CNC natural nanocellulose: empowering the food industry and creating a dual upgrade solution for healthy taste

CNC natural nanocellulose : empowering the food industry and creating a dual upgrade solution for healthy taste

Recently, cellulose nanocrystals (CNC), as a new natural food additive, have achieved important breakthroughs in the field of dairy processing. Its excellent performance in thickening, stabilization, emulsification and fat replacement has provided a new path for the green and healthy transformation of the food industry, and has become the core technical support for promoting high-quality development of the industry. As an enterprise deeply involved in the field of nanocellulose, Nanjing Tianlu Nanotechnology Co., Ltd. (a subsidiary of Huikang Biotechnology) is relying on its own technological advantages to promote the industrial application of CNC-related products and help the innovation and upgrading of the food industry.

CNC is a nano-scale crystal separated and purified from natural plant fibers such as wood and cotton. It has the advantages of high specific surface area, good biocompatibility, degradability, etc., and is of natural origin, non-toxic and harmless. It can play an efficient role at low concentrations without changing the flavor of the food itself. It perfectly meets the 'clean label' dietary needs of modern consumers. It has gradually replaced traditional additives such as xanthan gum and carrageenan, and is widely used in the production of dairy products such as yogurt and ice cream. Nanjing Tianlu Nano focuses on the research and development of preparation and modification technology of nanocellulose (CNC, CNF, etc.), and can provide stable and high-quality CNC products to meet the various application needs of the food industry.

CNC empowers dairy products: optimize texture and enhance product core competitiveness

In food processing, thickening, stabilization, and emulsification are key links that determine product texture, taste, and shelf life. CNC relies on its unique hydration, three-dimensional network structure and intermolecular interactions to effectively solve the quality pain points of traditional dairy products and significantly improve the product's eating experience and market competitiveness.

In yogurt production, in order to solve industry problems such as thin texture, whey precipitation, and rough taste, CNC can form stable hydrogen bonds with water molecules through surface hydroxyl groups to increase the viscosity of yogurt; at the same time, as a physical cross-linking agent, it interacts with protein molecules to form a dense and stable three-dimensional network structure, locking in moisture, reducing whey precipitation, and extending the shelf life. In addition, CNC can also fill the gaps in the cheese protein network, making the yogurt texture more delicate and dense, and the taste smoother and mellower. It can also be used as a prebiotic carrier to enhance the nutritional value of the product. It has been experimentally verified that yogurt added with an appropriate amount of CNC has significantly improved water holding capacity and stability, and is less likely to stratify and precipitate during long-term storage.

In ice cream production, CNC shows excellent anti-ice crystal growth performance. Its mechanism of action is similar to that of antifreeze protein. It can adhere to the surface of ice crystals to form a physical barrier, prevent the fusion and growth of tiny ice crystals, and maintain the delicate taste of ice cream. Experimental data shows that in an ice cream model containing 25% sucrose, after adding CNC, the ice crystals can be kept below 25 microns during the one-week storage period, which is far below the crispness threshold that affects the taste; at the same time, its emulsification effect can evenly disperse fat globules, avoid fat floating and aggregation, reduce the greasy feeling, slow down the melting rate of ice crystals, and ensure the stability of the product's shape and taste under temperature fluctuations.

Innovative application of esterification CNC: unlocking a new track for low-fat food

As 'low-fat, low-sugar, and low-calorie' become the mainstream of consumption, how to reduce the addition of fat while maintaining the taste and flavor of food has become an important issue faced by food companies. Esterification-modified CNC, with its enhanced fat adsorption capacity and fat absorption inhibition, has become a natural and efficient fat substitute, opening up a new path for the research and development of low-fat foods. Nanjing Tianlu Nano is deeply engaged in modification technologies such as TEMPO oxidation and carboxylation, and can provide adapted modified CNC products according to the needs of the food industry to help the research and development of low-fat food.

By grafting long-chain fatty acids such as palmitic acid onto the surface of CNC in the form of ester groups, it can significantly improve its oil adsorption performance and impart hydrophobicity, better simulating the taste and function of fat. Research shows that the maximum oil adsorption capacity of esterified CNC prepared by CDI catalysis is increased from 35.80g/g of natural CNC to 46.91g/g, and the esterification degree of substitution can reach 0.03.

In vitro simulated digestion and in vivo tests have confirmed that esterified CNC can slow down the fat hydrolysis process and inhibit intestinal fat absorption. Long-term consumption can reduce triglyceride levels, reduce weight and fat accumulation, and adapt to the health needs of people with hyperlipidemia and obesity. Adding esterified CNC to low-fat yogurt can replace 30%-50% of fat, taking into account the dense taste and low-fat and low-calorie attributes; when used in low-fat ice cream, it can avoid the dry and rough taste of the product and achieve 'reduce fat without reducing flavor'.

Compared with synthetic fat substitutes, esterified CNC is naturally safe and degradable. It leaves no residue after entering the human body and does not affect intestinal flora. At the same time, it can play the role of dietary fiber, promote intestinal peristalsis, and achieve both health and taste. Currently, it has been explored for industrial application in low-fat dairy products, baked goods and other fields.

Future Outlook: CNC leads the green upgrade of food additives

At present, the application of CNC in the food field has been internationally recognized. The US FDA has approved its use as a food contact substance. Japan, Europe and other countries and regions are actively promoting its industrialization process. With the optimization of preparation technology, CNC production costs continue to decrease, and application scenarios will be further expanded to beverages, baking, meat products and other fields.

As a natural, efficient and multi-functional new food additive, CNC not only solves many pain points of traditional food processing, but also conforms to the green and healthy development trend of the food industry. It can effectively reduce the environmental pollution of petroleum-based additives and promote the industry's low-carbon transformation. In the future, Nanjing Tianlu Nano will continue to optimize CNC preparation and modification processes, deepen industry-university-research cooperation, focus on core application scenarios in the food industry, empower the high-quality development of the industry with high-quality nanocellulose products and customized solutions, and bring better and healthier dietary choices to consumers.