{"id":12899,"date":"2025-08-13T06:48:45","date_gmt":"2025-08-13T06:48:45","guid":{"rendered":"https:\/\/tenessy.com\/?p=12899"},"modified":"2025-08-13T06:52:06","modified_gmt":"2025-08-13T06:52:06","slug":"the-application-of-cmc-powder-in-ice-cream-and-acidic-milk","status":"publish","type":"post","link":"https:\/\/tenessy.com\/es\/la-aplicacion-de-cmc-en-polvo-en-helados-y-leche-acida\/","title":{"rendered":"Aplicaci\u00f3n del polvo CMC en helados y leche \u00e1cida"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"12899\" class=\"elementor elementor-12899\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4a9fbb0 e-flex e-con-boxed e-con e-parent\" data-id=\"4a9fbb0\" data-element_type=\"container\" data-settings=\"{&quot;ekit_has_onepagescroll_dot&quot;:&quot;yes&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-54e0922 elementor-widget elementor-widget-image\" data-id=\"54e0922\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/CMC-in-ice-cream-3.jpg\" class=\"attachment-large size-large wp-image-12936\" alt=\"CMC en helado\" srcset=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/CMC-in-ice-cream-3.jpg 600w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/CMC-in-ice-cream-3-300x200.jpg 300w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/CMC-in-ice-cream-3-18x12.jpg 18w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0052e96 elementor-widget elementor-widget-text-editor\" data-id=\"0052e96\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/products\/cmc-carboxymethyl-cellulose\/\">Carboximetilcelulosa (CMC)<\/a>, un aditivo de alto rendimiento derivado de la celulosa natural, est\u00e1 ganando protagonismo en la <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/applications\/food-industry\/\">industria l\u00e1ctea<\/a> como herramienta clave para mejorar la calidad del producto, gracias a su triple funci\u00f3n b\u00e1sica de espesamiento, emulsificaci\u00f3n y estabilizaci\u00f3n. Este art\u00edculo analizar\u00e1 en profundidad las innovadoras soluciones de aplicaci\u00f3n de la CMC en polvo en helados y leche \u00e1cida.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-513341f elementor-widget elementor-widget-heading\" data-id=\"513341f\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">I. Descripci\u00f3n general de la carboximetilcelulosa en polvo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1608c75 elementor-widget elementor-widget-image\" data-id=\"1608c75\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-1024x683.jpg\" class=\"attachment-large size-large wp-image-12910\" alt=\"carboximetilcelulosa-producto\" srcset=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-1024x683.jpg 1024w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-300x200.jpg 300w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-768x512.jpg 768w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-1536x1024.jpg 1536w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-2048x1365.jpg 2048w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/08\/carboxymethyl-cellulose-product-18x12.jpg 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dc7614d elementor-widget elementor-widget-text-editor\" data-id=\"dc7614d\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\tLa carboximetilcelulosa (CMC) es una sustancia de alto peso molecular. <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/products\/cellulose-ether\/\">\u00e9ter de celulosa<\/a> obtenido por modificaci\u00f3n qu\u00edmica de la celulosa natural. El peso molecular del compuesto oscila entre varios miles y millones. Cada unidad estructural est\u00e1 conectada mediante enlaces \u03b2-1,4 glicos\u00eddicos, formando un polvo inodoro y no t\u00f3xico con propiedades espesantes, emulsionantes y de suspensi\u00f3n. Por ello, se utiliza ampliamente en la elaboraci\u00f3n de productos l\u00e1cteos.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c027ece elementor-widget elementor-widget-heading\" data-id=\"c027ece\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">II.Aplicaciones del polvo CMC en helados <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5d859a1 elementor-widget elementor-widget-image\" data-id=\"5d859a1\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/Frozen_Foods__Ice_Cream_11zon.webp\" class=\"attachment-large size-large wp-image-11732\" alt=\"alimentos_congelados_y_helados\" srcset=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/Frozen_Foods__Ice_Cream_11zon.webp 800w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/Frozen_Foods__Ice_Cream_11zon-300x200.webp 300w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/Frozen_Foods__Ice_Cream_11zon-768x512.webp 768w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/Frozen_Foods__Ice_Cream_11zon-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-371a7fa elementor-widget elementor-widget-text-editor\" data-id=\"371a7fa\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>1. Cuando el pH es superior al punto isoel\u00e9ctrico de las prote\u00ednas, la CMC puede formar una estructura compuesta con las prote\u00ednas. Esta estructura no s\u00f3lo mejora la estabilidad de la emulsi\u00f3n, sino que tambi\u00e9n ayuda a mantener la forma de la estructura del helado.