Name: BRIGHT chemical production quality Carboxy Methylated Cellulose 99.5%
Brand: BRIGHT
Availability: InStock

Product Details

Carboxy Methylated Cellulose 99.5%

Product Description

1 Phenotypic trait White or yellowish powder, odourless, tasteless, soluble in water into high viscosity solution, insoluble in ethanol and other solvents. insoluble in ethanol and other solvents. In the water dispersion and etherification degree and its relative molecular mass. 1% of water dispersion of pH 6.5 8.5.

2 Sodium carboxymethyl cellulose solution viscosity by the relative molecular mass, concentration, temperature, and the effects of pH, and hydroxyethyl or hydroxypropyl cellulose, gelatin and xanthan gum and carrageenan, locust bean gum, guar gum, AGAR, sodium alginate, pectin, gum Arabic and starch and its derivatives have good compatibility (namely synergies effect).

3 PH7, sodium carboxymethyl cellulose solution viscosity is highest, pH4-11, relatively stable. Take the form of alkali metal salt and ammonium salt of carboxymethyl cellulose soluble in water Divalent metal ions Ca2 +, magnesium 2 +, Fe2 + can influence its viscosity. Heavy metals such as silver, barium, chromium or Fe3 + can make its precipitation from a solution. If control the concentration of the ions, such as join citric acid chelating agent, and can form a more viscous solution, so that the formation of soft plastic or hard plastic

4 Main application: thickener, suspending agent, stabilizer, conformal agent, film former, bulking agent and preservative.

Data Sheet of food grade CMC

Items	Standards
Appearance	White to cream colored powder
Particle Size	Min 95% pass 80 mesh
Purity(dry basis)	99.5% Min
Viscosity (1% solution, dry basis, 25°C)	1500- 2000 mPa.s
Degree of substitution	0.6- 0.9
pH (1% solution)	6.0- 8.5
Loss on drying	10% Max
Lead	3 mg/kg Max
Arsenic	2 mg/kg Max
Mercury	1 mg/kg Max
Cadmium	1 mg/kg Max
Total heavy metals (as Pb)	10 mg/kg Max
Yeasts and moulds	100 cfu/g Max
Total plate count	1000 cfu/g
li	Netative in 5 g
Salmonella spp.	Netative in 10g

Applications of CMC

1. If partial acid salt solution, choice of acid salt resistant sodium carboxymethyl cellulose, or, with xanthan gum to better effect.
2. The FAO/WHO (1984) : use and limited for canned sardines, mackerel, 20 g/kg (alone or with other thickener share); Instant broth, soup, 4000 mg/kg; Cottage cheese, whipped with fresh cream, 5 g/kg, melted cheese, 8 g/kg; Flavoured mayonnaise, 5000 mg/kg (alone or share).
3. Cotton candy: CMC can prevent dehydration shrinkage, and can make the bulk structure, when the compatibility with the gelatin, can significantly improve the gelatin viscosity. Choose the high molecular weight CMC (DS1.0 or so).
4. Ice cream: CMC smaller viscosity under high temperature, and cooling the higher viscosity, good products raise the inflation rate and easy operation. Should choose viscosity of 250 ~ 260 mpa? SCMC (around DS0.6), dosage of reference below 0.4%.
5. Juice drinks, soup, sauce, instant solid beverage: due to the CMC has good rheology (pseudoplastic), it is frank, at the same time its good suspension stability of the products of uniform flavor and taste. Substitution degree requirements for acidic juice uniformity is good, if again with a certain proportion of other water-soluble glue (e.g., xanthan gum), the effect is better. Choose the high viscosity CMC (DS0.6 ~ 0.8).
6. Instant noodles: adding 0.1% CMC, easy to control the moisture, reduce the oil absorption, and can increase the noodles luster.
7. Dehydrated vegetables, tofu skin, dehydrated food, such as: good water complex, hydration, and good appearance. Should choose high viscosity CMC (DS0.6 or so).
8. Noodles, bread, frozen food, can prevent the starch aging, dehydration and control paste viscosity. If use konjac powder, phosphate, xanthan gum, and some other emulsifiers share effect is better. Should be chosen in the viscosity CMC (DS0.5 ~ 0.8).
9. Orange juice, citrus, coconut milk and fruit tea, because it has good suspension bear force, with better compatibility of xanthan gum and AGAR. Should choose medium viscosity CMC (DS0.6 around).
10. Soy sauce: add salt resistance CMC to adjust its viscosity, can make soy sauce taste exquisite, lubrication.
11. Usage: used for drinks (not including solid beverage), 1.2 g/kg; Instant noodles, 5.0 g/kg; Ice cream, ice lolly, cakes, biscuits, jelly and puffed food, according to the production need to use.