Application of nanocellulose in yogurt, cheese and acidic milk beverages

As a new natural nanomaterial, nanocellulose (CNC) has shown great application potential in the food industry due to its unique physical and chemical properties and biocompatibility. This paper reviews the research progress of CNC in yogurt, cheese and acidic milk beverages, focuses on the impact of CNC on product texture, stability, nutritional characteristics, etc., and looks forward to its future development trend.

1. Introduction

In recent years, with the increasing demand for healthy foods for consumers, the development of dairy products with excellent texture, taste and nutritional value has become a research hotspot. Nanocellulose (CNC) is a nano-scale material extracted from natural cellulose. It has the advantages of high specific surface area, high mechanical strength, good biocompatibility and degradability. It is in the fields of food, medicine, cosmetics, etc. Shows broad application prospects.

2. Application of nanocellulose in yogurt

Yogurt is a fermented dairy product that is popular among consumers, but its texture and taste are easily affected by storage time and temperature. Studies have shown that adding CNC can significantly improve the texture and stability of yogurt:

Improve gel strength: CNC can act as a physical crosslinking agent to interact with protein molecules in yogurt to form a denser three-dimensional network structure, thereby improving the gel strength and hardness of yogurt.

Improve water holding: CNC has good hydrophilicity and water retention, which can effectively reduce the whey precipitation of yogurt and extend the shelf life.

Enhanced stability: CNC can adsorb on the surface of fat globes, preventing fat from floating and aggregating, and improving the stability of yogurt.

In addition, CNC can also serve as a carrier of prebiotics, promote the growth and reproduction of probiotics, and improve the nutritional value of yogurt.

3. Application of nanocellulose in cheese

Cheese is a dairy product with rich nutritional value, but it is prone to problems such as uneven texture and rough taste during its production process. The addition of CNC can effectively improve the quality of cheese:

Improve texture: CNC can fill in the gaps in the casein network, making the cheese texture more delicate and even, and the taste is smoother.

Improve yield: CNC can absorb moisture, reduce moisture loss during cheese production, and improve cheese yield.

Extend the shelf life: CNC can inhibit the growth and reproduction of microorganisms in cheese and extend the shelf life of cheese.

4. Application of nanocellulose in acidic milk beverages

Acid milk drinks are a refreshing and nutritious drink, but their stability is poor and prone to stratification and precipitation. The addition of CNC can effectively improve the stability of acidic milk beverages:

Prevent stratification: CNC can increase the viscosity of acidic milk beverages, prevent fat globules from floating and protein precipitation, and keep the beverage even and stable.

Improve taste: CNC can make the taste of acidic milk drinks smoother and more delicate, improving consumers' drinking experience.

5. Conclusion and Prospect

As a new natural nanomaterial, nanocellulose has shown good application prospects in yogurt, cheese and acidic milk beverages. Future research should focus on the following aspects:

Interaction mechanism between CNC and other food ingredients: In-depth study of the interaction mechanism between CNC and food ingredients such as protein and fat, and provide a theoretical basis for the application of CNC in dairy products.

Safety evaluation of CNC: Systematically evaluate the toxicological safety of CNC to ensure its safe application in food.

Large-scale production and application of CNC: Develop low-cost and high-efficiency CNC large-scale production technology to promote the widespread application of CNC in dairy products.

I believe that with the continuous deepening of research, nanocellulose will play an increasingly important role in the dairy industry and provide consumers with healthier, delicious and nutritious dairy products.