High Purified Grade - Cellulose Gum, Carboxymethyl Cellulose, CMC

$5.00
Unit price per

Quantity

Price above is for sample ONLY, please contact customer service for bulk order quote.

General Description

Cellulose Gum, Sodium Carboxymethylcellulose (CMC) is a highly-purified water-soluble cellulose produced by the partial substitution of the cellulose hydroxyl groups with ionic hydrophilic moieties.

CAS No.: 9000-11-7

E No.: E 466

Function

Thickener, Stabilizer, Blinder, Water Retention Agent, Film Formation Agent.

Typical Properties

Item	Specification
Appearance	White to cream powder
NaCMC content, %	Min. 99.5
pH	6.0 - 8.5
Moisture, %	Max. 10
Free glycolate, %	Max. 0.4
Sodium chloride, %	Max. 0.5
Sodium, %	Max. 12.4
Lead, mg/kg	Max. 2
Arsenic, mg/kg	Max. 2

Grades and Specifications

Grade	Concentration, %	Viscosity, 25degC, mP.s	Degree of Substitution
CG-8H02A	1%	200 - 500	0.80 - 1.00
CG-9L20B	2%	20 - 45	0.90 - 1.10
CG-9L40A	2%	40 - 60	0.90 - 1.10
CG-9H30A	1%	3000 - 3500	Min. 0.90
CG-6H60A	1%	6000 - 8000	0.65 - 0.85
CG-8H20A	1%	2000 - 3000	0.85 - 0.95

Talk to us for more detailed specifications and samples.

Standard and Regulatory Compliance

Carboxymethyl Cellulose meets the specification and purity criteria specified in the regulatory compliance listed below. In addition, it meets the requirements set forth in Compendium of Food Additive Specifications by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and Food Chemicals Codex (FCC) by USP.

Country	Regulatory Compliance Reference
US	Code of Federal Regulations Title 21
EU	Regulation EC 1333/2008
Japan	Japan’s Specifications and Standards for Food Additives (JSFA), 9th Edition
Australia & New Zealand	Australia New Zealand Food Standards Code
China	National Standard of the People’s Republic of China
Canada	Health Canada

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also established an acceptable daily intake (ADI) of “not specified” (no quantitative limit) for xanthan gum. If you need to know maximum use levels in a specific product and region, please contact us for more details.

Applications

Applications	Functions
(Acidified) Dairy products	Stabilizer, binder, texture improvement, improve mouthfeel, foam stabilizer, viscosity agent, water retention, easy peeling agent.
Beverage, fruit juices	Stabilizer, improve mouthfeel, crystal growth inhibitor, viscosity agent, binder, fruit fiber stabilizer, texture improvement.
Baked goods, bakery mixes	Stabilizer, binder, texture improvement.
Process meat	Stabilizer, binder, easy pealing agent, water retention, texture improvement, improve mouthfeel.
Sausage casings	Stabilizer, texture improvement, water retention.
Instant chocolate and coffee, and powered drinks	Stabilizer, quick hydration, binder.
Cheese products	Stabilizer, viscosity agent, binder, improve mouthfeel, water retention.
Sauces and dressings	Stabilizer, water retention, viscosity agent, improve mouthfeel.
Ice cream, frozen food, icings, glazing	Stabilizer, improve mouthfeel, crystal growth inhibitor, binder, viscosity agent.
Beer	Foam stabilizer.
Wine	prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming.
Pet food	Stabilizer, water retention, texture improvement, viscosity agent.

* The above information is for reference only, the prospective user is responsible for determining whether the products are appropriate for your use, and for ensuring that your usage and workplace practice are in compliance with applicable laws and regulations.