We have learned that conventional sodium carboxymethyl cellulose affected by temperature more obvious, if not exceptional level of sodium carboxymethyl cellulose in high temperature or high salt environments, is unstable and, apart from the in addition, many users reaction, sodium carboxymethyl cellulose solution in place for some time after, the solution becomes diluted, in addition to a variety of factors affected before the accident, sodium carboxymethyl cellulose stability to a certain extent will be affected by the impact on bacterial microbes.
Sodium carboxymethyl cellulose with different substituent groups (alkyl or hydroxyalkyl)-modified, which will increase the ability of anti-microbial. Research found that the water-soluble sodium carboxymethyl cellulose derivatives, the degree of substitution of products is an important factor affecting the anti-enzyme in nature. When the degree of substitution greater than 1, and sodium carboxymethyl cellulose, have the ability of anti-microbial attack, but the higher the substitution degree of uniformity as possible. Therefore, the greater the resistance to microorganisms.
Sodium carboxymethyl cellulose has a relatively high degree of substitution strong antimicrobial ability, the ability of anti-enzyme is also stronger. In the food application, sodium carboxymethyl cellulose, after intestinal digestion and almost no change in visible for sodium carboxymethyl cellulose in biochemical and enzyme system is stable. This makes sodium carboxymethyl cellulose in food of a new understanding.