Sodium carboxymethyl cellulose has the capability of high water
absorption and retention, mainly used as food additives, like
frozen desserts, protein food, beverages, icings, dressings,
instant noodles, etc. Sodium carboxymethyl cellulose can produce
high viscosity at low concentration, acting as binder, emulsifier
and stabilizer to control ice crystal in icings and produce a film
on the surface of fried food.. Sodium carboxymethyl cellulose will
help increase the shelf life of food.
1% Aqueous solution
Brookfield viscosity (cps)
2% Aqueous solution
(10g/L aqueous solution)
|Degree of substitution (D.S.)||0.75-0.90|
|Chloride (As Cl-, %)||≤0.5|
|Sodium glycolate (%)||≤0.4|
|Loss on drying (%)||≤8.0|
CMC is widely used in frozen desserts, protein food, bevereages,
icings, dressing, instant noodles, etc.
1. Thickening: CMC can produce high viscosity at low concentration.
It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf
life of food.
3. Suspending aid: CMC acts as emulsifier and suspension
stabiliser, particularly in icings to control ice crystal size
4.Film forming: CMC can produce a film on the surface of fried
food, eg, instant noodle, and prevent absorption of excessive
5. Chemical stability: CMC is resistant to heat, light, mold and
commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric
value and can not be metaboilized.
Woven bags with PE liner, kraft paper with PE liner, and jumbo bag