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Sodium Carboxymethlcellulose(CMC)
Chemical Formula: [C6H7O2(OH)2OCH2COONa]n
Molecular Weight: /
CAS No.: 9004-32-4
EINECS No.: 900-432-4
Introduction
Sodium Carboxymethylcellulose (CMC) is an organic compound appearing as white to light yellow powder, granules or fibrous material. As the most important ionic cellulose gum, CMC is odorless, tasteless, highly hygroscopic, and readily disperses in water to form transparent colloidal solutions.
CMC serves as an excellent thickener with versatile functional properties that have made it widely applicable in food industry. Its multifunctional characteristics including thickening, emulsifying, water retention and gel formation have significantly contributed to the development of food processing technologies.
Specifications
| Parameter | Specifications |
|---|---|
| Appearance | White or light-yellow granule, powder, or fine fibre |
| Identification | Conform |
| Solubility | Readily disperses in water, insoluble in ethanol |
| Assay (on dried basis), % min | 99.5 |
| Loss on drying (105°C), % max | 12.0 |
| Substitution degree, % | 0.2-1.5 |
| Sodium content, % max | 12.4 |
| Sodium chloride, % max | 0.5 |
| Sodium Glycolate, % max | 0.4 |
| pH value (1% aqueous solution) | 6.0-8.5 |
| Lead, ppm max | 2 |
| Heavy metals (as Pb), ppm max | 20 |
Features and Benefits
Key Functional Properties
- Excellent thickening and stabilizing properties
- Strong water retention capacity
- Good emulsifying characteristics
- Effective gel formation ability
- pH stability across wide range
- Heat resistance during processing
- Edible film-forming capability
Applications
Dairy Products
- Acidic beverages: Stabilizes casein at low pH (0.4% CMC optimal)
- Stirred yogurt: Improves texture and stability (0.4-0.5% recommended)
- Casein emulsions: Enhances stability when combined with xanthan gum
Bakery Products
- Bread: Increases volume and shelf life (2-8% optimal, 6% best)
- Steamed buns: Improves texture (0.06-0.08% recommended)
Other Food Applications
- Meat flavor enhancers (5% as optimal gelling agent)
- Fruit jams and preserves (1.9% CMC in optimal formulation)
- Beverage stabilization (0.05% with alginate for corn drinks)
- Ice cream production
- Wine clarification
Usage Guidelines
- Disperse in water with adequate agitation
- For dairy applications, dissolve before adding acidic components
- In bakery products, mix with dry ingredients first
- Adjust concentration based on desired viscosity and application
- For optimal stability, allow complete hydration before use
Packaging & Storage
Package: 25kg or 20kg outer paper bag with inner PE liner
Shelf Life: 36 months when properly stored
Storage Conditions:
- Store in dry, non-humid environment
- Keep away from direct sunlight
- Reseal tightly after each use to minimize air exposure
- Store separately from toxic or hazardous chemicals