Food Grade CMC

    Product Name:Carboxymethyl cellulose (CMC)
    Synonyms:Carmellose, E466, cellulose gum
    CAS No.:9004-32-4
    Physical Properties:White or light yellow powder, granule or fiber solid, odorless, tasteless and non-toxic.
    Storage:Keep it under sealed, cool and ventilated condition. Once opened, please seal again or consume ASAP.
    Standard Package:25KG/kraft bag



Product Technical Specifications:

Sodium CMC - Common food grade CMC (Type 6)

Model FL6 FM6 FH6 FVH6 FS1000 FS2000 FS3000 FS5000 FS7000 FS8000 FS10000
1% Soln. Brookfield viscosity (mPa.s)

200-500 500-1000 1000-2000 2000-3000 3000-5000 5000-7000 7000-8000 8000-10000 >10000
2% Soln. Brookfield
viscosity (mPa.s)
25-400 400-2000

Degree of substitution 0.75-0.90
Chloride (As NaCl) ≤0.5%
Sodium glycolate ≤0.4%
Sodium content ≤12.0%
Purity ≥99.5%
pH (1% solution) 6.5-8.5
Loss on drying ≤8.0
As ≤2.0mg/kg
Pb ≤2.0mg/kg

Sodium CMC - High resistance to acid/salt food grade (Type 9)

Model FL30 FL100 FL9 FM9 FH9 FVH9 FN1000 FN2000 FN3000 FN5000 FN6000
1% Soln. Brookfield viscosity (mPa.s)

200-500 500-1000 1000-2000 2000-3000 3000-5000 5000-6000 >6000
2% Soln. Brookfield
viscosity (mPa.s)
25-50 80-120 25-400 400-2000

Degree of substitution ≥1.0 ≥0.92 ≥0.9
Chloride (As NaCl) ≤0.5%
Sodium glycolate ≤0.4%
Sodium content ≤12.0%
Purity ≥99.5%
pH (1% solution) 6.5-8.5
Loss on drying ≤8.0
As ≤2.0mg/kg
Pb ≤2.0mg/kg

CMC Food Grade Applications:

Comparing with like products, food grade sodium carboxymethyl cellulose produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Moleculars distribute uniformly with purity greater than 99.5%. Prevent food from influence of other substances.

1.Structure Loosen Effect

Sodium carboxymethyl cellulose good rheological and gel stable characteristics can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between viscosity and temperature of CMC is good to the increase of food expansivity rate. Meanwhile, pseudo-plasticity of sodium carboxymethyl cellulose creates good conditions for homogenization processing, enhancing the homogenization efficiency. High viscosity of sodium CMC reduces 3%-5% oil content of fried food during the process of frying.

2.Thickening and Taste Improvement Effect

Sodium carboxymethyl cellulose can get higher viscosity at low temperature to further control the viscosity of food during processing, and endow smooth texture to food. Rapid hydration property of sodium carboxymethyl cellulose makes it be used in instant soup, chocolate milk and cold fruit drinks as thickening agent. Pseudo-plasticity effect of CMC brings refresh and strong mouth feel. Its good suspension stabilizing characters can make food keep the uniformity on odor, concentration and taste.

3.Water Retention Effect

Sodium carboxymethyl cellulose is kind of high molecular weight cellulose derivative. There is many hydrophile groups (carboxyl and hydroxyl) in its molecular chains. So CMC has good hydrophile and rehydration properties. Can reduce dehydration and shrinkage of food, prolong shelf life. Water retention function of CMC is applied to prevent water evaporation or non-crystallization of sugar. CMC can suffer from high temperature when making bakery food. Can retain certain moisture of bakery food, prevent such food from aging or seasoning crack, and make food with appearance configuration.

4. Suspending Effect

Sodium carboxymethyl cellulose can be used as suspending agent in different food. Have good suspension bearing capacity. If mixing with agar, will get good compatibleness and efficiency strengthening effect.

5. Binding Effect

Sodium carboxymethyl cellulose can improve performances of starch food (prevent starch aging, dehydration), control mash viscosity. Better effects if mixing with emulsifier, konjak gum, spermine diphosphate hexahydrate, so sodium carboxymethyl cellulose is widely used in noodles, bread and frozen dessert, etc.

6. Peptization Effect

Sodium carboxymethyl cellulose has function of stabilizing protein and sediment prevention under acidic conditions. Through reactions with soybean protein, gelatin and casein, can avoid sediment of protein in the system. CMC’s effect on protein can increase the solubility of protein to certain pH range, so sodium carboxymethyl cellulose is widely used in lactic acid and soymilk. Sodium carboxymethyl cellulose is also compatible with most water soluble non-ionic gum and many types of anionic gum. But when compounding with xanthan gum, must pay attention to deactivate the possible existing cellulase in xanthan gum. Otherwise will result in enzymatic degradation. There is synergism when compounding with guar gum and carboxyethyl cellulose.

7. Cross-Linking Effect

On condition that higher concentration sodium carboxymethyl cellulose with chelating agent (citric acid or polyphosphate, etc), mixing with multi-valent cations AL3+ solutions can form irreversible spongy gel structure, can make some special food.

8. Curative Effect

Expansibility of sodium carboxymethyl cellulose is strong after absorption of water, not easy to digest. Can be processed into diet food after applying CMC in biscuit. Sodium carboxymethyl cellulose is helpful for intestine cleaning as cellulose, suitable to make low calorie food for patients with hypertension, arteriosclerosis, coronary heart diseases.


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