CMC

Carboxymethyl cellulose sodium salt

Synonym(s): Sodium carboxymethylcellulose; Carboxymethylcellulose, Sodium Salt; Sodium CMC; CMC Sodium Salt; Cellulose Gum; Na-CMC; E466

CAS No: 9004-32-4

E466

SODIUM CARBOXYMETHYL CELLULOSE

Functional Classes:

Bulking agent

Emulsifier

Firming agent

Gelling agent

Glazing agent

Humectant

Stabilizer

Thickener

SODIUM CARBOXYMETHYL CELLULOSE is prepared from cellulose by alkali, monochloro-acetic acid, or sodium salt treatment. 

Sodium Carboxymethyl Cellulose (CMC) is the sodium salt of carboxymethyl cellulose, an anionic cellulose ether in which some of the hydroxyl groups of the cellulose molecule have been replaced with a carboxy group. 

Chemical names Sodium salt of carboxymethyl ether of cellulose

C.A.S. number 9004-32-4

Chemical formula [C6H7O2(OH)x(OCH2COONa)y]n

where

n is the degree of polymerization

x = 1.50 to 2.80

y = 0.2 to 1.50

x + y = 3.0

(y = degree of substitution)

Sodium carboxymethyl cellulose (CMC) is one of the most essential products of cellulose ethers, formed by natural cellulose modification as a kind of cellulose derivate with an ether structure.

Sodium Carboxymethyl Cellulose is an anionic polymer with a clarified solution dissolved in cold or hot water. 

CMC is a thickening rheology modifier, stabilizer, moisture retention agent, texture/bodybuilding agent, suspension agent, and binding agent in food and personal care products. 

CMC affects the binding and body structure of foods when added.

Adding Sodium Carboxymethyl Cellulose (CMC), derived from regular cellulose, gives many processed foods their desired texture and appearance.

Sodium Carboxymethyl Cellulose (CMC) is a hydrocolloid derived from cellulose. 

Classified as E466, CMC emulsifies ice cream, yogurt, salad dressings, beverages, and meat products.

Carboxymethyl Cellulose (CMC) is a versatile food additive derived from cellulose with water solubility, viscosity, and emulsification properties.

CMC provides functional benefits such as texture enhancement, appearance improvement, and shelf life extension in processed foods.

CMC is widely used in many processed foods, from ice cream and sauces to salad dressings and bakery products. 

This ingredient has a remarkable capacity to improve texture, enhance the appearance of food items, and lengthen their shelf life.

CMC can play an emulsifying stabilizing role in drinks containing fat and protein. 

In general, soy milk, cocoa milk, peanut milk, juice milk, coconut milk, almond milk, and fruit juice soymilk are characterized by containing different degrees of fat and a certain amount of protein, tending to separate and float during storage, forming an unsightly “collar,” and mainly affecting the appearance of products. 

In addition, protein is easy for condensation and separation. Especially for low-pH products, protein is bound to condense.

To solve these problems in quality, an appropriate amount of CMC can be added because CMC is dissolved in water to become a transparent, stable colloid. 

The protein particles become the particles with the same electric charge under the protection of colloid film, making protein particles stable. 

It also has a specific emulsifying effect while reducing the surface tension between fat and water simultaneously and making fat sufficiently emulsified so that quality problems can be satisfactorily resolved. 

Therefore, CMC is often applied in the food industry as a thickener, making food maintain a uniform flavor, concentration, and texture.

CMC is found in numerous products. 

CMC is commonly used as a thickener in ice cream, yogurt, beverages, desserts, and baked goods. 

CMC is also found in cosmetics, eye drops, and toothpaste. 

In addition, it’s frequently used as a binding agent in medications and nutritional supplements.

Sodium Carboxymethyl Cellulose, called CMC or Cellulose gum, is an efficient thickener and binder for food and water-based applications, including adhesives, coatings, inks, gel packs, drilling mud, and battery electrodes.

Sodium carboxymethyl cellulose (CMC) is a cellulose derivative, an ionic cellulose gum. 

Due to its unique thickening, suspending adhesion, and water retention properties are widely used in various industrial fields.

CMC is generally divided into 3 grades depending on the purity: the food high-purity grade (with a content of more than 99.5%), the industrial grade (with a content of more than 90%), and crude products (with a content of more than 65%). 

According to the viscosity (molecular weight), there are 3 types: high viscosity (with a 1% solution viscosity of 5000-8500 Pa·S), medium viscosity (with a 1% solution viscosity of 1000-5000 Pa·S), and low viscosity (with the 1% solution viscosity of 5-1000 Pa·S). 

Therefore, CMC has many varieties suitable for the requirements of various applications.

PRODUCT DESCRIPTION 

Sodium carboxymethylcellulose of ATAMAN CHEMICALS is a highly purified sodium carboxymethylcellulose and quickly hot or cold water soluble, low viscosity anionic polymer that provides unique functions in different food applications. 

According to the different purity levels, CMC is in the appearance of a white or yellowish powder and is soluble in cold and hot water.

