High Viscosity cmc in food industry CAS NO.9004-32-4

function of cmc in the food industry:

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 stabilizer, 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 vegetable oil.

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 metabolized.

product description

1. carboxymethyl cellulose (cmc) is a cellulose derivative with carboxymethyl groups (-ch2-cooh) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.

2. it is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid. the polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive.
3. the functional properties of cmc depend on the degree of substitution of the cellulose structure (i.e., how many of the hydroxyl groups have taken part in the substitution reaction), as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents.