{"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\/it\/lapplicazione-della-polvere-di-cmc-nel-gelato-e-nel-latte-acido\/","title":{"rendered":"Applicazione della polvere di CMC nel gelato e nel latte acido"},"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 in crema di ghiaccio\" 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\/\">Carbossimetilcellulosa (CMC)<\/a>, un additivo ad alte prestazioni derivato dalla cellulosa naturale, si sta affermando nella <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/applications\/food-industry\/\">industria lattiero-casearia<\/a> come strumento chiave per migliorare la qualit\u00e0 dei prodotti, grazie alla sua triplice funzione di addensamento, emulsione e stabilizzazione. Questo articolo fornisce un'analisi approfondita delle soluzioni applicative innovative della polvere di CMC nel gelato e nel latte acido.\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. Panoramica della polvere di carbossimetilcellulosa<\/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=\"carbossimetilcellulosa-prodotto\" 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 carbossimetilcellulosa (CMC) \u00e8 una sostanza ad alto peso molecolare <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/products\/cellulose-ether\/\">etere di cellulosa<\/a> ottenuto attraverso la modificazione chimica della cellulosa naturale. Il peso molecolare del composto varia da alcune migliaia a milioni. Ogni unit\u00e0 strutturale \u00e8 collegata tramite legami glicosidici \u03b2-1,4, formando una polvere inodore e non tossica con propriet\u00e0 addensanti, emulsionanti e sospensive. Di conseguenza, \u00e8 ora ampiamente utilizzato nella lavorazione dei prodotti lattiero-caseari.\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.Applicazioni della polvere di CMC nel gelato <\/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=\"Alimenti_gelati_e_gelati\" 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. Quando il pH \u00e8 superiore al punto isoelettrico delle proteine, la CMC pu\u00f2 formare una struttura composita con le proteine. Questa struttura non solo aumenta la stabilit\u00e0 dell'emulsione, ma aiuta anche a mantenere la forma della struttura del gelato.<\/p><p>2. La CMC pu\u00f2 essere utilizzata in combinazione con vari altri stabilizzanti (gomma di xantano, gomma di guar, carragenina, amido, maltodestrina, ecc.) e presenta effetti sinergici.<\/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\">Effetti sinergici della maltodestrina e dell'amido con la 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\">Campione<\/th>\n    <th class=\"tg-xtqj\">Viscosit\u00e0 dell'acqua<\/th>\n    <th class=\"tg-xtqj\">Tipo B Velocit\u00e0<\/th>\n    <th class=\"tg-xtqj\">B<\/th>\n    <th class=\"tg-xtqj\">NDJ79 Viscosit\u00e0 (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\">Maltodestrina<\/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\">Maltodestrina CMC (1\uff1a20)<\/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\">Amido<\/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\">Amido CMC (1\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. Miscelazione di CMC con altri stabilizzanti<\/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) Per migliorare la ritenzione idrica e prevenire la cristallizzazione, utilizzare alginato di sodio o gelatina.<\/p><p>(2) Per ottenere una consistenza liscia e cremosa, una buona resistenza alla fusione e un gusto migliore, miscelare con carragenina o gomma di 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. Propriet\u00e0 emulsionanti della 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\tLe propriet\u00e0 emulsionanti della CMC consentono di ridurre l'uso di emulsionanti nelle formulazioni dei gelati, migliorando al contempo il tasso di espansione dei prodotti gelati. <a style=\"color: #27b293;\" href=\"https:\/\/tenessy.com\/how-to-choose-the-right-grade-of-cmc-powder\/\">Gradi CMC<\/a> con buone propriet\u00e0 emulsionanti sono FH6 e 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. Vantaggi della CMC nella lavorazione del gelato<\/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 viscosit\u00e0 della CMC mostra reversibilit\u00e0 a diverse temperature: all'aumentare della temperatura, la viscosit\u00e0 della soluzione diminuisce, riducendo il consumo energetico durante la pastorizzazione del gelato; al diminuire della temperatura, la viscosit\u00e0 aumenta, aumentando il tasso di espansione del gelato durante il congelamento.<\/p><p>Tuttavia, alle alte temperature, soprattutto se esposte a temperature superiori a 50\u00b0C per periodi prolungati, la viscosit\u00e0 della CMC di bassa qualit\u00e0 pu\u00f2 diminuire irreversibilmente. La pastorizzazione dei gelati prevede in genere un processo di pastorizzazione a 70-80\u00b0C per 30 minuti. In tali condizioni, la viscosit\u00e0 della CMC della maggior parte dei produttori diminuisce significativamente dopo 30 minuti 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. Pseudoplasticit\u00e0 delle soluzioni 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 viscosit\u00e0 della CMC diminuisce in presenza di forza di taglio e il valore della viscosit\u00e0 diminuisce all'aumentare della forza di taglio. Questa propriet\u00e0 \u00e8 vantaggiosa per ridurre il consumo di energia e migliorare l'efficienza dell'omogeneizzazione durante l'omogeneizzazione, la miscelazione e il trasporto in tubazione dei gelati. D'altra parte, quando il gelato viene consumato, la forza di taglio generata dall'azione masticatoria della lingua rende il prodotto liscio e rinfrescante, a tutto vantaggio del rilascio dell'aroma.<\/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. Struttura molecolare della 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>Dalla struttura interna delle molecole di CMC: Le molecole di CMC contengono un gran numero di gruppi idrofili -COO-, OH- che sono molto vantaggiosi per migliorare la resistenza alla fusione dei gelati.<\/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.Applicazione della polvere di CMC nel latte acido<\/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=\"prodotti lattiero-caseari\" 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. Il valore del pH del latte acido in generale varia tra 3,8 e 4,2. Quando il pH \u00e8 inferiore al punto isoelettrico delle proteine, la CMC pu\u00f2 formare una struttura composita stabile con le proteine, contribuendo a migliorare la stabilit\u00e0 del latte liquido e la resistenza delle proteine.<\/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. Resistenza agli acidi della 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>All'aumentare del grado di sostituzione della CMC, aumenta anche la sua resistenza agli acidi. Quando il grado di sostituzione \u00e8 \u22650,8, la resistenza agli acidi migliora significativamente e quando \u00e8 \u22650,9, la resistenza agli acidi \u00e8 eccellente, rendendola adatta alle bevande acide. La resistenza agli acidi della CMC \u00e8 spesso espressa come rapporto acido-viscosit\u00e0. Quando il rapporto acido-viscosit\u00e0 di una soluzione di CMC 2% \u00e8 \u22650,8, indica una buona resistenza agli acidi.<\/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. Applicazione della CMC nel latte fermentato<\/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 non influisce sull'attivit\u00e0 dell'agente di fermentazione. \u00c8 stato condotto un esperimento di fermentazione comparativa tra latte contenente 0,3% di CMC e latte senza CMC. Dopo 4 ore, l'acidit\u00e0 era di 87\u00b0T, senza differenze significative nella consistenza e senza separazione del siero.<\/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. Fattori spesso trascurati che influenzano la stabilit\u00e0 del latte<\/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) Latte crudo<\/p><p>Contenuto: In genere tra 30-50%. Se il contenuto di latte supera i 50%, la soluzione di latte acido risultante avr\u00e0 una scarsa stabilit\u00e0.<\/p><p>Qualit\u00e0: Il latte che risulta positivo all'alcol 75% non deve essere utilizzato, in quanto tale latte presenta una scarsa stabilit\u00e0 proteica e una debole resistenza agli acidi.<\/p><p>(2) vitalit\u00e0, tipo e presenza di contaminanti nel ceppo batterico (per la produzione di bevande a base di lattobacillo)<\/p><p>La scarsa vitalit\u00e0 dei ceppi batterici e gli alti livelli di contaminanti provocano direttamente un'eccessiva produzione di siero di latte durante la fermentazione, una consistenza poco consistente e una scarsa stabilit\u00e0 della bevanda finale.<\/p><p>(3) Considerazioni sugli ingredienti<\/p><p>A. Il valore HLB della miscela di emulsionanti deve essere controllato intorno a 9.<\/p><p>B. L'acidit\u00e0 finale della soluzione di latte deve essere fissata a 60\u00b0C, con solidi solubili a 8%.<\/p><p>C. Le materie prime devono essere completamente sciolte.<\/p><p>D. Quando si regola l'acidit\u00e0, la temperatura della soluzione di latte e della soluzione acida deve essere di circa 20\u00b0C, con l'aggiunta continua della soluzione acida entro 1,5-2 minuti. La concentrazione della soluzione acida \u00e8 generalmente 2-10%, con concentrazioni inferiori preferibili.<\/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. Conclusione<\/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\/\">TENEREZZA<\/a> La carbossimetilcellulosa (CMC) offre una soluzione completa per i prodotti lattiero-caseari grazie all'innovazione strutturale molecolare (gruppi -COO-, OH) e alle caratteristiche di risposta intelligenti (reversibile alla temperatura\/pseudoplastica). La padronanza della tecnologia di miscelazione e dei punti di adattamento del processo della CMC pu\u00f2 aiutare le aziende a migliorare la stabilit\u00e0 della qualit\u00e0 del prodotto, a ridurre i costi di produzione e a prolungare la durata di conservazione.\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>Nella stampa e nella tintura tessile, l'applicazione pi\u00f9 importante della polvere di idrossietilcellulosa \u00e8 quella di addensante per paste da stampa ad alte prestazioni.<\/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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