Food Grade Carboxy Methyl Cellulose CMC

Product Name: Sodium Carboxy Methyl Cellulose

Synonyms: carmellose, E466, cellulose gum. CMC

Grade: Food grade

CAS No.: 9004-32-4

M.F.: [C6H7O2(OH)2CH2COONa]n

M.W.: 264.204

 

Description:

Food grade carboxy methyl cellulose CMC produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Molecular distribute uniformly. Purity is more than 99.5% to prevent the food from influence of other substances.

 

Product Model & Specifications (In accordance with GB1886.232-2016)

Items             Model	FL9	FM9	FH9	FVH9-1	FVH9-2	FVH9-3	FVH9-4	FH10
1% Soln. brookfield viscosity  (mPa.s)			200-500	500-2000	2000-3000	3000-4000	≥4000
2% Soln. Viscosity (mPa.s)	25-400	400-2000						25-400
Degree of substitution	≥0.92	≥0.92	≥0.92	≥0.90				≥1.0
Purity    (%)	≥99.5
Chloride  (%)	≤0.5
Sodium glycolate (%)	≤0.4
pH	6.0-8.5
Loss on drying   (%)	≤8
Na  (%)	≤12
As  (mg/kg)	≤2.0
Pb  (mg/kg)	≤2.0
Total plate count  (cfu/g)	≤500
Mould & yeast   (cfu/g)	≤100
E.coli          (cfu/g)	Not detected
Salmonella      (cfu/g)	Not detected
Staphylococcus aureus (cfu/g)	Not detected

Remarks: 1. The latest national standard for food additives CMC is GB1886.232-2016. It requires the purity must be more than 99.5%.
2. Can customize the viscosity and purity of products as per your requirements

Applications:

1.Structure Loosen Effect

  Carboxy methyl cellulose CMC good rheological and gel stable characteristics can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between CMC viscosity and temperature is good to the increase of food expansivity rate. Meanwhile, pseudo-plasticity of CMC creates good conditions for homogenization processing, enhancing the homogenization efficiency. High viscosity of CMC reduces 3%-5% oil content of fried food during the process of frying.

2.Thickening and Taste Improvement Effect

   Carboxy methyl cellulose CMC can get higher viscosity at low temperature to further control the viscosity of food during processing, and endow smooth taste to food. Rapid hydration property of CMC makes it be used in instant soup, chocolate milk and fruit cold drinks as thickening agent. Pseudo-plasticity effect of CMC brings refresh and strong taste. Its good suspension stabilizing characters can make food keep the uniformity on odor, concentration and taste.

3.Water Retention Effect

    Carboxy methyl cellulose CMC is kind of high molecular weight cellulose derivative. There is many hydrophile groups (carboxyl and hydroxyl) in its molecular chains. So CMC has good hydrophile and rehydration properties. Can reduce dehydration and shrinkage of food, prolong shelf life. Water retention function of CMC is applied to prevent water evaporation or non-crystallization of sugar. CMC can suffer from high temperature when making bakery food. Can retain certain of bakery food, prevent such food from aging or seasoning crack, and make food with appearance configuration.

4. Suspending Effect

    Carboxy methyl cellulose CMC can be used as suspending agent in different food. Have good suspension bearing capacity. Have good compatibleness and efficiency strengthening effect.

5. Binding Effect

    Carboxy methyl cellulose CMC can improve performances of starch food (prevent starch aging, dehydration), control mash viscosity. Better effects if mixing with emulsifier, konjak gum, spermine diphosphate hexahydrate, so widely used in noodles, bread and frozen dessert, etc.

6. Peptization Effect

    Carboxy methyl cellulose CMC has function of protein stabilization and sediment prevention under acid conditions. Through reactions with soybean protein, gelatin and casein, can avoid sediment of protein in the system. CMC effect on protein can increase the protein solubility to certain pH range, so CMC is widely used in lactic acidand soymilk. CMC is also compatible with most water soluble non-ionic gum and many types of anionic gum. But when compounding with xanthan gum, must pay attention to deactivate the possible existing cellulase in xanthan gum. Otherwise will result in enzymatic degradation. There is synergism when compounding with guar gum and carboxyethyl cellulose.

7.Cross-Linking Effect

    Under condition that higher concentration carboxy methyl cellulose CMC with existence of chelating agent (citric acid or polyphosphate, etc), mixing with multi-valent cations AL3+ solutions can form irreversible spongy gel structure, can make some special food.

8.Curative Effect

    Expansibility of CMC is strong after absorption of water, not easy to digest. Can be processed into diet food after applying in biscuit. CMC is helpful to intestine cleaning as cellulose, suitable to make low calorie food for patients with hypertension, arteriosclerosis, coronary heart diseases.

Package:
25kg/kraft bag ,or 1000kg/jumbo bag