{"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\/fi\/cmc-jauheen-kaytto-jaatelossa-ja-happamassa-maidossa\/","title":{"rendered":"CMC-jauheen k\u00e4ytt\u00f6 j\u00e4\u00e4tel\u00f6ss\u00e4 ja happamassa maidossa"},"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-j\u00e4\u00e4tel\u00f6ss\u00e4 oleva j\u00e4\u00e4tel\u00f6\" 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\/\">Karboksimetyyliselluloosa (CMC)<\/a>, joka on luonnonselluloosasta johdettu korkean suorituskyvyn lis\u00e4aine, on yleistym\u00e4ss\u00e4. <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/applications\/food-industry\/\">meijeriteollisuus<\/a> keskeisen\u00e4 v\u00e4lineen\u00e4 tuotteiden laadun parantamisessa, sill\u00e4 sen kolminkertainen ydintoiminto on sakeuttaminen, emulgointi ja stabilointi. T\u00e4ss\u00e4 artikkelissa analysoidaan perusteellisesti CMC-jauheen innovatiivisia sovellusratkaisuja j\u00e4\u00e4tel\u00f6ss\u00e4 ja happamassa maidossa.\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. Yleiskatsaus karboksimetyyliselluloosajauheeseen<\/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=\"karboksimetyyliselluloosa-tuote\" 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\tKarboksimetyyliselluloosa (CMC) on suurimolekyylipainoinen <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/products\/cellulose-ether\/\">selluloosa eetteri<\/a> saatu luonnonselluloosaa kemiallisesti muokkaamalla. Yhdisteen molekyylipaino vaihtelee muutamasta tuhannesta miljooniin. Kukin rakenneyksikk\u00f6 on yhdistetty \u03b2-1,4-glykosidisidoksilla, jotka muodostavat hajuttoman, myrkytt\u00f6m\u00e4n jauheen, jolla on sakeuttamis-, emulgointi- ja suspendointiominaisuuksia. T\u00e4m\u00e4n vuoksi sit\u00e4 k\u00e4ytet\u00e4\u00e4n nyky\u00e4\u00e4n laajalti maidonjalostuksessa.\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.CMC-jauheen sovellukset j\u00e4\u00e4tel\u00f6ss\u00e4 <\/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=\"Pakastetut_ruoat_&amp;_j\u00e4\u00e4tel\u00f6\" 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. Kun pH on suurempi kuin proteiinien isoelektrinen piste, CMC voi muodostaa komposiittirakenteen proteiinien kanssa. T\u00e4m\u00e4 rakenne ei ainoastaan paranna emulsion stabiilisuutta, vaan auttaa my\u00f6s s\u00e4ilytt\u00e4m\u00e4\u00e4n j\u00e4\u00e4tel\u00f6n rakenteen muodon.<\/p><p>2. CMC:t\u00e4 voidaan k\u00e4ytt\u00e4\u00e4 yhdess\u00e4 useiden muiden stabilointiaineiden (ksantaanikumi, guarkumi, karrageeni, t\u00e4rkkelys, maltodekstriini jne.) kanssa, ja sill\u00e4 on synergiavaikutuksia.<\/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\">Maltodekstriinin ja t\u00e4rkkelyksen synergistiset vaikutukset CMC:n kanssa.<\/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\">N\u00e4yte<\/th>\n    <th class=\"tg-xtqj\">Veden viskositeetti<\/th>\n    <th class=\"tg-xtqj\">B-tyyppi Nopeus<\/th>\n    <th class=\"tg-xtqj\">B<\/th>\n    <th class=\"tg-xtqj\">NDJ79 Viskositeetti (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\">Maltodekstriini<\/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 Maltodekstriini\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\">T\u00e4rkkelys<\/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\">CMC-t\u00e4rkkelys\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. CMC:n sekoittaminen muiden stabilointiaineiden kanssa<\/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) K\u00e4yt\u00e4 natriumalginaattia tai gelatiinia veden pid\u00e4ttymisen parantamiseksi ja kiteytymisen est\u00e4miseksi.