Detailed Product Description
Sodium Carboxymethyl Cellulose (CMC)
CAS no.: 9004-32-4
HS code: 3912. 3100
Molecular Formula:[C6H7O2(OH)2OCH2COONa]n
Molecular Weight: 242n
Sodium Carboxymethyl Cellulose (CMC) is a kind of white grain and fibrous powder which are nontoxic and easy to absorb water. It has good water solubility, stickiness, emulsification, diffusibility, enzyme resistance and thermal stability. The transparency of its solution gets corresponding improvement with the increase of substitution degree. The water solubility of CMC presents neutral or light alkalescence. It will precipitate when meeting the metallic ion with more than bivalence.
Application: Sodium Carboxymethyl Cellulose (CMC) is widely used to Toothpaste industry, Food industry, Architecture industry, ceramics industry, Oil industry, Paper-making industry and detergent, tobacco, battery, textile, electric welding industry, etc.
Carboxymethyl Cellulose Sodium (CMC) for Food
Type | Sodium % | Viscosity (2% aq. sol., | pH | Chloride | Drying loss | Fe (%) | As (%) | Heavy metal % | Viscosity ratio | Gel granules (/cm2) | Total bacteria (cfu/g) |
FH9 | 9.0-9.5 | 800-1200 | 6.5-8.0 | ≤1.8 | ≤8.0 | ≤0.03 | ≤0.0002 | ≤0.002 | ≥0.82 | ≤10 | ≤100 |
FM9 | 9.0-9.5 | 400-600 | 6.5-8.0 | ≤1.8 | ≤10.0 | ≤0.03 | ≤0.0002 | ≤0.002 | ≥0.82 | ≤10 | ≤100 |
FVH9 | 9.0-9.5 | ≥1200 | 6.5-8.0 | ≤1.8 | ≤10.0 | ≤0.03 | ≤0.0002 | ≤0.002 | ≥0.82 | - | ≤100 |
FH6 | 6.5-8.5 | 800-1000 | 6.5-8.0 | ≤1.8 | ≤10.0 | ≤0.03 | ≤0.0002 | ≤0.002 | - | - | ≤100 |
FM6 | 6.5-8.5 | 400-600 | 6.5-8.0 | ≤1.8 | ≤10.0 | ≤0.03 | ≤0.0002 | ≤0.002 | - | - | ≤100 |
FVH6 | 6.5-8.5 | ≥1200 | 6.5-8.0 | ≤1.8 | ≤10.0 | ≤0.03 | ≤0.0002 | ≤0.002 | - | - | ≤100 |
Note: We could arrange product according to customer's specification,especially: Purity: 99% max; Viscosity (1%/Brookfield): 5000 mpa.s max)
CMC as acidic beverage additive has the following advantages: Stabilizes yogurt and prevents phase separation and settling; Improves mouth feel; Allows longer shelf life.
CMC in icecream: Stabilizes the even dispersion of water, fat, protein and sugar, prevents crystallization, imparts smooth mouth feel.
CMC in bakery: Modifies flour viscosity, improves water retention and storage stability.
CMC in instant noodle: Improves the strength and boiling resistance of instant noodles.
CMC in low-carb food: CMC is calory free and physiologically inert.
