Sodium Carboxymethyl Cellulose Improves Loft in Ice Cream

The use of sodium carboxymethyl cellulose CM C 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. Add according to the proportion of 0.5% of the total amount. This is because CMC has good water retention and dispersibility, and organically combines protein particles, fat globules and water molecules in the limbs to form a uniform and stable system.