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.
In addition to the existing standard-sized products, we also offer derivative products for your selection. The derivative products are more targeted and are usually used for various specific application scenarios.
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.Derivative products are usually applied in certain specific scenarios. Next, we will provide information about different products applicable to various scenarios. You can review and choose them. Additionally, we also offer customized services.
4.Products
1) Instantly soluble in cold water
Recommended Model: (Derivative) Food-Instant 2000
Viscosity Range: 1,500-2,500
DS Value: 0.65-0.85
Key Features: Surface-treated formula with rapid cold-water dispersion and dissolution, heating-free preparation. Ideal for cold processing applications
Typical Applications:Cold drinks/ice slush: Dissolve directly in cold water and quickly thicken; Ready-to-eat pudding powder: Mix with cold water to form a shape; Fast food sauces: Convenient ready-to-use sauce packets
2) High transparency type
Recommended model: (Derivative) Food-Clear 1500
Viscosity range: 1,000-2,000
DS Value: ≥0.90
Key characteristics: The solution is completely transparent without introducing turbidity, suitable for products requiring transparency
Typical application scenarios: Transparent jelly: Crystal-clear appearance; Transparent beverages: Maintains clarity; Premium crystal pastries: Translucent texture
3) Ice cream special
Recommended Model: (Derivative) Food-Ice 4000
Viscosity Range: 3,500-4,500
DS Value: 0.65-0.85
Key Features: Exceptional ice crystal inhibition and anti-melting properties for a smooth, creamy texture
Typical Applications: Premium Ice Cream: Controls ice crystal growth and enhances melt resistance; Ice Cream/Snow Ice: Prevents ice lumps; Milkshake/Ice Lolly: Provides a delicate texture
4) Yogurt Special
Recommended model: (Derivative) Food-Yogurt 2500
Viscosity range: 2,000-3,000
DS value: ≥0.90
Key characteristics: Strongly interacts with milk proteins to form a stable gel, preventing whey separation
Typical application scenarios: -Stirred yogurt: Stabilizes curd and reduces whey separation-Settled yogurt: Enhances gel strength-Greek yogurt: Provides a thick texture
5) Baking-specific
Recommended model: (Derivative) Food-Bake 3000
Viscosity range: 2,500-3,500
DS Value: 0.65-0.85
Key features: High-temperature baking resistance, excellent water retention, delayed starch aging, and soft texture maintenance
Typical applications: Bread/cakes: Moisturizes and extends shelf life; Mooncake wrappers: Prevents cracking and maintains softness; Biscuits: Enhances crispness and reduces breakage
6) Noodles for special use
Recommended Model: (Derivative) Food-Noodle 3500
Viscosity Range: 3,000-4,000
DS Value: 0.65-0.85
Key Features: Enhances dough resilience, reduces breakage rate, delivers chewy texture, and prevents soup from becoming cloudy after cooking
Typical Applications: Fresh Wet Noodles: Improves chewiness; Instant Noodles: Reduces oil absorption and improves rehydration; Dried Noodles: Minimizes breakage and increases yield
7) Sauce-specific
Recommended Model: (Derivative) Food-Sauce 2800
Viscosity Range: 2,500-3,200
DS Value: 0.65-0.85
Key Features: Excellent salt resistance and thickening properties, maintaining stable consistency in sauces
Typical Applications: Tomato Sauce: Provides a thick, adherent texture; Salad Dressing: Stabilizes emulsification and prevents oil-water separation; Grilled Meat Sauce: Enhances adhesion
8) For use in meat products only
Recommended Model: (Derivative) Food-Meat 3200
Viscosity Range: 3,000-3,500
DS Value: 0.65-0.85
Key Features: Works synergistically with muscle proteins to enhance water retention and tenderness, while improving slicability
Typical Applications: Sausage: Moisture retention and tenderness for higher yield; Meatballs/Fish Balls: Enhanced elasticity and reduced starchy texture; Lunch Meat: Improved slicability and reduced water separation
9) For jam/filling use only
Recommended model: (Derivative) Food-Jam 3800
Viscosity range: 3,500-4,200 DS value: ≥0.90
Key features: Acid and heat resistant, maintains stable viscosity in high-sugar/high-acid systems to prevent water leakage
Typical applications: Fruit filling: Resistant to baking without leakage; Jam spreading: Provides excellent spreadability; Jam filling: Stable consistency without flowing
10) Candy-specific
Recommended Model: (Derivative) Food-Candy 4500
Viscosity Range: 4,000-5,000
