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C M CCMC
Quick Details
CAS No.: 9004-32-4 |
Other Names: SODIUM CMC, sodium carboxy methyl cellulose(cmc) |
MF: [C6H7O2(OH)2CH2COONa]n |
EINECS No.: 265-995-8 |
Place of Origin: Shanghai China (Mainland) |
Brand Name: Jianying |
Grade: Food Grade |
Appearance: white to cream colored powder |
Type: Acidity Regulators, Stabilizers, Thickeners |
Model Number: LV,HV, FH6, FH9, FVH6, FVH9 |
Product function and application
CMC called as "Iudustrial Gourmet", widely used in many sectors. in food industry , it play the role of taste improvement , thickening and stabilization,when used in various of dairy drinks and seasonings .As an additive of molding,taste improvement, anti-fragmentation, water retaining and tenacity strengthening, CMC is also used in ice cream, bread,cake,biscuit,instant noodle and fast paste foods.
Properties:
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. Instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
7. Odorless, tasteless, non-toxic.
Characteristics of food grade CMC:
A. Finely distributed molecular weight
B. High resistance to acid
C. High resistance to salt
D. High transparency, low free fibers
E. Low gel
Examples of application
1. Ice cream:
1. CMC can mix freely with milk, sugar, emulsifier and other ingredients.
2. It helps body formation of the ice cream.
3. It helps control ice crystal size and improves mouth feel.
4. It brings glossy surface to the ice cream.
2. Instant noodle:
1. SCMC facilitates mixing and extrusion of flour.
2. It forms smooth film on the surface of noodle on heating.
3. It prevents absorption of excessive vegetable oil.
4. It increase the noodle's strength, saves cost on handling.
5. It improves mouth feel.
3. Yoghurt:
1. CMC stabilizes yoghurt and prevents sedimentation.
2. It increases shelf life.
3. CMC performs well at pH 2-4.
4. It improves mouth feel.
Specifications
CMC is a kind of cellulose ether with anion contours high molecular structure. It has no smell, no taste and no toxicity. The white to off-white powder and graininess can be easily melt in water and become colloidal solution, but it cant melt in alcohol, ether, acetone and other organic solvent.
Specifications:
1) Chemical name: carboxy methyl cellulose
2) Molecular formula: C6H7O2(OH)2OCH2COO2
3) Appearance: white or yellowish fiber, granules, powder
4) Can form high viscosity colloid solution
5) Water soluble, insoluble in alcohol, ethanol, benzene, chloroform and other organic solvents4) Long life, resistant to animal and vegetable oils and not effected by illumination
6) Uses: suspending agent, water loss reducer, sealant, gluing agent, thickener, emulsifying agent, stabilizer, dispersing agent
CMC is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream.
Item |
Specification |
Molecular formula |
C6H7O2(OH)2OCH2COO2 |
Viscosity(2% Solution Mpa.S) |
3000-5000 |
Chloride (%) |
<1.8% |
Degree of substitution |
0.65-0.85 |
PH |
6.0-8.0 |
Moisture (%) |
<10% |
ITEM |
STANDARD |
RESULTS |
APPEARANCE |
WHITE OR YELLOWISH FIBRIFORM POWDER |
APPROVED |
LOSS ON DRY |
≤10.0% |
3.20% |
VISCOSITY2% |
4400-8000MPA.S |
7950MPA.S |
PLL VALUE |
6.5-8.0 |
6.58 |
DEGREE OF SUBSTITUTE |
0.65-0.90 |
0.74 |
SODIUM CHLORIDEAS CL- |
≤1.2% |
0.31 |
IRONFE |
≤0.02% |
0.02% |
LEADPH |
≤0.0005% |
0.0005% |
HEAVY METAL AS PB |
≤0.0015% |
0.0015% |
ARSENICAS |
≤0.0002% |
0.0002% |
PARTICLE SIZE250ML |
≥95% |
99.60% |
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