<\/p><p>(2) Jos haluat sile\u00e4n, kermaisen rakenteen, hyv\u00e4n sulatuskest\u00e4vyyden ja paremman maun, sekoita karrageenin tai guarkumin kanssa.<\/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. CMC:n emulgoivat ominaisuudet<\/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\tCMC:n emulgoivien ominaisuuksien ansiosta j\u00e4\u00e4tel\u00f6valmisteissa voidaan v\u00e4hent\u00e4\u00e4 emulgointiaineen k\u00e4ytt\u00f6\u00e4 ja samalla parantaa j\u00e4\u00e4tel\u00f6tuotteiden paisumisnopeutta. <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/how-to-choose-the-right-grade-of-cmc-powder\/\">CMC-luokat<\/a> joilla on hyv\u00e4t emulgointiominaisuudet, ovat FH6 ja 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. CMC:n edut j\u00e4\u00e4tel\u00f6n jalostuksessa<\/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>CMC:n viskositeetti on palautuva eri l\u00e4mp\u00f6tiloissa: l\u00e4mp\u00f6tilan noustessa liuoksen viskositeetti laskee, mik\u00e4 v\u00e4hent\u00e4\u00e4 energiankulutusta j\u00e4\u00e4tel\u00f6n past\u00f6roinnin aikana; l\u00e4mp\u00f6tilan laskiessa viskositeetti kasvaa, mik\u00e4 lis\u00e4\u00e4 j\u00e4\u00e4tel\u00f6n paisumisnopeutta j\u00e4\u00e4dytyksen aikana.<\/p><p>Kuitenkin korkeissa l\u00e4mp\u00f6tiloissa, erityisesti jos ne altistetaan yli 50 \u00b0C:n l\u00e4mp\u00f6tiloille pitk\u00e4ksi aikaa, heikkolaatuisen CMC:n viskositeetti voi alentua peruuttamattomasti. J\u00e4\u00e4tel\u00f6n past\u00f6roinnissa k\u00e4ytet\u00e4\u00e4n yleens\u00e4 70-80 \u00b0C:n 30 minuutin past\u00f6rointiprosessia. T\u00e4llaisissa olosuhteissa useimpien valmistajien CMC:n viskositeetti laskee merkitt\u00e4v\u00e4sti 30 minuutin kuluttua 80 \u00b0C:n l\u00e4mp\u00f6tilassa.<\/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. CMC-liuosten pseudoplastisuus<\/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>CMC-viskositeetti pienenee leikkausvoiman vaikutuksesta, ja viskositeettiarvo pienenee leikkausvoiman kasvaessa. T\u00e4m\u00e4 ominaisuus on edullinen energiankulutuksen v\u00e4hent\u00e4miseksi ja homogenoinnin tehokkuuden parantamiseksi j\u00e4\u00e4tel\u00f6tuotteiden homogenoinnin, sekoittamisen ja putkikuljetuksen aikana. Toisaalta j\u00e4\u00e4tel\u00f6\u00e4 nautittaessa kielen pureskelun aiheuttama leikkausvoima saa tuotteen tuntumaan sile\u00e4lt\u00e4 ja virkist\u00e4v\u00e4lt\u00e4, mik\u00e4 on eduksi makujen vapautumiselle.<\/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. CMC:n molekyylirakenne<\/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>CMC-molekyylien sis\u00e4isest\u00e4 rakenteesta: CMC-molekyyleiss\u00e4 on suuri m\u00e4\u00e4r\u00e4 hydrofiilisi\u00e4 ryhmi\u00e4 - COO- ja OH-ryhmi\u00e4 -, mik\u00e4 on eritt\u00e4in edullista j\u00e4\u00e4tel\u00f6tuotteiden sulamiskest\u00e4vyyden parantamiseksi.<\/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.CMC-jauheen k\u00e4ytt\u00f6 happamassa maidossa<\/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=\"maitotuotteet\" 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. Yleisen happaman maidon pH-arvo vaihtelee v\u00e4lill\u00e4 3,8-4,2. Kun pH on proteiinien isoelektrisen pisteen alapuolella, CMC voi muodostaa proteiinien kanssa vakaan komposiittirakenteen, mik\u00e4 auttaa parantamaan nestem\u00e4isen maidon vakautta ja proteiinien kest\u00e4vyytt\u00e4.