1. Sodium Carboxymethyl Cellulose(CMC) for Food Industry
Sodium Carboxymethyl Cellulose(Food grade CMC) can be used as thickener,emulsifier,excipient, expanding agent,stabilizer and so on, which could replace the role of gelatin, agar, sodium alginate. With its function of toughness, stabilizing, reinforce thicking, water maintaining, emulsifying, mouthfeel improving. When using this grade of CMC, cost can be reduced, food taste and preservation can be improved, guarantee period can be longer.So this kind of CMC is one of indispensable additives in food industry.
2. Commodity Name: Sodium Carboxymethyl cellulose
CAS No.: 【9004-32-4】
E No.: 【E466】
Molecular formula :［C6H7O2(OH)2OCH2COONa］n
Synonyms: Carboxymethyl Cellulose, Carboxy Methyl Cellulose, CMC, Sodium CMC, Na-CMC
HS Code: 39123100
3. Description
Sodium Carboxymethyl Cellulose is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose
4.Products
1) Ultra-low viscosity clarifying stabilizer
Recommended Model: FH6-1
Viscosity Range: 10-50
DS Value: 0.65-0.85
Key Features: Extremely low viscosity with minimal system thickening, effectively prevents trace sedimentation while maintaining product clarity
Typical Applications: Clarifying fruit juices: Prevents fruit pulp particle sedimentation and maintains transparency; Tea beverages: Stabilizes tea polyphenols and prevents cold-induced clouding; Functional beverages: Suspends trace nutrients
2) Low-viscosity refreshing stabilizer
Recommended Model: FH6-2
Viscosity Range: 50-200
DS Value: 0.65-0.85
Key Features: Provides mild thickening with refreshing texture and excellent suspension without compromising the product's original flavor release
Typical Applications: Low-sugar juice beverages: Enhances mouthfeel without adding sweetness; Plant protein beverages (low concentration): Slightly thickens and improves wall adhesion; Vinegar beverages: Stabilizes the system with smooth texture
3) General stabilizer for medium and low viscosity
Recommended model: FVH6-1
Viscosity range: 500-1,000
DS Value: 0.65-0.85
Key features: Provides basic thickening and stabilization with high cost-effectiveness, suitable for various neutral food systems
Typical applications: Neutral dairy beverages: Stabilizes milk proteins and prevents stratification; Flavored milk: Enhances taste and system stability; Instant beverages: Improves solubility
4) Medium viscosity dairy stabilizer
Recommended Model: FVH6-2
Viscosity Range: 1,000-1,500
DS Value: 0.65-0.85
Key Features: Excellent protein complexation capability, effectively prevents whey separation, and imparts a smooth texture to the product
Typical Applications: Stirred Yogurt: Stabilizes curd structure and reduces whey separation; Fermented Milk: Enhances texture and improves mouthfeel; Yogurt Paste: Stabilizes the emulsion system
5) Medium to high viscosity suspension stabilizer
Recommended model: FVH6-3
Viscosity range: 1,500-2,000
DS Value: 0.65-0.85
Key features: Superior suspension capability to support fruit pulp, granules, and additives while maintaining moderate consistency
Typical applications: Fruit juice beverages: Ensures uniform distribution of suspended fruit particles; Fruit yogurt: Stabilizes fruit particles to prevent floating; Coconut drink: Sustains suspended coconut pieces
6) High viscosity thickener
Recommended Model: FVH6-4
Viscosity Range: 2,000-3,000
DS Value: 0.65-0.85
Key Features: Significantly enhances system viscosity, delivers a rich texture, and is ideal for products requiring thick consistency
Typical Applications: Seasonings: Thickens tomato sauce, barbecue sauce, etc., and improves wall adhesion; Jams/Fruit Fills: Increases thickness and prevents water leakage; Puddings/Sweet Soups: Provides a rich flavor profile
7) Ultra-high viscosity gel enhancer
Recommended model: FVH6-5
Viscosity range: 3,000-3,500
DS value: 0.65-0.85
Key characteristics: Molecular chain length enables the formation of a robust three-dimensional network, which collaborates with other colloids to produce gels.
