The reformulation of bread, Cakes and other baited products have become priority in the food industry, driven by the search for more sustainable solutions, economic and technological. In this scenario, a carboxymethylcellulose sodium (CMC-Na) stands out as a Strategic Functional Ingredient, thanks to its properties of thickening, stabilization, moisture retention and improvement of texture and volume products.
An alternative viable to eggs
CMC is a Hydrocoloid derived from cellulose, soluble in water, With film training action. Its technical application has been effective in formulations that traditionally use eggs, being an especially relevant alternative to:
- increased demand for vegan and allergens foods,
- volatility in egg prices and
- the need for greater cost predictability in production.
When forming a gelatinous matrix, CMC can retain water, improve viscosity and stabilize pasta during cooking. That way, it achieves partially replace egg functions, like aeration, emulsification, alloy and softness. An excellent alternative for partial or total replacement of eggs.
Technological and sensory benefits
Practical studies and applications demonstrate that CMC, when used in isolation or in combination with modified starches and vegetable proteins, keep the sensory quality of breads and cakes. Among the most relevant benefits are:
- Softer and uniform texture
- Moisture retention over the useful life
- Increased volume and stability of the mass
- Sensory improvement in gluten -free bakers
- Frozen mass stability, with better water distribution
Proven innovation alongside the industry
Na Barentz, We believe that innovation goes with health, sustainability and efficiency. With the Ashland's cell line, We deliver technological solutions that enable the food industry to face the challenges of modern bakery. Our performance is based on the commitment to high performance results, aligned with market expectations and end consumer satisfaction.
Enter in contact with Barentz and learn more about this and several other solutions for your formulations.