Carboxymethylcellulose

 

Carboxymethylcellulose functions as a rheology modifier, binder, dispersant, and an excellent film former. These attributes make it a preferred choice as a bio-based hydrocolloid in multiple applications.

Carboxymethyl cellulose is a food additive used as a thickening, binding and emulsifying agent in foods and other products. 

 

Substance identity

EC / List no.: 618-326-2

CAS no.: 9000-11-7

Synonyms: Carboxymethyl cellulose, CMC, Cellulose gum, sodium carboxymethyl cellulose (CMC)

Carboxymethylcellulose is a polyanionic polysaccharide cellulose derivative, commercially available at a low cost, used in medicines, pharmaceuticals, and in cosmetics as emulsifying agents. 

The average chain length and degree of polymerization influence the properties of Carboxymethylcellulose solutions. 

Carboxymethylcellulose solutions with high and medium viscosity exhibit thixotropic behavior. 

Carboxymethylcellulose  enhances the aesthetics of the finished product by imparting a smooth texture and modifies the viscosity of various foods, personal care products, and pharmaceutical formulations.

Carboxymethylcellulose has remarkable bioadhesive properties and has been used to produce various bioadhesive formulations, including buccal patches, microspheres, matrix tablets, and nanoparticles.

Carboxymethylcellulose is an anionic water-soluble polymer based on renewable cellulosic raw material. 

Carboxymethyl cellulose is produced by reacting natural cellulose—plant fiber—with “chloroacetic acid” in an alkaline solution.   

Carboxymethyl cellulose is found in numerous products. 

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

Carboxymethyl cellulose is also found in cosmetics, eye drops, and toothpaste. In addition, Carboxymethyl cellulose is frequently used as a binding agent in medications and nutritional supplements.

Carboxymethylcellulose improves texture, stabilizes foam (beer), prevents fruit from settling, prevents sugar from crystallizing (cake icings), and binds water: Ice cream, beer, pie fillings and jellies, cake icings, and diet foods.

Carboxymethylcellulose in the Pharmaceutical Industry:

Carboxymethylcellulose sodium appears as a white, fibrous, free-flowing powder, and is used commonly as an FDA-approved disintegrant in pharmaceutical manufacturing. Disintegrants facilitate the breakup of a tablet in the intestinal tract after oral administration. 

Without a disintegrant, tablets may not dissolve appropriately and may affect the amount of active ingredient absorbed, thereby decreasing effectiveness. 

Polymers of carboxymethylcellulose sodium are also the active ingredient in many over-the-counter dry-eye or "natural tears" products, such as Refresh Tears or TheraTears Lubricant Eye Drops.

According to the FDA Select Committee on GRAS food Substances, carboxymethylcellulose sodium is virtually unabsorbed. 

Carboxymethylcellulose sodium is generally regarded as safe when used in normal quantities

Carboxymethylcellulose (CMC) is an anionic, water-soluble cellulose derivative. Cellulose gum, also known as carboxymethylcellulose (CMC), is essentially a thickening agent used in all kinds of food products.

The solubility of CMC depends on the DP as well as the degree of substitution and the uniformity of the substitution distribution. 

The water solubility of CMC would increase with decreased DP and increased carboxymethyl substitution and substitution uniformity. 

The viscosity of the solution increases with increasing DP and increasing concentration.

CMC is soluble in water at any temperature. 

Because of its highly hygroscopic nature, CMC hydrates rapidly. Rapid hydration may cause agglomeration and lump formation when the CMC powder is introduced into the water. 

Lump creation can be eliminated by applying high agitation while the powder is added to the water or pre-blending the CMC powder with other dry ingredients such as sugar before adding it to the water.

Due to the high solubility and clarity of its solutions, CMC is commonly used in beverages and beverage dry mixes to provide a rich mouthfeel. 

It is also used in acidified protein drinks to stabilize the protein and prevent it from precipitating. 

CMC is also added to syrup and sauce formulations to increase viscosity. 

Bakery is another application where CMC is commonly used to improve the quality and consistency of the end product. 