Typical application scenarios: Jelly: Formulated with carrageenan and konjac gum to enhance gel strength; Gummies: Provide chewing sensation and elasticity; Fruit cakes: Increase toughness
8) Super high viscosity water retention agent
Recommended Model: FVH6-6
Viscosity Range: 3,500-4,000
DS Value: 0.65-0.85
Key Features: Exceptional water retention capacity to effectively lock in moisture and delay product aging and hardening
Typical Applications: Baking Products: Moisture retention for bread and cakes to extend shelf life; Frozen Dough: Freeze-thaw resistance to maintain dough texture; Meat Products: Enhanced water retention and yield
9) High viscosity film-forming agent
Recommended model: FVH6-7
Viscosity range: 4,000-5,000
DS value: 0.65-0.85
Key features: Forms a dense film to block oxygen and moisture, ideal for surface coating and film-forming applications
Typical scenarios: Oil-fried food coating: Reduces oil absorption for crispiness; Edible film: Preserves fruits and vegetables-Candy anti-stick coating: Prevents sticking
10) Ultra-high viscosity shape stabilizer
Recommended Model: FVH6-8
Viscosity Range: 5,000-6,000
DS Value: 0.65-0.85
Key Features: Achieves ultra-high viscosity at extremely low concentrations, delivering exceptional shaping and form retention capabilities
Typical Applications: Decorative Cream: Maintains clear patterns without collapse; 3D Food Printing Ink-Premium Ice Cream: Exceptional melt resistance and form retention
11) Acid-resistant low viscosity
Recommended model: FH9-1
Viscosity range: 10-200
DS value: ≥0.90
Key characteristics: Stabilizes at low pH, remains non-degradable, and prevents sedimentation. Ideal for high-acidity beverages
Typical applications: High-acid juices (e.g., lemon juice, lime juice); fruit vinegar beverages (long-term stable, no stratification); sour-flavored functional beverages (stable vitamins and other functional ingredients)
12) Acid-resistant medium to low viscosity
Recommended model: FH9-2
Viscosity range: 200-500
DS value: ≥0.90
Key features: Balanced acid resistance and thickening properties, ideal for acidic beverages requiring specific viscosity
Typical applications: Acidic dairy drinks (e.g., AD calcium milk, probiotic beverages) – Stabilizes proteins and prevents sedimentation; Acidic fruit jams – Maintains viscosity at low pH; Acidic salad dressings – Stabilizes emulsions
13) Acid resistant medium viscosity
Recommended model: FVH9-1
Viscosity range: 500-800
DS value: ≥0.90
Key features: Excellent acid-resistant thickening capability, widely used in various acidic foods
Typical applications: Yogurt drinks: Stable system with smooth texture; Acidic fruit drinks: Suspended fruit particles to prevent sinking; Yogurt sauce: Provides stable consistency
14) Acid-resistant medium to high viscosity
Recommended model: FVH9-2
Viscosity range: 800-1,000
DS value: ≥0.90
Key features: Enhanced thickening and stabilizing capabilities, suitable for high-acid, high-protein systems
Typical applications: Fermented lactic acid bacteria beverages: Long-term stable and non-stratified; Acidic pudding: Provides stable gel structure; Acidic fruit fillings: Acid-resistant and heat-stable, resistant to hydrolysis
15) Acid-resistant high viscosity
Recommended model: FVH9-3
Viscosity range: 1,500-2,000
DS value: ≥0.90
Key characteristics: Maintains high viscosity under acidic conditions, suitable for acidic products requiring thick texture
Typical application scenarios: Acidic jams/jellies: Resistant to acid cooking while maintaining gel strength; Yogurt jelly: Provides smooth texture and stable structure; Acidic sauces: Tomato sauce, chili sauce, etc.
16)Acid resistant ultra high viscosity
Recommended model: FVH9-4
Viscosity range: 2,500-3,000
DS value: ≥0.90
Key features: Exceptional acid-resistant thickening capability, ideal for extreme acidic environments
Typical applications: Concentrated fruit purees: High-acid, high-solid systems; Acidic baked fillings: Resistant to baking without water leakage; Acidic candy fillings: Stable consistency without flowing
5. Properties
A. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
B. Water retention: CMC is a water binder, helps increase shelf life of food.
C. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
D. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
E. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
F. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
6. Characteristics
A. Finely distributed molecular weight.
B. High resistance to acid.
C. High resistance to salt.
D. High transparency, low free fibers.
E. Low gel.
7. Package
Packing:25kg kraft paper bag, or other packing as clients request.
8. Storage
A.Store in a cool, dry, clean, ventilated environment.
B.The product for pharmaceutical and food grade should not be put together with toxic substance and harmful substance or substance with peculiar smell during transportation and storage.
C. Since the date of production, a preservation period should not exceed 4 years for the industrial product and 2 year for the product for pharmaceutical and food grade.
D. The products should be prevented from water and package bag damaging during transportation.
We can produce food grade Sodium Carboxymethyl Cellulose with high purity, very high viscosity according to the customer's requirements
9. Certificate for Kosher, HALAL, ISO9001, ISO14001 and so on.
We can provide detailed test indicators for each product model. If you need this, please contact us!
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