Why we add sodium carboxymethylcellulose in the baking food?

AS some kind of Protective colloid, sodium carboxymethylcellulose(CMC-Na) is always used as thickener, stabilizer, emulsifier, binder and Water retention agent, at the same time, It can also help achieve the organizational structure you need and the expected sensory properties.

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When we are making bread, cakes or other baking food, the dough is used as the base material. Because of the quick dissolution of CMC, it can quickly combine with different ingredients to get sticky dough quickly. In some cases, if CMC is used to adjust the ingredients, more water must be added, CMC per gram mix with water 20~40, The amount of CMC is different from that of the product, generally it is 0.1%~0.4% of the solid.

The addition of CMC to baking products can improve the uniformity and distribution of dough, such as raisins or fruits, adding CMC can make it evenly distributed in flour products. In many cases, CMC can maintain the added water, get soft products, or even remain unchanged for several days. Therefore, CMC can slow down the aging of products. Because the interior contains more loose pellets, the volume of products usually increases. CMC can improve the structure of fillers and supplements, while avoiding the shrinkage and shrinkage of the filler, and control the icing of sugar crystals

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