DS Value: 0.65-0.85
Key Features: Provides elasticity and chewiness, excellent compatibility with syrups, and prevents sanding
Typical Applications: -Gummies: Offers chewiness and elasticity-Milk Cakes: Enhances toughness and prevents tooth adhesion-Caramel Cakes: Stabilizes structure and prevents crumbling
11) For plant-based foods only
Recommended model: (Derivative) Food-Plant 2200
Viscosity range: 2,000-2,500
DS Value: ≥0.90
Key characteristics: Excellent compatibility with plant proteins (beans, oats, almonds), simulating dairy-like texture
Typical applications: Plant-based milk (oat milk, soy milk, almond milk): Provides a creamy feel and prevents sedimentation; Plant-based yogurt: Stabilizes gel and improves texture; Plant-based ice cream: Offers a smooth texture
12) For infant formula only
Recommended Model: (Derivative) Food-Baby 1500
Viscosity Range: 1,200-1,800
DS Value: ≥0.90
Key Features: Extremely high purity, strict control of heavy metals, compliant with infant food standards
Typical Applications: -Baby Rice Powder: Thickening for easier swallowing-Baby Fruit Puree: Stable texture to prevent water separation-Infant Formula Foods: Safe and gentle thickening stabilizer
13) For special medical foods only
Recommended model: (Derivative) Food-Medical 2000
Viscosity range: 1,500-2,500
DS value: ≥0.90
Key characteristics: Complies with the Standard for Foods for Special Medical Purposes (FSMP), suitable for patients with dysphagia
Typical application scenarios: Thickening oral nutritional supplements: Regulates viscosity to facilitate consumption by individuals with swallowing difficulties; Tube feeding foods: Provides appropriate rheological properties
14) Special for frozen desserts
Recommended model: (Derivative) Food-Freeze 4000
Viscosity range: 3,500-4,500
DS value: ≥0.90
Key features: Excellent freeze-thaw stability, maintaining texture even after multiple freeze-thaw cycles
Typical applications: Frozen mousse: No deformation after thawing; Frozen yogurt: Preserves delicate texture; Frozen cake: Prevents ice crystal damage to structure
15) Special for reprocessing cheese
Recommended model: (Derivative) Food-Cheese 3500
Viscosity range: 3,000-4,000
DS value: ≥0.90
Key characteristics: Works synergistically with milk proteins and emulsifying salts to provide stable emulsified structure and smooth texture
Typical applications: Reprocessed cheese slices: Improves slicability and prevents melting and flow; Reprocessed cheese blocks: Provides smooth texture and good melt-in-mouth sensation
16) For foaming/air-injected foods only
Recommended Model: (Derivative) Food-Foam 2800
Viscosity Range: 2,500-3,200
DS Value: 0.65-0.85
Key Features: Stable bubbles, enhanced foam retention, and a smooth texture for aerated foods
Typical Applications: Mousse Cake: Stable bubbles prevent collapse; Milk Tea: Forms a dense and lasting milk foam layer; Cotton Candy: Provides a stable support structure
17) For edible films/coatings only
Recommended Model: (Derivative) Food-Film 5000
Viscosity Range: 4,500-5,500
DS Value: 0.65-0.85
Key Features: Excellent film-forming properties, high film strength, and capacity to carry active ingredients (antibacterial agents, antioxidants)
Typical Applications: Fruit and vegetable preservation coating: Extends shelf life-Candy moisture-proof coating: Blocks moisture and prevents sticking-Edible film for meat products: Blocks oxygen and preserves freshness
18) For low-fat/fat-free foods only
Recommended Model: (Derivative) Food-LowFat 3000
Viscosity Range: 2,500-3,500
DS Value: ≥0.90
Key Features: Simulates fat texture, providing full-fat-like consistency and mouthfeel in low-fat formulations
Typical Applications: Low-fat salad dressing: Offers creamy texture; Low-fat ice cream: Compensates for texture loss due to reduced fat content; Low-fat yogurt: Maintains thick consistency
19) Organic certification dedicated
Recommended Model: (Derivative) Food-Organic 2500
Viscosity Range: 2,000-3,000
DS Value: 0.65-0.85
Key Features: Ingredients meet organic standards, production process certified organic
Typical Applications: Organic Juice: Stable system compliant with organic requirements; Organic Infant Food: Meets stringent organic standards; Organic Jam: Certified organic ingredients
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, and derivative products also support customization. If you need this information or have other production application requirements, please feel free to contact us at any time!
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