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The role of carboxymethyl cellulose sodium in fruit juice and its addition ratio

Release time:2024-04-04 Page view:44

The role of carboxymethyl cellulose sodium in fruit juice and its addition ratio


1. What is the role of carboxymethyl cellulose sodium in fruit juice?

Sodium carboxymethyl cellulose is a polymer compound that is widely used in the food industry as a thickener, stabilizer and emulsifier. In juice production, the addition of carboxymethyl cellulose sodium can achieve the following functions:


a. Thickening. Sodium carboxymethyl cellulose can increase the viscosity of juice and improve the taste and texture.

b. Stable. It helps stabilize the juice's moisture and prevents delamination or clumping, thereby extending the shelf life of the juice.

c. Emulsification. Sodium carboxymethylcellulose can promote the even dispersion of oil and water components in juice, making the taste more delicate and smooth.

In addition, sodium carboxymethylcellulose can prevent the separation of substances in food and enhance the suspension and structural stability of the product.


2. The amount of carboxymethylcellulose sodium added in fruit juice

The amount of sodium carboxymethylcellulose added to fruit juice varies from brand to brand. Generally, the additive content is 0.2%-0.5%. However, in the actual production process, the actual content of additives also needs to be adjusted according to specific circumstances to achieve the best production results.

In addition, the amount of sodium carboxymethylcellulose added is also related to the product cost. In order to reduce costs, many manufacturing companies will reduce the content of additives as much as possible to achieve the best economic benefits.

In general, the amount of sodium carboxymethyl cellulose added in juice production needs to be considered and adjusted based on many factors such as brand, cost and production effect.


3. Precautions

a. During the addition process of sodium carboxymethyl cellulose, it should be added gradually according to actual needs while stirring continuously to avoid agglomeration in the juice.

b. Carboxymethylcellulose sodium additive with good quality and strong stability should be selected to avoid affecting the food safety of the juice.

c. When using carboxymethylcellulose sodium additive, it should be used in strict accordance with the prescribed amount to avoid problems such as excessive addition that may lead to poor taste of the product.


in conclusion

Sodium carboxymethylcellulose is an important food additive that plays an important role in juice production. Reasonable addition amount can improve the quality and taste of juice and extend its shelf life. However, there are some details and precautions that need to be paid attention to when using them to ensure the effectiveness and safety of the additives.