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Sodium carboxymethyl cellulose, a carboxymethylated derivative of cellulose, also known as cellulose gum, is the most important ionic cellulose gum.

CMC is a white or slightly yellow powder, granular or fibrous solid. It is a macromolecular chemical substance that can absorb water and swell. When swollen in water, it can form a transparent viscous glue. The pH of the aqueous suspension is 6.5-8.5. The substance is insoluble in organic solvents such as ethanol, ether, acetone and chloroform.

Sodium carboxymethyl cellulose

CMC is not only a good emulsion stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve the flavor of the product and prolong the storage time.

In 1974, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) approved the use of pure CMC in food after rigorous biological and toxicological studies and tests. The international standard safe intake (ADI) is 25mg/ kg body weight/day.

Eating CMC can play a role in emulsification and stabilization of beverages containing oil and protein. This is because CMC becomes a transparent stable colloid after being dissolved in water, and the protein particles become particles with the same charge under the protection of the colloid film, which can make the protein particles in a stable state. It also has a certain emulsification effect, so at the same time, it can reduce the surface tension between fat and water, so that the fat can be fully emulsified.

The use of CMC in ice cream can increase the expansion of ice cream, improve the melting speed, give good shape and taste, and control the size and growth of ice crystals during transportation and storage. The amount used is 0.5% of the total. The ratio is added.

This functional property of CMC is generally used in bread production, which can make the honeycomb uniform, increase the volume, reduce the slag, and also have the effect of keeping warm and fresh; the noodles added with CMC have good water retention, cooking resistance and good taste.

CMC can be used in wine production to make the taste more mellow and rich, and the aftertaste is long; in beer production, it can be used as a foam stabilizer for beer, making the foam rich and lasting and improving the taste.

CMC is a polyelectrolyte, which may participate in various reactions in wine to maintain the balance of the wine body. At the same time, it also combines with the crystals that have formed, changing the structure of the crystals, changing the conditions of the crystals in the wine, and causing precipitation. Aggregation of things.

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Sodium Benzoate, also known as benzoic acid, it is also known as Sodium Benzoate sodium benzoin. E211 is insoluble in water at room temperature in air (especially the hot air) in the micro-volatile, hygroscopic, about room temperature 0.34g/100ml; but soluble in hot water; soluble in ethanol, chloroform and non-volatile oil. In the use of multi-use Sodium Benzoate; acid and E211 and corrosion resistance traits are similar. E211 mostly white granules, odorless or slight benzoin smell, taste sweet, with convergence; soluble in water (room temperature) 53.0g/100ml around, PH of 8 or so; E211 is the acid preservatives in the alkaline medium no bactericidal, antibacterial; Sodium Benzoate corrosion is the best PH 2.5-4.0, when the 5% solution PH5.0 bactericidal effect is not very good. E211 lipophilic large, easy to penetrate the cell membrane into the cell body, interference with membrane permeability, Sodium Benzoate can inhibit the absorption of amino acids the cell membrane; into cells in vivo acidification of intracellular ionized alkaline reserve, and inhibit cell respiration enzyme activity, to prevent condensation of acetyl coenzyme A, Sodium Benzoate to play the purpose of food preservation.

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Preservatives are an important food additive that can prevent food spoilage and deterioration, ensure food quality and prolong food shelf life. Since natural preservatives are derived from natural resources and have safe, green and efficient preservative properties, they are more widely used in food than chemically synthesized preservatives, and the importance of natural preservatives is also increasing.


Source and application of natural preservatives

Natural food preservatives have the advantages of strong antibacterial properties, high safety, and good thermal stability. According to their sources, they can be divided into plant preservatives, animal preservatives and microbial preservatives. Due to the different sources of various natural preservatives, their composition and structural characteristics are different, and their applications in food are also different. The following three kinds of natural food preservatives will be introduced respectively.

Plant preservatives

Plant preservatives are mostly derived from plant extracts, such as certain natural herbs and spices and plant essential oils. Because of their unique flavor and bacteriostatic preservative effects, plant extracts and plant essential oils have long been used as food preservatives, seasonings and medical preparations.

Animal preservatives

Animal preservatives refer to biologically active substances with antiseptic effect that are artificially extracted from some animals or their metabolites. They are classified according to their functions: antimicrobial enzymes, antimicrobial peptides and antioxidant peptides, etc.

Preservatives for microorganisms and their metabolites

Many compounds produced by bacteria prevent the growth of spoilage bacteria or pathogenic microorganisms in food. Food-grade microorganisms can form a large number of substances to inhibit the growth of other microorganisms, so as to achieve the natural balance of the microbial ecosystem.