<\/p><p>2. La CMC puede utilizarse en combinaci\u00f3n con otros estabilizantes (goma xantana, goma guar, carragenina, almid\u00f3n, maltodextrina, etc.) y presenta efectos sin\u00e9rgicos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6ef92bd elementor-widget elementor-widget-heading\" data-id=\"6ef92bd\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Efectos sin\u00e9rgicos de la maltodextrina y el almid\u00f3n con CMC<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-626e1c0 elementor-widget elementor-widget-text-editor\" data-id=\"626e1c0\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<style type=\"text\/css\">\n.tg  {border-collapse:collapse;border-spacing:0;}\n.tg td{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px;\n  overflow:hidden;padding:10px 5px;word-break:normal;}\n.tg th{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px;\n  font-weight:normal;overflow:hidden;padding:10px 5px;word-break:normal;}\n.tg .tg-xtqj{background-color:#27b293;border-color:#c0c0c0;color:#ffffff;text-align:left;vertical-align:top}\n.tg .tg-855q{background-color:#ffffff;border-color:#c0c0c0;text-align:left;vertical-align:top}\n.tg .tg-u4qj{background-color:#efefef;border-color:#c0c0c0;text-align:left;vertical-align:top}\n<\/style>\n<table class=\"tg\"><thead>\n  <tr>\n    <th class=\"tg-xtqj\">Muestra<\/th>\n    <th class=\"tg-xtqj\">Viscosidad del agua<\/th>\n    <th class=\"tg-xtqj\">Velocidad tipo B<\/th>\n    <th class=\"tg-xtqj\">B<\/th>\n    <th class=\"tg-xtqj\">NDJ79 Viscosidad(cP)<\/th>\n  <\/tr><\/thead>\n<tbody>\n  <tr>\n    <td class=\"tg-855q\" rowspan=\"2\">CMC<\/td>\n    <td class=\"tg-855q\" rowspan=\"2\">1%<\/td>\n    <td class=\"tg-855q\">0.6<\/td>\n    <td class=\"tg-855q\">720<\/td>\n    <td class=\"tg-855q\" rowspan=\"2\">210<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-855q\">60<\/td>\n    <td class=\"tg-855q\">452<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-u4qj\">Maltodextrina<\/td>\n    <td class=\"tg-u4qj\">20%<\/td>\n    <td class=\"tg-u4qj\">60<\/td>\n    <td class=\"tg-u4qj\">6.9<\/td>\n    <td class=\"tg-u4qj\"> <\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-855q\" rowspan=\"2\">CMC Maltodextrina\uff081\uff1a20\uff09<\/td>\n    <td class=\"tg-855q\" rowspan=\"2\">21%<\/td>\n    <td class=\"tg-855q\">60<\/td>\n    <td class=\"tg-855q\">1234<\/td>\n    <td class=\"tg-855q\" rowspan=\"2\">430<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-855q\">0.6<\/td>\n    <td class=\"tg-855q\">2400<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-u4qj\" rowspan=\"2\">Almid\u00f3n<\/td>\n    <td class=\"tg-u4qj\" rowspan=\"2\">10%<\/td>\n    <td class=\"tg-u4qj\">60<\/td>\n    <td class=\"tg-u4qj\">68.2<\/td>\n    <td class=\"tg-u4qj\" rowspan=\"2\">78<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-u4qj\">0.6<\/td>\n    <td class=\"tg-u4qj\">150<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-855q\" rowspan=\"2\">Almid\u00f3n CMC\uff081\uff1a10\uff09<\/td>\n    <td class=\"tg-855q\" rowspan=\"2\">11%<\/td>\n    <td class=\"tg-855q\">6<\/td>\n    <td class=\"tg-855q\">74300<\/td>\n    <td class=\"tg-855q\" rowspan=\"2\">2700<\/td>\n  <\/tr>\n  <tr>\n    <td class=\"tg-855q\">0.6<\/td>\n    <td class=\"tg-855q\">253000<\/td>\n  <\/tr>\n<\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3e60de7 elementor-widget elementor-widget-heading\" data-id=\"3e60de7\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">3. Mezcla de CMC con otros estabilizantes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bc6004d elementor-widget elementor-widget-text-editor\" data-id=\"bc6004d\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>(1) Para mejorar la retenci\u00f3n de agua y evitar la cristalizaci\u00f3n, utilice alginato s\u00f3dico o gelatina.<\/p><p>(2) Para obtener una textura suave y cremosa, una buena resistencia a la fusi\u00f3n y un sabor mejorado, mezclar con carragenina o goma guar.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b0541f2 elementor-widget elementor-widget-heading\" data-id=\"b0541f2\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">4. Propiedades emulsionantes de la CMC<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-839ded2 elementor-widget elementor-widget-text-editor\" data-id=\"839ded2\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\tLas propiedades emulsionantes de la CMC permiten reducir el uso de emulsionantes en las f\u00f3rmulas de helados, al tiempo que mejoran la velocidad de expansi\u00f3n de los productos helados. <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/how-to-choose-the-right-grade-of-cmc-powder\/\">Grados CMC<\/a> con buenas propiedades emulsionantes incluyen FH6 y FVH6.