Pure CMC is white or yellowish fibrous powder or granular solid, odorless and tasteless. CMC is easily dispersed in water to form colloidal solution with certain viscosity. The equilibrium moisture of CMC increases with the increase of air humidity and decreases with the increase of temperature. At room temperature and average humidity between 80% and 85%, the equilibrium moisture is above 26%, while the moisture in the product is about 10%, which is lower than the equilibrium moisture. The solution viscosity of CMC is related to concentration, temperature, pH value, placement time and salt.
Carboxymethyl in CMC can form bridge reaction with multivalent metal ions. Can with iodate, nitrogen dioxide, hypochlorite, hydrogen peroxide and other chlorinating agents and ultraviolet light, in the presence of alkali, oxidation reaction caused the main chain fracture, cause polymerization degree decreased, that is, viscosity decreased; In the presence of acid catalyst, it is easy to hydrolyze, thus the main chain is broken and the degree of polymerization decreases. CMC can form salts with alkali metals and amines. Monovalent salts are soluble, the most common such as sodium salts, and more than divalent salts such as zinc, barium, aluminum and copper become insoluble.
Although CMC solution is more difficult to corrupt than natural gum, but under certain conditions, especially the action of cellulase and amylase will cause its corruption, resulting in a decrease in viscosity. Digestive enzymes in the human body do not break down CMC, which is why CMC can be used in the food industry.
White or light-yellow powder, granule or fiber solid, odorless, tasteless and non-toxic. | |
PH value (10g/L aqueous solution) | 6.5-8.5 |
Degree of substitution (D.S.) | 0.75-0.90 |
Purity (%) | ≥99.5 |
25-400 400-2000 200-500 500-2000 2000-5000 ≥5000 | |
Chloride (As Cl-, %) | ≤0.5 |
Sodium glycolate (%) | ≤0.4 |
Loss on drying (%) | ≤8.0 |
As (mg/kg) | ≤2.0 |
Pb (mg/kg) | ≤2.0 |
Total plate count (cfu/g) | ≤500 |
Mould & Yeasts (cfu/g) | ≤100 |
E. Coli (cfu/g) | Not detected |
Salmonella (cfu/g) | Not detected |
Staphylococcusaureus (cfu/g) | Not detected |
In accordance with the requirements of GB1886.232-2016 about Food Additives Carboxymethyl Cellulose
It is often used as its sodium salt, sodium carboxymethyl cellulose.
(1) Dairy products(2) Candies & Bakery Food(3) Soups, Fuit Sauces & Seasonings(4) Fruit & Vegetable Juices(5) Fried Food(6) Meat Products(7) Frozen Food
