decreases during heating process.
Reversible Process – viscosity increase again by decreasing
the temperature!
14.000 12.00
0
10.000
8.000
6.000
4.000
2.000
0
20 30 50 70 100
Temperature [ºC]
example: WALOCEL® CRT 10000 GA
CMC - Heat Impact
73
CMC - Impact of Shear
Aqueous CMC-Solutions, Concentration 1.0 % by weight
10
100
1000
10000
100000
0,01 0,1 1 10 100 1000 10000
Shear rate / s-1
Vis
co
sit
y /
mP
a·s
CRT 60.000 PPA 07
CRT 20000 PA 07
CRT 2.000 PA
CRT 1000 GA 07
74
General behavior in the presence of salts:
• Tolerance is limited
• Viscosity decreases with increasing salt levels
• Higher DS CMCs are more stable than lower
The moment of salt (e.g. table salt) addition is important
• Dissolved CMC is more stable against salts than CMC which
is integrated in salt water
• The viscosity development of CMC is suppressed due to salt
water
CMC - Salt Tolerance
1. CMC 2. Salt
75
CMC - Effect of pH on Viscosity
Viscosity in relation to pH value (CMC atro)
0
1000
2000
3000
4000
5000
6000
0 2 4 6 8 10 12 14
pH value
Vis
co
sit
y [
mP
a·s
]
CRT 30, V2
CRT 100, V2
CRT 1000, V2
CRT 2000, V2
CRT 10000, V1
CRT 20000 (07), V1
CRT 30000, V1
CRT 40000, V1
CRT 60000 (07), V0.5
• Maximum viscosity between pH 6.5 - 8.5
• Insoluble at pH < 3 (free acid form)
• Strong viscosity decrease at pH < 6
• Slight viscosity drop at pH > 9
Synergistic Combinations of
CMC With Other Hydrocolloids
76
3/12/2012 76
CMC
77
CMC + Guar Viscosity increase
Synergism CMC - Guar without shear stress
Walocel CRT 60000 PA 07 - Guar 5000, concentration: 0.5 % in sum
0
250
500
750
1000
1250
1500
1750
2000
0 10 20 30 40 50 60 70 80 90 100
Amount CMC in the blend [%]
Vis
cosity [m
Pa
s]
0.5 % (atro), measured value
Theoretical value
77
3/12/2012
78
Synergism of blends (50 : 50)
• Improved heat resistance compared to pure CMC
• Increased cold functionality compared to pure LBG
• Viscosity win (10 % at low shear)
• Good shear stability
78
CMC + Locust Bean Gum
3/12/2012
Improved stability and
functionality
79
"Synergism" between CMC and classic gelformers
such as κ-Carrageenan, Agar, Starch …)
Improved gel quality
Prolonged stability
No / less syneresis
Increased elasticity
79
Improved stability and functionality
3/12/2012
CMC + Gelforming Hydrocolloids
80
Foods Containing CMC
CMC - Overview on Food Applications
80
3/12/2012
81
CMC - Functions in Food
Thickener, Viscosifier (e.g. beverages, soups, dressings, sauces)
Texturizer (e.g. beverages, fruitpreparation)
Improve elasticity and plasticity
(e.g. extruded products, bakery products)
Gives viscosity to aqueous solutions
Improves body and mouthfeel, keeps consistency stable
over storage time
Good machinability / simplified post-processing
81
3/12/2012
82
Waterbinding (e.g. meat products, bakery products)
Crystallisation control (e.g. ice cream, frozen dough products)
Slows down the crystallisation speed, reduced crystal growth/size
Delayed retrogradation of amylose (anti staling agent)
Prevents water loss, suppressed syneresis
Prolonged freshness
Mouthfeel enhancer (e.g. fat-reduced products like fresh cheese
preparations, soups, sauces, beverages)
Simulates a ″fatty″ mouth feel, improved creaminess
82
3/12/2012
CMC - Functions in Food
83
Protein protection (e.g. fresh cheese, acidified dairy drinks)
Stabilizer (e.g. soups, dressings, sauces)
″Emulsifier″ (e.g. spreadable cheese, dressings)
CMC protects proteins against the effects of acid and heat
Keeps molecules stable and suspends particles
Stabilizes hydrophilic and lipophilic components,
support of classic emulsifiers
CMC - Functions in Food
83
3/12/2012
84
Gelling support (e.g. fresh cheese preps, desserts)
CMC improves the quality of gels and supports
gel-forming hydrocolloids
Foam stabilization
Fixing of foams, constant density, prolonged stand-up
CMC - Functions in Food
Partial replacement of traditional additives Fat and oil
Proteins (Proteins from milk/whey, meat, soy, wheat)
Sugar and lactose
84
3/12/2012
Guar Replacement with CMC
Guar Gum
• Guar provides thickening, texturizing, moisture-binding and freeze-thaw
stability
• 70-80% of guar gum is being used oilfield applications
Gum gum supply short of demand by ~25% in 2012
• Current prices roughly $7/lb
• 1% viscosity = 3500 – 5000 cPs
• CMC is a suitable, cost effective replacement
40,000 or 50,000 viscosity grade – 1:1 replacement
Synergy: 20/80 & 35/65 Guar/CMC offers a 2x viscosity gain vs
expected value
85
Guar Replacement with CMC
86
Properties Guar gum Cellulose gum
Cold and hot water soluble √ √
Dissolution time Medium - Fast Fast
Solution Transparency Cloudy Clear
Flavor Beany Neutral
Viscosity range 5000 -7000 @1% 30 to 50,000 @ 2%
Viscosity w/Shear Shear Thinning Shear Thinning
Viscosity w/Heat Heat Thinning Heat Thinning
Synergy Xanthan Guar, MC
pH Stability 5 – 7, loss below 3.5 Loss below 3.2
Moisture Holding Good Good
Freeze Thaw Stability √ √
Ionic Non Ionic Ionic
Milk Interaction Not Known Protective
CMC - Incorporation Methods
Procedure Physical Form Recommended Preparation
Granular Type (GA)
Powder Type (PA)
Fine Powder Type (PPA)
Separate Solution
+
–
–
High speed mixer should be used and CMC grades should be added slowly to aqueous solution. The dissolution time is about 30 – 60 minutes.
Dry Blend Mixture
–
+
+
Premix CMC grades with other powder ingredients of the formulation to avoid agglomeration or lumps.
Dispersion in organic solvents
or oil
+
+
+
CMC grades are dispersed in organic solvents/oil. The CMC dispersion is than added to water while stirring
87 3/12/2012
88
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3/12/2012