 

CMC is divided into various models depending on the degree of substitution, solution viscosity, and purity. 

Heating CMC solution, the viscosity of Sodium carboxymethyl cellulose decreases with increasing temperatures. 

As long as the temperature does not exceed 50 ℃, this effect is reversible because, kept at higher temperatures for a long time, the alkaline substances in the solution can cause the degradation of Sodium Carboxymethyl Cellulose.

The solution viscosity remains normal in a wide range of pH values but is the most stable in pH 7-9. 

As the pH value decreases, the solution will be acidified. 

CMC will gradually change from the salt type into the water-insoluble acid type and sediment from the solution. 

When the pH value is below 4, most salt types change into the acid type, form a three-dimensional network structure, and precipitate out. 

Generally speaking, the higher the DS value of Sodium carboxymethyl cellulose is, the better the compatibility with salts will be. 

Adding salt into the sodium carboxymethyl cellulose solution can have better effects than dissolving it in salt water.

FEATURES AND BENEFITS 

CMC is an additive in food that thickens, suspends, emulsifies, stabilizes, films, forms, and provides acid resistance and other functions. 

Some foods that may contain carboxymethyl cellulose include:

Baked Goods: CMC can be used in baked goods such as bread, cakes, and pastries to improve texture and moisture retention.

Dairy Products: CMC might be present in ice cream, yogurt, and other dairy products to enhance texture and prevent ice crystal formation.

Sauces and Condiments: CMC can be found in various sauces, dressings, and condiments as a thickening agent to improve consistency.

Beverages: Some beverages, especially those with pulp or particles suspended in them, might use CMC to prevent settling and separation.

Processed Meats: Processed meats like sausages and deli meats could contain CMC to improve water retention and overall product texture.

Frozen Foods: CMC is often used in frozen foods like frozen dinners and ready-to-eat meals to maintain texture and quality during freezing and reheating.

Canned Foods: CMC can be used in canned foods to stabilize suspensions and emulsions, preventing ingredient separation.

Gluten-Free Products: CMC is sometimes used in gluten-free products to mimic the texture and viscosity that gluten provides.

Instant Foods: Instant soups, noodles, and mashed potatoes might contain CMC to aid in quick preparation while maintaining the desired texture.

Desserts: Some desserts, including puddings, gelatins, and fruit fillings, might use CMC for texture enhancement.

Baby Foods: CMC can be present in certain foods to provide consistency and stability.

It's important to note that CMC is generally considered safe for consumption when used within the specified limits set by food regulatory authorities. However, like any food additive, some individuals might be sensitive to it, and excessive consumption should be avoided. 

Always check the ingredient list on food labels if you are concerned about the presence of carboxymethyl cellulose or any other additives.

CMC is used in food as:

Thickener. 

CMC can produce high viscosity at low concentrations. It also acts as a lubricant.

Emulsifier and stabilizer. 

CMC is an emulsifier and suspension stabilizer (e.g., in icings to control ice crystal size).

Water retention agent: 

CMC is a water binder that helps increase the shelf life of food.

Film-forming agent: 

CMC can produce a film on the surface of fried food, e.g., instant noodles, and prevent absorption of excessive vegetable oil.

Viscosity modifier.

The most common application of CMC is in bakery products like bread and cake preparation. 

It is possible to improve loaf quality and texture while reducing the cost of production by using less fat components.

CMC is used as an emulsifier in producing high-quality biscuits. 

With CMC, egg yolk and fats consumption is reduced, thus making biscuit manufacturing less expensive.

CMC is used in the production of such products as ice creams, cold drinks, snacks, instant noodles, lactic acid bacteria beverages, yogurt, fruit milk, fruit juice, bread, and biscuits.

CMC is an efficient food additive thanks to its resistance to such factors as heat, light, and mold. In addition, it is resistant when treated with commonly used chemicals. 

Moreover, compared to other food ingredients, it adds no caloric value to the manufactured products.

CMC can replace the role of guar gum, gelatin, agar, sodium alginate, and pectin in food production and is widely used in the modern food industry, such as cold products, solid beverages, juice, jam, yogurt drinks, condiments, instant noodles, baked products, and meat products.

In yogurt, CMC can prevent the aggregation and precipitation of milk protein, make it uniformly dispersed and suspended, maintain the stability of food quality, extend the shelf life of food, and adapt to the commonly used sterilization processes such as UHT and pasteurization. The recommended dosage is 0.3% -0.5%.

Used in ice cream, CMC can prevent the growth of ice crystals and improve the expansion rate resistance to melting, shaping, and taste; in instant noodles, it can increase the toughness of noodles and boiling resistance; in biscuits and pancakes, it enables to have good formability, smooth surface and not easily broken; in bread and cakes, CMC can control the viscosity of paste, improve the water retention and storability of bakery products.

Compared with similar products, it has such advantages as fast dissolution speed, good fluidity of the dissolved solution, uniformly distributed molecules, relatively large bulk specific gravity, high acid resistance, high salt tolerance, high transparency, less accessible celluloses, and fewer gels.