1. Enhance toughness and mechanical properties
Hydroxyethyl cellulose can interact with protein molecules in protein casings. It can form a cross-linked structure between protein molecules, just like the steel bars used in construction, to enhance the overall structural strength of the casings. This cross-linking effect can make the casings tougher and able to withstand various external forces during processing, transportation and use, such as stretching and extrusion.
For example, during the filling process of sausages, the casings need to be stretched to accommodate the filling of sausage fillings. Protein casings with hydroxyethyl cellulose added are not easy to break when stretched, ensuring the normal production of sausages.
2. Improve water retention
The protein casing itself has a certain water permeability, and hydroxyethyl cellulose can form a water-retaining layer on the surface and inside of the casing. The hydroxyl groups in its molecular structure can combine with water molecules to reduce water loss.
For some sausage products that need to maintain a certain moisture content, such as fresh sausages, good water retention can prevent the sausages from drying and hardening during storage, extend the shelf life of the product, and maintain the taste and flavor of the sausages.
3. Improve stability and uniformity
During the preparation of protein casings, hydroxyethyl cellulose can be used as a stabilizer. It can prevent the aggregation and precipitation of protein molecules and make the components of the casing more evenly distributed.
This helps to ensure the consistency of casing thickness and quality. For example, in industrial production, it can ensure that the performance of each section of casing is relatively stable and reduce product quality fluctuations.
4. Enhance barrier properties
Hydroxyethyl cellulose can enhance the barrier properties of protein casings to oxygen, water vapor and other substances to a certain extent. It can fill the tiny pores in the casings, reduce the entry of external gas and water vapor, and prevent the excessive emission of aroma and moisture inside the sausage.
For meat products that need to be stored for a long time, this enhanced barrier property can better protect the quality of the sausage inside, slow down oxidation reactions and the growth of microorganisms, and thus extend the shelf life of the product.
