1.食用的羧甲基纤维素钠对含油脂蛋白质的饮料可起到乳化稳定作用，一般油

1. Edible sodium carboxymethyl cellulose can play a role in emulsifying and stabilizing beverages containing fat and protein. Generally, fat and fat beverages are characterized by containing different degrees of fat and a certain amount of protein, which are easy to separate and float during storage, resulting in unsightly The "collar" affects the appearance of the product. <br>2. Sodium carboxymethyl cellulose has a hydration effect. It can improve the tissue in meat products, bread, steamed bread and other foods, and can make water less volatile, which can increase product yield and increase taste. <br>3. Sodium carboxymethyl cellulose can form a film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of the film, a low oxygen and high carbon dioxide gas environment is formed between the film and the fruits and vegetables. Thereby reducing the gas exchange rate and the material exchange rate, and is used to extend the shelf life of fruits and vegetables.

1. Edible sodium methyl cellulose on fat-containing protein drinks can play an emulsifying and stabilizing role, the general fat drink is characterized by containing different degrees of fat and a certain amount of protein, easy to separate and float when stored, forming an unsealable "ring", affecting the appearance of the product.<br>2. Sodium methyl cellulose has a hydration effect, in meat products, bread, bread and other foods, can play the role of tissue improvement, and can make moisture not volatile, can improve product output, increase taste.<br>3. Sodium methyl cellulose can form a film on the surface of food, can play a certain protective role in fruits and vegetables, because of the existence of the membrane, so that the membrane and fruits and vegetables between the formation of a low oxygen, high carbon dioxide gas environment, thereby reducing the gas exchange rate, material exchange rate, used to extend the shelf life of fruits and vegetables.

1. The edible sodium carboxymethyl cellulose can emulsify and stabilize the beverage containing oil and protein. The characteristics of general fat beverage are that it contains different levels of fat and a certain amount of protein, which is easy to separate and float during storage, forming an unsightly "collar" and affecting the appearance of the product.<br>2. Carboxymethyl cellulose sodium has hydration effect, which can improve the tissue of meat products, bread, steamed bread and other foods, and make the water not easy to volatilize, which can improve the product yield and taste.<br>3. Sodium carboxymethyl cellulose can form a film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of membrane, a low oxygen and high carbon dioxide gas environment is formed between the film and the fruit and vegetable, which reduces the gas exchange rate and material exchange rate, and is used to extend the shelf life of fruits and vegetables.<br>