| CMC dissolves rapidly in cold water and mainly used for controlling
viscosity without gelling (CMC, at typical concentrations, does
not gel even in the presence of calcium ions). As its viscosity
drops during heating, it may be used to improve the volume yield
during baking by encouraging gas bubble formation. Its control of
viscosity allows use as thickener, phase and emulsion stabilizer
(e.g. with milk casein), and suspending agent. CMC can be also used
for its water-holding capacity as this is high even at low viscosity;
particularly when used as the Ca2+ salt. Thus, it is used for retarding
staling and reducing fat uptake into fried foods.
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