KimaCell® CMC FG7000 sodium carboxymethyl cellulose's main chain structure is D-glucose based β (1 → 4) Cellulose polymer formed by glycosidic bond, in which the hydrogen on the hydroxyl of glucose unit is replaced by carboxymethyl, and the amount of substitution is the degree of substitution. CMC can improve the stability of the product, because when the pH value of the product deviates from the isoelectric point of the protein, the sodium carboxymethyl cellulose can form a composite structure with the protein, which can improve the stability of the product.
|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 FG7000|
|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℃)||7000-9000 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 FG7000 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. CMC can be dissolved in cold water or hot water, and is usually used as a stabilizer or thickener in yoghurt or yoghurt drinks. CMC can electrosorb with casein micelle when pH<5.2, and form space repulsion on the surface to prevent the flocculation of casein micelle. When the concentration of CMC is high, the unadsorbed CMC increases the viscosity of the solution by forming random entanglement of the molecular chain conformation, thereby delaying the sedimentation of casein micelles.