Enzymatically hydrolyzed carboxymethylcellulose, enzymatically hydrolyzed cellulose gum (E469) – what is it?
Enzymatically hydrolyzed carboxymethylcellulose and enzymatically hydrolyzed cellulose gum (E469) are food additives obtained by hydrolyzing cellulose using enzymes. Cellulose hydrolysis involves breaking down the long chains of cellulose into shorter fragments, resulting in products with different properties and applications in the food industry.
Properties of enzymatically hydrolyzed carboxymethyl cellulose and enzymatically hydrolyzed cellulose gum (E469)
These substances have the ability to bind water and form a gel, making them useful in the food industry as stabilizers, thickeners and emulsifiers. Due to their properties, they can improve the texture, consistency and shelf life of food products.
Use of Enzymatically Hydrolyzed Carboxymethylcellulose and Enzymatically Hydrolyzed Cellulose Gum (E469)
These food additives are commonly used in many food products such as sauces, soups, jellies, mousses, yogurts, as well as in confectionery and bakery products. They are used to improve the texture, stabilize and maintain the moisture content of products.
Where to buy Enzymatically hydrolyzed carboxymethylcellulose and Enzymatically hydrolyzed cellulose gum (E469)?
These ingredients may be available at specialty food raw material stores, wholesalers or online stores that sell food additives. They can also be found in some convenience stores, especially in larger cities.
Enzymatically hydrolyzed carboxymethylcellulose and enzymatically hydrolyzed cellulose gum (E469) and their functions in foods
These additives play an important role in the food industry, enabling them to improve the quality, shelf life and texture of many food products. Thanks to them, manufacturers can achieve the desired sensory and technological effects, which positively affects the consumer experience when eating a variety of foods.