Lactic acid bacteria (LAB) in microorganisms have the ability to inhibit the growth of microorganisms and are considered to be good candidate strains. In the production of fermented food, lactic acid bacteria are used to improve the taste, flavor and texture of food and to prevent the growth of pathogenic microorganisms, and LAB is not harmful when eaten. The antibacterial components of LAB mainly include bacteriocin, organic acid, hydrogen peroxide, carbon dioxide and diacetyl; among them, bacteriocin is a natural preservative or biological preservative synthesized by LAB and other strains, and is effective against Staphylococcus aureus, mononuclear Foodborne pathogens such as Listeria prolifera and Clostridium botulinum have good bactericidal or bacteriostatic effects, and also have good antibacterial activity against Gram-positive bacteria. Bacteriocin has better antibacterial activity at lower pH values. powerful.

In addition, bacteriocins can be used in combination with other antibacterial compounds to enhance the inactivation of bacteria. Bacteriocins can be used in bioactive packaging. In recent years, researchers have focused on adding bacteriocins to food packaging films to control the growth of food pathogens. Antibacterial packaging films prevent the growth of microorganisms on food surfaces by contacting packaging materials with food surfaces.



Food is an important source of nutrients and energy that people absorb from the outside world, and its safety and hygiene are particularly important, and preservatives can prevent food spoilage and prolong food shelf life. Therefore, food preservatives are extremely important in food preservation and storage. effect. Compared with chemically synthesized preservatives, which have disadvantages such as large side effects and carcinogenicity, natural preservatives are not only non-toxic and harmless, but also prolong the shelf life of food, and are beneficial to human health; there is no doubt that in addition to existing natural herbs, animal or In addition to microbial additives, more new natural food preservatives are yet to be discovered.



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1.Fructose syrup is a starch sweetener made from the hydrolysis and isomerization of plant starch, and is an important sweetener. According to the content of fructose, fructose syrup is divided into three categories: the first generation fructose syrup (F42 type) contains 42% fructose; the second generation fructose syrup (F55 type) contains 55% fructose; the third generation fructose syrup Type(F90) Contains 90% fructose.
2.Fructose can promote ethanol decomposition, anti-drunk, and hepatitis, cirrhosis, coronary heart disease, cardiovascular disease, etc. have a good effect.
3.Fructose is not a suitable substrate for oral microbes, bacteria in the mouth of fructose fermented poor, which helps protect the tooth enamel, is not easy to cause dental caries.
4.Fructose in the human intestinal absorption rate is slow, rapid metabolism in the liver, metabolism of dependent small, does not cause elevated blood sugar, which is beneficial for patients with diabetes.

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Fructose syrup is a mixture of fructose, glucose and a small amount of other sugars. According to the different components, there are currently two varieties of F42 and F55 on the market.

High Fructose Syrup

The main difference between F42 syrup and F55 syrup is: a. During storage, in order to prevent the formation of syrup pigments, the finished product usually needs to be stored below 28 °C, and under this condition, F42 syrup will have glucose crystals. The optimum crystallization temperature is 5-10°C, and the crystallization temperature range is below 20°C. The F55 syrup can be stored in the range of 26-30 °C; b. The fructose and glucose components in the two are different.

Type
Ingredients % Type 42 Type 55 Type 90
Fructose 42 55 90
Glucose 52 40 7
Oligosaccharides 6 5 3
Concentration 71 77 80
The main components and properties of high fructose syrup are close to natural fruit juice, it has the fragrance of fruit, the sweetness of the taste is stronger than that of sucrose, it has a cool feeling, it has the flavor of honey and the sweetness is pure. The combination of fructose syrup and sucrose can increase the sweetness by 20-30%, and the sweetness is full and the flavor is better. At 10% sugar content, the sweetness of F42 fructose is 0.9-1 times that of sucrose, and the sweetness of F55 high fructose is equal to that of sucrose. At 20% sugar content, the sweetness of F42 fructose is roughly equal to that of sucrose, and the sweetness of F55 high fructose is 1.15 times that of sucrose.

Properties of Fructose Syrup

Fructose syrup has the characteristics of cold sweetness, which is determined by the characteristics of fructose. When the temperature is below 40 °C, the lower the temperature, the higher the sweetness of fructose, up to 1.73 times that of sucrose. Due to this property, fructose syrup is suitable for refreshing beverages and other cold food products.

The solubility of fructose is the highest among sugars. When the temperature is 20°C, 30°C, 40°C, and 50°C, the solubility of fructose is 1.88 times, 2.0 times, 2.3 times, and 3.1 times that of sucrose, respectively. The solubility of glucose is lower than that of sucrose. Fructose syrup solubility increases faster with temperature than sucrose


Glucose and fructose are both monosaccharides and have relatively stable pH values. Glucose is the most stable at pH 3.0, and fructose is the most stable at pH 3.3, so fructose syrup is more stable in some acidic foods.

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