Specifications
BV SGS certification CMC Carboxyl Methyl Cellulose1. Widely used in food
2. Factory price
3.Free sample
4.Different grades
CMC Carboxyl Methyl Cellulose
1. Properties of CMC
1) Carboxymethyl Cellulose Sodium (CMC-Na) is a cellulose derivative obtained by chemically modificating the natural cellulose. It is one of the most important water soluble polymers with many advantages that other natural or synthetic glues do not have.
2) CMC is white and flowing fine powder. It is tasteless, smelless, mould-proof, non-toxic, non-flammable and easily dissolved in water to become transparent viscose solution.
3) CMC solution has good properties of thickening, adhering, emulsifying, and stabilizing. Membrane forming, moisture-holding, shape-holding, dispersing and anti-enzyme. The solution of CMC can be mixed with dissolvable animal glues, glycerin, sobbitol, Arabic gum, pectin, xanthic gum and dissolvable starch.
2. Types and specification of CMC
Viscosity Brookfield1%, 25°C, cps | Viscosity Brookfield 2%, 25°C, cps | Degree of Substitution | Purity | Ph | Moisture | Application Recommendation |
| 25-50 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Juice |
| 50-100 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Juice, Soft Drinking etc |
| 100-500 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Soft Drinking |
| 500-2000 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Yogurt etc |
200-400 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Milk Drinking etc |
400-600 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice |
600-800 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Ice Cream, Juice etc |
800-1200 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Instant Noodle etc |
1200-1500 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Yogurt, Instant Noodle etc |
1500-2000 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Yogurt, Instant Noodle etc |
2000-3000 |
| 0.7-0.85 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Soft Drinking etc |
3000-4000 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery etc |
4000-5000 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Meat etc |
5000-6000 |
| 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Meat etc |
3. CMC Foundation:
1).Thickening:CMC can produce high viscosity at low concentration.It also acts as lubricant.
2).Water retention:CMC is a water binder,helps increase shelf life of food.
3).Suspending aid:CMC acts as emulsifier and suspension stabilizer,particular in icings to control ice crystal size.
4).Film form:CMC can produce a film on the surface of fried food,eg. instant noodle and prevent absorption of excessive vegetable oil.
5).Chemical stability:CMC is resistant to heat,light,mold and commonly used chemicals
6).Physiologically inert:CMC as a food additive has no caloric value and can not be metabolized.
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