Application of CMC in the Research and Development of Lactic Acid Bacteria Beverage Formula
Protein beverages have gained popularity in recent years as consumers are shifting towards functional and health-oriented drinks. Traditional milk powder markets are declining while the liquid milk market is on the rise. Milk is a complex mixture with a high water content, containing various dispersed and stable substances. During the production of yogurt, nutrition enhancers are added, causing changes in salt composition, solution density, and a decrease in pH, which can impact milk stability. To combat this, CMC is used as an emulsification stable thickener in acidic protein drinks. Yogurt fermentation uses microorganisms like Lactobacillus and Streptococcus lactis to decompose lactose into monosaccharides, which generate lactic acid. The acidity of milk increases during lactic acid fermentation, leading to casein coagulation and the formation of curds, resulting in yogurt products. 80% of milk protein is casein, making it an essential component in yogurt fermentation. With the advancement of technology and purification of various strains, the quality of lactic acid bacteria beverages is improving, making it a preferred choice for consumers seeking health benefits.
The protein in question has an elemental composition of C: 53.5%, H: 7.1%, N: 15.6%, phosphorus: 0.8%, and sulfur: 0.6%. Its molecular weight ranges from 75000-375000. During yogurt processing, lactic acid plays a crucial role in destabilizing casein and breaking down the calcium-phosphate complex in casein colloid, which then diffuses into water. As calcium is depleted from the colloid, the casein coagulates at a pH of 4.6-4.7, causing milk protein to form curds and produce yogurt products.
Mechanism of CMC As Lactic Acid Bacteria Beverage Stabilizer
Stabilizers are used in yogurt products to enhance their texture, state, and taste by increasing their viscosity. CMC is commonly used as a stabilizer in set yogurt to prevent whey precipitation and improve yogurt structure. When the pH in milk is close to the isoelectric point of casein, the casein molecules undergo Brownian motion, which can cause precipitation to occur. However, if CMC is added, it can form a surface film with the hydrophilic groups on the surface of the casein particles, resulting in a stable suspension. Even if the solution is still, the viscosity of the solution will not increase, and ten times the water can be added without forming a solution or precipitation. Overall, CMC plays an important role in maintaining the stability and texture of yogurt products.
Stabilizers are widely used in yogurt products to improve their texture, viscosity, state, and taste. However, the thermal stability of general stabilizers is poor. When heated, the surface film of casein particles is destroyed, and the particles solidify again, leading to poor stability. To solve this problem, CMC is now commonly used as a stabilizer in yogurt products due to its negatively charged and thermally stable properties. CMC forms a dispersion system with the protein base in yogurt at pH 4-5 and coagulates at an acidic pH, thereby preventing precipitation. However, high viscosity CMC products may adversely affect the mouthfeel of the beverage and hinder the development of local flavors. To address this issue, Quantum Hi-Tech has developed FL100, a low viscosity CMC product with high substitution degree and uniformity, providing excellent acid and salt resistance and suspension stability. The low viscosity of FL100 reduces the settling velocity of particles and improves the dynamic stability of the suspension, while its high substitution degree and uniformity ensure stable product quality and enhance the customer experience.
Raw Fiber
Cellulose is a complex polysaccharide consisting of long chains of anhydroglucose units that are arranged in a crystalline or amorphous manner. The hydroxyl groups in each anhydroglucose unit have different dissociation tendencies, with the secondary hydroxyl group being the most reactive, followed by the primary hydroxyl group, and the tertiary hydroxyl group being the least reactive. The crystalline region of cellulose contains numerous hydrogen bonds, while the amorphous region has a disordered arrangement. The accessibility of other hydroxyl groups in the amorphous region is similar, and the reaction selectivity of the secondary and primary hydroxyl groups is slightly different due to environmental influences. The uniformity of etherification is affected by the crystallization region and the molecular weight distribution of raw cellulose. To achieve uniformity in etherification, refined cotton of specific types of products is required, and communication with the refined cotton production units is necessary. The refined cotton production units classify cotton linters according to requirements, and raw materials with moderate crystallinity and uniform molecular weight distribution are used to ensure the uniformity of etherification. This ensures high-quality cellulose derivatives for various industrial applications.
The uniformity of etherification is affected by the reactivity of substituents, steric position, and low substitution height, when there are small differences in hydroxyl group accessibility. Steric resistance of hydroxyl groups affects the substituent group’s likelihood of being substituted, and large groups are more likely to be substituted on primary hydroxyl groups with less resistance. Higher substitution degree means less relative content of unsubstituted units, resulting in better etherification uniformity.
Production Process
The uniformity of etherification in CMC production is affected by the speed of diffusion and reaction of reactants. When the diffusion speed is greater than the reaction speed, etherification is more uniform. However, the reaction speed is usually faster than the diffusion speed, making homogenization difficult. To address this, our Kingmax cellulose company has improved the process equipment, adjusted the formula structure, and researched new processes to make the etherification reaction more homogeneous. These measures help to slow down the reaction speed or increase the diffusion speed, which is conducive to achieving a more uniform product. By implementing these improvements, our Kingmax cellulose company can produce high-quality CMC products that meet the needs of our customers.
In Conclusion
CMC is a preferred stabilizer for lactic acid beverages due to its anti-sedimentation effect, thermal stability, and ability to improve the structure of yogurt. The use of CMC does not increase the viscosity of beverages and prevents whey precipitation. The uniform degree of substitution and degree of polymerization of CMC ensure a consistent and reliable performance. Molecular weight control is a key physical and chemical index of CMC used in the preparation of lactic acid beverages. FL100 brand CMC is particularly well-suited for this application due to its low viscosity, high substitution degree, and good substitution uniformity, which provides excellent acid and salt resistance, as well as suspension stability.
Leave A Comment