Acidic milk beverage has a wide market because of its unique flavor of sour and sweet. However, in the production process, casein will aggregate and destabilize under acidic conditions. The addition of polysaccharide can protect casein, making the system stable and ensuring good taste at the same time. Sodium carboxymethyl cellulose (Sodium CMC or CMC) can also be used in acidic milk drinks. The mechanism can be described as follows:
When pH value is 5.2, CMC begins to adsorb on the surface of casein colloidal particles, and its effect is similar to that of K-casein under neutral conditions. The static repulsion and steric hindrance of the adsorption layer maintain the stable existence of casein micelles, and CMC has a thickening effect, which can reduce the settling rate of protein particles. The results show that at low pH value, there is a requirement of a certain concentration of CMC. If below this concentration, the system becomes unstable. At pH 3.6 to 4.6, lower pH system requires more CMC to stabilize.
The acidic milk beverage containing fruit granules is to add a certain amount of fruit granules to the milk beverage, and it is also necessary to add stabilizer to stabilize the system. The results show that CMC is the main stabilizer of acidic milk beverage. The stability of the system is better when CMC dosage is 0.4% and pectin dosage is 0.14%.
After the optimization of the traditional acid-adjusting milk beverage by the application of CMC cooling material process, the viscosity of the product is always higher than that of the hot material product during the shelf life, and it has better stability, which also provides a theoretical basis for the better application of CMC in the production of acidic milk beverage.
SINOCMC recommend our food grade CMC with viscosity 2000-3000cps and D.S over 0.9 for acidic milk beverage. If you are interested, please feel free to contact SINOCMC team.
SINOCMC Team