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.
|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 FG3000|
|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℃)||2500-3500 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 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%.