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6a43e65 elementor-widget elementor-widget-heading\" data-id=\"6a43e65\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">5. Ventajas de la CMC en la elaboraci\u00f3n de helados<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1796de4 elementor-widget elementor-widget-text-editor\" data-id=\"1796de4\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La viscosidad de la CMC muestra reversibilidad a diferentes temperaturas: a medida que aumenta la temperatura, disminuye la viscosidad de la soluci\u00f3n, lo que reduce el consumo de energ\u00eda durante la pasteurizaci\u00f3n del helado; a medida que disminuye la temperatura, aumenta la viscosidad, lo que mejora la velocidad de expansi\u00f3n del helado durante la congelaci\u00f3n.<\/p><p>Sin embargo, a altas temperaturas, especialmente cuando se expone a temperaturas superiores a 50\u00b0C durante per\u00edodos prolongados, la viscosidad de la CMC de baja calidad puede disminuir irreversiblemente. La pasteurizaci\u00f3n de helados utiliza t\u00edpicamente un proceso de pasteurizaci\u00f3n de 70-80\u00b0C durante 30 minutos. Bajo tales condiciones, la viscosidad de la CMC de la mayor\u00eda de los fabricantes disminuye significativamente despu\u00e9s de 30 minutos a 80\u00b0C.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b8f034b elementor-widget elementor-widget-heading\" data-id=\"b8f034b\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">6. Pseudoplasticidad de las soluciones CMC<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-91947f6 elementor-widget elementor-widget-text-editor\" data-id=\"91947f6\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La viscosidad de la CMC disminuye en presencia de fuerza de cizallamiento, y el valor de la viscosidad disminuye a medida que aumenta la fuerza de cizallamiento. Esta propiedad es ventajosa para reducir el consumo de energ\u00eda y mejorar la eficacia de la homogeneizaci\u00f3n durante la homogeneizaci\u00f3n, la mezcla y el transporte por tuber\u00edas de los productos helados. Por otra parte, cuando se consume el helado, la fuerza de cizallamiento generada por la acci\u00f3n masticatoria de la lengua hace que el producto se sienta suave y refrescante, lo que es beneficioso para la liberaci\u00f3n del sabor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f123ac elementor-widget elementor-widget-heading\" data-id=\"4f123ac\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">7. Estructura molecular de la CMC<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-484700b elementor-widget elementor-widget-text-editor\" data-id=\"484700b\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>De la estructura interna de las mol\u00e9culas de CMC: Las mol\u00e9culas de CMC contienen un gran n\u00famero de grupos hidr\u00f3filos -COO-, OH-, lo que resulta muy ventajoso para mejorar la resistencia a la fusi\u00f3n de los productos helados.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3e34b0c elementor-widget elementor-widget-heading\" data-id=\"3e34b0c\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">III.Aplicaci\u00f3n del polvo CMC en la leche \u00e1cida<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4dec897 elementor-widget elementor-widget-image\" data-id=\"4dec897\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"535\" src=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/dairy-products.webp\" class=\"attachment-large size-large wp-image-11734\" alt=\"productos l\u00e1cteos\" srcset=\"https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/dairy-products.webp 800w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/dairy-products-300x201.webp 300w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/dairy-products-768x514.webp 768w, https:\/\/tenessy.com\/wp-content\/uploads\/2025\/05\/dairy-products-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f617175 elementor-widget elementor-widget-text-editor\" data-id=\"f617175\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>1. El valor del pH de la leche \u00e1cida en general oscila entre 3,8 y 4,2. Cuando el pH est\u00e1 por debajo del punto isoel\u00e9ctrico de las prote\u00ednas, la CMC puede formar una estructura compuesta estable con las prote\u00ednas, lo que ayuda a mejorar la estabilidad de la leche l\u00edquida y la resistencia de las prote\u00ednas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c334860 elementor-widget