KimaCell® CMC FG1000 sodium carboxymethyl cellulose, is also known as carboxymethyl cellulose. Its structure is mainly D-glucose unit through β (1→4) glycoside The keys are linked together.
CMC is white or milky white fibrous powder or granules, with a density of 0.5-0.7 g/cm3, almost odorless, tasteless, and hygroscopic. Easily dispersed in water to form a transparent colloidal solution, insoluble in organic solvents such as ethanol. The pH of 1% aqueous solution is 6.5-8.5, when the pH>10 or <5, the viscosity of the glue will decrease significantly, and the performance is the best when the pH=7. Stable to heat, the viscosity rises rapidly below 20°C, and changes slowly at 45°C. Long-term heating above 80°C can denature the colloid and significantly reduce the viscosity and performance. It is easily soluble in water, and the solution is transparent; it is very stable in alkaline solution, but it is easily hydrolyzed when it encounters acid. When the pH value is 2-3, it will precipitate, and it will also react with multivalent metal salts.
|Chemical name||Sodium Carboxymethyl Cellulose|
|Synonym||Cellulose gum, Carboxymethyl Cellulose, derivative of cellulose, Carboxymethylcellulose sodium salt, Na CMC, Sodium cellulose glycolate, Sodium CMC, SODIUM CELLULOSE GLYCOLATE|
|Product Grade||CMC FG1000|
|Solubility||Water Soluble Cellulose ether|
|Physical form||White to off-white cellulose powder|
|Appearance||White to creamy, free flow odorless powder|
|Viscosity ( 1%, Brookfield, 25℃)||500-1500 cps|
|Degree of Substitution||0.75-0.90|
|Purity (dry basis)||Min99.5%|
|Loss on drying (moisture)||Max. 8.0%|
|Particle size||Min.99.0% pass through 100 mesh|
KimaCell® CMC FG1000 sodium carboxymethyl cellulose is widely used in cold foods such as popsicles and ice cream, the use of CMC can control the formation of ice crystals, increase the expansion rate and maintain a uniform structure, resist melting, have a fine and smooth taste, and whiten the color. In dairy products, whether it is flavored milk, fruit milk or yogurt, it can react with protein within the range of the isoelectric point of the pH value (PH4.6) to form a complex with a complex structure, which is conducive to the stability of the emulsion and improve protein resistance.
In food and beverage products, manufacturers use CMC with a variety of stabilizers, such as: xanthan gum, guar gum, carrageenan, dextrin, etc., and emulsifiers such as: glyceryl monostearate, sucrose fatty acid ester, etc. For compounding. Complementary advantages can be achieved, and synergistic effects can be achieved to reduce production costs.