CMC FG3000

CMC FG3000

KimaCell® CMC FG3000 sodium carboxymethyl cellulose is the most important ionic cellulose gum. Sodium carboxymethyl cellulose is usually an anionic macromolecular compound prepared by reacting natural cellulose with caustic soda and monochloroacetic acid, with molecular weight ranging from thousands to millions. The main chemical reactions of CMC are the alkalization of cellulose and alkali to alkali cellulose and the etherification of alkali cellulose and monochloroacetic acid.

Step 1: Alkalization: [C6H7O2 (OH) 3] n+nNaOH → [C6H7O2 (OH) 2ONa] n+nH2O

Step 2: Etherification: [C6H7O2 (OH) 2ONa] n+nClCH2COONA → [C6H7O2 (OH) 2OCH2COONA] n+nNaCl

KimaCell® CMC FG3000 sodium carboxymethyl cellulose is a white fibrous or granular powder, odorless, tasteless, hygroscopic, and easy to disperse in water to form a transparent colloidal solution.

Where to buy Cas 9004-32-4
CMC FG3000

Specification of CMC FG3000

Chemical nameSodium Carboxymethyl Cellulose
SynonymCellulose gum, Carboxymethyl Cellulose, derivative of cellulose, Carboxymethylcellulose sodium salt, Na CMC, Sodium cellulose glycolate, Sodium CMC, SODIUM CELLULOSE GLYCOLATE
CAS number9004-32-4
Product GradeCMC FG3000
SolubilityWater Soluble Cellulose ether
Physical formWhite to off-white cellulose powder
AppearanceWhite to creamy, free flow odorless powder
PH6.5- 8.5
Viscosity ( 1%, Brookfield, 25℃)2500-3500 cps
Degree of Substitution0.75-0.90
Purity (dry basis)Min99.5%
Loss on drying (moisture)Max. 8.0%
Particle sizeMin.99.0% pass through 100 mesh
HS code39123100

Application of CMC FG3000

KimaCell® CMC FG3000 sodium carboxymethyl cellulose in yoghurt can prevent milk protein from coagulation and precipitation, evenly disperse and suspend, maintain the stability of food quality, and extend the shelf life. Its stability is good and it is not easy to produce sediment; Strong acid resistance; It can improve the taste of the drink and make it smooth. High viscosity can be obtained at low concentration, which can control the viscosity during food processing and give food a sense of lubrication. As an additive of food, it will not be metabolized and will not provide heat in food, reducing the dehydration and contraction of food, and extending the shelf life of food. The dosage in soy milk, ice cream, ice cream, jelly, drinks and cans is about 1%~1.5%.

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Recommended Food Grade CMC
CMC FG3000