Hydrophilicity and Rehydration of Sodium Carboxymethyl Cellulose

The hydrophilicity and rehydration of sodium carboxymethyl cellulose, this functional property is generally used in bread production, which can make the honeycomb uniform, increase the volume, reduce the slag, and also have the effect of heat preservation and freshness;

The noodles added with sodium carboxymethyl cellulose CMC have good water retention, cooking resistance and good taste. This is determined by the molecular structure of sodium carboxymethyl cellulose CMC, which is a cellulose derivative with a large number of hydrophilic groups in the molecular chain; -OH group, -COONa group, so CMC has more Better hydrophilicity and water holding capacity.