elementor-widget-heading\" data-id=\"c334860\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">2. Resistencia al \u00e1cido de la CMC<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f65d736 elementor-widget elementor-widget-text-editor\" data-id=\"f65d736\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A medida que aumenta el grado de sustituci\u00f3n de la CMC, tambi\u00e9n aumenta su resistencia a los \u00e1cidos. Cuando el grado de sustituci\u00f3n es \u22650,8, la resistencia a los \u00e1cidos mejora significativamente, y cuando es \u22650,9, la resistencia a los \u00e1cidos es excelente, lo que la hace adecuada para bebidas \u00e1cidas. La resistencia a los \u00e1cidos de la CMC se expresa a menudo como la relaci\u00f3n \u00e1cido-viscosidad. Cuando la relaci\u00f3n \u00e1cido-viscosidad de una soluci\u00f3n de CMC 2% es \u22650,8, indica una buena resistencia a los \u00e1cidos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1e8bff elementor-widget elementor-widget-heading\" data-id=\"e1e8bff\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">3. Aplicaci\u00f3n de CMC en leche fermentada<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e782fbe elementor-widget elementor-widget-text-editor\" data-id=\"e782fbe\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La CMC no afecta a la actividad del agente fermentador. Se realiz\u00f3 un experimento comparativo de fermentaci\u00f3n entre leche que conten\u00eda 0,3% de CMC y leche sin CMC. Despu\u00e9s de 4 horas, la acidez era de 87\u00b0T, sin que se observaran diferencias significativas en la textura ni separaci\u00f3n del suero.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-634c9e9 elementor-widget elementor-widget-heading\" data-id=\"634c9e9\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">4. Factores que afectan a la estabilidad de la leche<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1658c76 elementor-widget elementor-widget-text-editor\" data-id=\"1658c76\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>(1) Leche cruda<\/p><p>Contenido: T\u00edpicamente entre 30-50%. Si el contenido de leche supera los 50%, la soluci\u00f3n l\u00e1ctea \u00e1cida resultante tendr\u00e1 poca estabilidad.<\/p><p>Calidad: No debe utilizarse leche que d\u00e9 positivo al alcohol 75%, ya que dicha leche tiene poca estabilidad proteica y d\u00e9bil resistencia a los \u00e1cidos.<\/p><p>(2) Viabilidad, tipo y presencia de contaminantes en la cepa bacteriana (para elaborar bebidas a base de lactobacilos).<\/p><p>La escasa viabilidad de las cepas bacterianas y los altos niveles de contaminantes provocan directamente una producci\u00f3n excesiva de suero durante la fermentaci\u00f3n, una textura poco consistente y una mala estabilidad de la bebida final.<\/p><p>(3) Consideraciones sobre los ingredientes<\/p><p>A. El valor HLB de la mezcla emulsionante debe controlarse en torno a 9.<\/p><p>B. La acidez final de la soluci\u00f3n l\u00e1ctea debe fijarse en 60\u00b0C, con s\u00f3lidos solubles a 8%.<\/p><p>C. Las materias primas deben estar totalmente disueltas.<\/p><p>D. Al ajustar la acidez, la temperatura de la soluci\u00f3n l\u00e1ctea y de la soluci\u00f3n \u00e1cida debe ser de unos 20\u00b0C, y la soluci\u00f3n \u00e1cida debe a\u00f1adirse de forma continua en 1,5-2 minutos. La concentraci\u00f3n de la soluci\u00f3n \u00e1cida suele ser de 2-10%, siendo preferibles concentraciones m\u00e1s bajas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-25e85ea elementor-widget elementor-widget-heading\" data-id=\"25e85ea\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">IV. Conclusi\u00f3n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-45cf112 elementor-widget elementor-widget-text-editor\" data-id=\"45cf112\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/\">TENESSY<\/a> La carboximetilcelulosa (CMC) ofrece una soluci\u00f3n integral para los productos l\u00e1cteos gracias a la innovaci\u00f3n estructural molecular (grupos -COO-, OH) y a las caracter\u00edsticas de respuesta inteligente (temperatura reversible\/pseudopl\u00e1stica). Dominar la tecnolog\u00eda de mezcla y los puntos de adaptaci\u00f3n del proceso de la CMC puede ayudar a las empresas a mejorar la estabilidad de la calidad del producto, reducir los costes de producci\u00f3n y prolongar la vida \u00fatil.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>En la estampaci\u00f3n y el te\u00f1ido textil, la aplicaci\u00f3n m\u00e1s importante de la hidroxietilcelulosa en polvo es como espesante de pastas de estampaci\u00f3n de alto rendimiento.<\/p>","protected":false},"author":1,"featured_media":12927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[35],"tags":[],"class_list":["post-12899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - 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