<\/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. CMC:n haponkest\u00e4vyys<\/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>CMC:n substituutioasteen kasvaessa my\u00f6s sen haponkest\u00e4vyys kasvaa. Kun substituutioaste on \u22650,8, haponkest\u00e4vyys paranee merkitt\u00e4v\u00e4sti, ja kun se on \u22650,9, haponkest\u00e4vyys on erinomainen, joten se soveltuu happamiin juomiin. CMC:n haponkest\u00e4vyys ilmaistaan usein happo-viskositeettisuhteena. Kun 2% CMC-liuoksen happo-viskositeettisuhde on \u22650,8, se osoittaa hyv\u00e4\u00e4 haponkest\u00e4vyytt\u00e4.<\/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. CMC:n k\u00e4ytt\u00f6 hapatetussa maidossa<\/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>CMC ei vaikuta fermentointiaineen aktiivisuuteen. Vertaileva k\u00e4ymiskoe tehtiin 0,3% CMC:t\u00e4 sis\u00e4lt\u00e4v\u00e4n maidon ja CMC:t\u00e4 sis\u00e4lt\u00e4m\u00e4tt\u00f6m\u00e4n maidon v\u00e4lill\u00e4. Nelj\u00e4n tunnin kuluttua happamuus oli 87\u00b0T, eik\u00e4 tekstuurissa ollut merkitt\u00e4vi\u00e4 eroja eik\u00e4 heran erottumista havaittu.<\/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. Usein huomiotta j\u00e4tetyt maidon stabiilisuuteen vaikuttavat tekij\u00e4t<\/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) Raakamaito<\/p><p>Sis\u00e4lt\u00f6: Tyypillisesti v\u00e4lill\u00e4 30-50%. Jos maitopitoisuus ylitt\u00e4\u00e4 50%, syntyv\u00e4n happaman maitoliuoksen stabiilisuus on huono.<\/p><p>Laatu: 75%-alkoholin suhteen positiivisen tuloksen saanutta maitoa ei saa k\u00e4ytt\u00e4\u00e4, koska sen valkuaisainestabiilisuus ja haponkest\u00e4vyys on heikko.<\/p><p>(2) bakteerikannan elinkelpoisuus, tyyppi ja ep\u00e4puhtauksien esiintyminen (laktobasillijuomien valmistuksessa)<\/p><p>Bakteerikantojen heikko elinkelpoisuus ja suuri m\u00e4\u00e4r\u00e4 ep\u00e4puhtauksia johtavat suoraan liialliseen heran tuotantoon k\u00e4ymisen aikana, l\u00f6ys\u00e4\u00e4n rakenteeseen ja lopullisen juoman huonoon stabiilisuuteen.<\/p><p>(3) Ainesosaa koskevat n\u00e4k\u00f6kohdat<\/p><p>A. Emulgoijaseoksen HLB-arvo on s\u00e4\u00e4dett\u00e4v\u00e4 noin 9:\u00e4\u00e4n.<\/p><p>B. Maitoliuoksen lopullisen happamuuden on oltava 60 \u00b0C ja liukoisen kuiva-aineen 8%.<\/p><p>C. Raaka-aineiden on oltava t\u00e4ysin liuenneita.<\/p><p>D. Happamuutta s\u00e4\u00e4dett\u00e4ess\u00e4 maitoliuoksen ja happoliuoksen l\u00e4mp\u00f6tilan on oltava noin 20 \u00b0C, ja happoliuosta on lis\u00e4tt\u00e4v\u00e4 jatkuvasti 1,5-2 minuutin kuluessa. Happoliuoksen pitoisuus on yleens\u00e4 2-10%, ja alhaisemmat pitoisuudet ovat suositeltavampia.<\/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. P\u00e4\u00e4telm\u00e4t<\/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> Karboksimetyyliselluloosa (CMC) tarjoaa kattavan ratkaisun maitotuotteisiin molekyylirakenteellisen innovaation (-COO-, OH-ryhm\u00e4t) ja \u00e4lykk\u00e4iden reaktio-ominaisuuksien (l\u00e4mp\u00f6tilapalautuva\/pseudoplastinen) ansiosta. CMC:n sekoitustekniikan ja prosessin mukauttamisen hallitseminen voi auttaa yrityksi\u00e4 parantamaan tuotteiden laadun vakautta, alentamaan tuotantokustannuksia ja pident\u00e4m\u00e4\u00e4n s\u00e4ilyvyytt\u00e4.\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>Tekstiilipainossa ja -v\u00e4rj\u00e4yksess\u00e4 hydroksietyyliselluloosajauheen t\u00e4rkein k\u00e4ytt\u00f6kohde on tehokas painomassan sakeuttamisaine.<\/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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