In tortilla bread, for example, it is used to improve the processability of the dough and the textural properties of the end product, including foldability and rollability.

Cellulose gum, also known as carboxymethylcellulose (CMC), is essentially a thickening agent used in all kinds of food products.

Many low-fat products and those marketed as diet products contain food additives like Carboxymethylcellulose to give the food a thicker and creamier consistency, making it more appealing to buyers.

Carboxymethylcellulose may also help extend the shelf-life of certain foods and fruits.

Carboxymethylcellulose can improve texture, stabilize foam, keep sugar from crystallizing, bind water, and more.

For these reasons, manufacturers use Carboxymethylcellulose frequently in all kinds of foods.

Carboxymethylcellulose comes from the cell walls of plants, such as wood pulp and cottonseeds. 

Carboxymethylcellulose is used to make foods thick and creamy, without adding fat.

Carboxymethylcellulose is not only used in food products, but also in toothpaste, pharmaceuticals, and even household products, due to its stabilizing and thickening properties.

Carboxymethylcellulose (CMC) is an anionic, water-soluble cellulose derivative. 

The solubility of Carboxymethylcellulose depends on the DP as well as the degree of substitution and the uniformity of the substitution distribution. 

The water solubility of Carboxymethylcellulose would increase with decreased DP and increased carboxymethyl substitution and substitution uniformity. 

The viscosity of the solution increases with increasing DP and increasing concentration.

Carboxymethylcellulose is soluble in water at any temperature. Because of its highly hygroscopic nature, CMC hydrates rapidly. 

Rapid hydration may cause agglomeration and lump formation when the CMC powder is introduced into the water. 

Lump creation can be eliminated by applying high agitation while the powder is added to the water or pre-blending the CMC powder with other dry ingredients such as sugar before adding it to the water.

Due to the high solubility and clarity of its solutions, CMC is commonly used in beverages and beverage dry mixes to provide a rich mouthfeel. 

It is also used in acidified protein drinks to stabilize the protein and prevent it from precipitating. 

CMC is also added to syrup and sauce formulations to increase viscosity. 

Bakery is another application where CMC is commonly used to improve the quality and consistency of the end product. 

In tortilla bread, for example, it is used to improve the processability of the dough and the textural properties of the end product, including foldability and rollability.

Properties and Application: CMC

Carboxymethylcellulose - usually forms a clear, colorless, and tasteless solution. 

Carboxymethylcellulose is cold water soluble and some grades have a tolerance to high concentrations of sugar. Carboxymethylcellulose is available in a wide range of viscosities and has good heat stability. CMC is a good film former.

Ice cream: CMC is a common stabilizer in ice cream. It is cold water soluble and this gives it an advantage in ice cream mixes that are not subject to high temperatures. 

Unlike locust bean gum CMC does not give the ice cream any added melt-down resistance. 

Carboxymethyl cellulose is more commonly used in the USA than in Europe and this may be related to a higher proportion of the European market being novelty items that benefit from improved melt-down resistance.

Bakery: CMC is commonly used in cakes, muffins, and tortillas to improve the texture of the product by increasing moisture retention.

Beverages: CMC is used as a stabilizer in fruit drinks and in drink concentrates. Fruit drinks typically consist of fruit juice that is diluted with water. 

To improve the taste and texture of the drink a citric acid/citrate buffer is usually added, some extra sugar and CMC can be added to improve the mouthfeel of the drink. 

Low-calorie drinks that do not have the viscosity contribution from the added sugar will have a very thin and watery mouthfeel without the addition of a viscosity modifier. 

The CMC also slows the settling of any fruit pulp and, even when settled, prevents the pulp from forming a hard, difficult-to-disperse layer.

Regulatory process names

Carboxymethylcellulose

carboxymethylcellulose

Cellulose, carboxymethyl ether

IUPAC names

acetic acid;2,3,4,5,6-pentahydroxyhexanal

carboxy methyl cellulose

CARBOXYMETHYL CELLULOSE

Sodium Carboxymethyl cellulose

Other names

Carboxy Methyl Cellulose

Carboxy Metyhyl Cellulose