Food Grade Carboxymethyl Cellulose

Description of Food Grade CMC

Sodium carboxymethyl cellulose (CMC/cellulose gum) is a kind of cellulose ether, that can easily be soluble in cold and hot water, with maximum yield, most widely and conveniently used among all cellulose products. The main raw material of CMC is refined cotton and wood pulp. It is mostly used in the food industry with a common dosage of 0.2%-0.5%. Compared with other similar hydrocolloids, food-grade CMC is featured strong acid resistance, high salt resistance and good transparency, with very few free fibers, fast dissolving and good fluidity after dissolving. 

The main function of carboxymethyl cellulose is a thickener, stabilizer, tenacity strengthening agent, water retention agent, dispersing agent, binder, suspension, film-forming agent and so on in food and beverage processing, such as ice cream, juice, fruit jam, dairy products, beer, lactic acid drinks, yogurt, syrups, bakery products, wine, sauces, seasoning, meat products, etc.

Food grade CMC can control the size of crystals in frozen food, and prevent stratification between oil and water. In an acid system,  sodium cmc grades have good suspension stability in acid-resistant food, can effectively improve solution stability and impedance capability of protein. Sodium carboxymethyl cellulose gum can improve taste and mouthfeel, reduce the syneresis of food, raise quality and prolong shelf life. 

We classified food grade CMC into two types, type 6 and type 9. Type 6 is a common food grade CMC (degree of substitution 0.75-0.9), and type 9 food grade CMC (degree of substitution more than 0.9) is acid-resistant with much better stability. The purity of our food-grade carboxymethyl cellulose is much higher than 99.5%, meeting GB1886.232-2016, E 466 and FCC IV standard. This is very important to guarantee food safety. We can produce food-grade CMC as required specifications from ultra-low to very high viscosity.

Used as an e466 food additive, the main function of food-grade CMC is as thickener, stabilizer, tenacity water retention agent, emulsifier, suspension, film-forming agent and so on. E466 in food has many useages, like ice cream, juice, fruit jam, dairy products, beer, lactic acid drinks, yogurt, syrups, bakery products, wine, sauces, seasoning, meat products, etc.

As one of the professional sodium carboxymethyl cellulose suppliers, Fortune Biotech's food grade CMC totally conforms to the requirements of food sanitary and safe. 

Functions of Food-grade CMC

1. Thickening and Taste Improvement Effect

Carboxymethyl cellulose CMC, when used as a food additive (466), can increase viscosity at low concentrations and endow food with a smooth texture. The pseudo-plasticity effect of CMC thickener provides both refreshment and a robust taste. Its good suspension stabilizing properties allow food to maintain homogeneity in odor, concentration, and taste.

2. Structure Loosen Effect

Good rheological and gel stable characteristics of food-grade CMC can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between viscosity and temperature of CMC is good for the increase of food expansivity rate. 

3. Suspending Effect

Sodium carboxymethyl cellulose can be used as a suspending agent in different food. Have a good suspension bearing capacity. If mixing with agar, guar gum, etc, will get good compatibleness and tenacity strengthening the effect.

4. Water Retention Effect

Food grade CMC (thickener e466) has good hydrophile and rehydration properties. Thickener e466 can reduce dehydration and shrinkage of food, and prolong storage time. Water-holding property is applied to prevent water evaporation or non-crystallization of sugar. 

5. Binding Effect

Food grade CMC (stabilizer e466) can improve the performance of starch food (prevent starch ageing, and dehydration), and control mash viscosity. Better effects if stabiliser 466 can mix with cmc food ingredient, including emulsifier, konjac gum, spermine diphosphate hexahydrate, so sodium carboxymethyl cellulose is widely used in food such as noodles, bread, frozen dessert, etc.