Thickener Food Grade Carboxymethyl Cellulose
|Appearance||White Or Yellowish Powder||Raw Material||Refined Cotton|
|Function||Thickener, Emulsifier, Film-former, Binder, Dispersing Agent||Aplication||Bread, Cake, Beverage, Pie|
|Product Name||Thickener Food Grade Carboxymethyl Cellulose||CAS Number||9004 3 24|
Thickener Food Grade Carboxymethyl Cellulose,
CAS Number 9004 3 24,
Honest Bread Food Grade Carboxymethyl Cellulose
Carboxymethyl Cellulose Sodium CMC thickener for food
Name: Carboxymethyl Cellulose
Molecular Formula: C6H7O2 (OH)2OCH2COONa
1 . Characteristics:
Carboxymethyl Cellulose (CMC) is white or yellowish powder that is odorless ,tasteless and non-toxic . It has high hygroscopicity and is soluble in water to form a thick liquid . It is a polyanionic electrolyte and not fermented . It has good heat-stability . resistance to salt and film-forming property . It is a strong emulsifier for fat and oil .
2 .Application in food industry
Carboxymethyl Cellulose can prevent protein in acid milk from condensing ,setting and laminating .
Due to carboxymethyl cellulose's unusual smooth sugar paste state after it dissolves, it make drink taste good and smooth.
Carboxymethyl cellulose's good evenness and acid resistance provides drink with excellent stability
Carboxymethyl Cellulose can effectively improve the cracking or collapsing of flakes to dissolve the effective element.
3. Specification of Carboxymethyl Cellulose
|Degree of substitution(DS)||≥0.60||≥0.60||≥0.60||≥0.90||≥0.90||≥0.90||≥0.90|
Viscosity (In 2% Water
|Chlorides (As Cl-),%||≤1.2||≤1.2||≤1.2||≤1.2||≤1.2||≤1.2||≤1.2|
|Heavy metal(as Pb),%||≤0.0015||≤0.0015||≤0.0015||≤0.0015||≤0.0015||≤0.0015||≤0.0015|
|Purity||According to user’s demand|
The product is packed in polyethylene bag enclosed in composite paper bag . The net weight is 25 kg/bag .
Carboxymethyl Cellulose should be kept in the original bag and stored in the dry and clean place far away from the source of heat and not put together with other chemicals .
【Transportation and Storage】
The direct addition of the product to water causes the formation of lumps . Lumping results from incomplete wetting of the individual powder particles . Only the powder in contact with water dissolves and the formed gelatinous membrane prevents the remaining powder from dissolving , causing a delay in the dissolution time . The following three methods are recommended for dissolution without forming lumps . The most convenient method should be chosen according to the purpose of your application .