Carboxymethyl Cellulose (cmc), Carboxymethyl Cellulose e466, Carboxymethyl Cellulose sodium salt

Sodium carboxymethyl cellulose is abbreviated as CMC-Na. It is a white to light yellow powder, granular or fibrous substance. It is highly hygroscopic and easily soluble in water. When it is neutral or alkaline, the solution is a high-viscosity liquid. Stable to drugs, light and heat. However, the heat is limited to 80℃. If it is heated above 80℃ for a long time, the viscosity will decrease and it will not dissolve in water. Its relative density is 1.60, and the relative density of flakes is 1.59. The refractive index is 1.515. It is brown when heated to 190～205℃, and carbonized when it is 235～248℃. Its solubility in water depends on the degree of substitution. It is insoluble in acid and alcohol, and does not precipitate when exposed to salt. It is not easy to ferment, has great emulsifying power for oil and wax, and can be stored for a long time.

carboxymethyl cellulose sodium Functional properties used in food

Thickening and emulsification stabilization
Edible sodium carboxymethyl cellulose can play a role in emulsifying and stabilizing beverages containing fat and protein. Generally, fat and fat beverages are characterized by containing varying degrees of fat and a certain amount of protein, which are easy to separate and float during storage, resulting in unsightly " Collar" affects the appearance of the product. 
In addition, protein is easy to agglomerate and separate, especially for products with a low pH value. Protein will coagulate. CMC-Na can effectively solve these problems. It dissolves into a transparent and stable colloid in water, which can stabilize protein and reduce the gap between fat and water. The surface tension makes the fat fully emulsified. Therefore, CMC-Na is often used as a thickener in the food industry. 
Water retention
Sodium carboxymethyl cellulose has a hydration effect. It can improve the tissue in meat products, bread, steamed bread and other foods, and can make water less volatile, which can increase product yield and increase taste. 
Gelling agent
Thixotropic sodium carboxymethyl cellulose refers to a certain number of interactions between macromolecular chains, which tend to form a three-dimensional structure. After the three-dimensional structure is formed, the apparent viscosity of the solution increases; after breaking the three-dimensional structure, the apparent viscosity decreases. The phenomenon of thixotropy is that the change in apparent viscosity depends on time. The thixotropic carboxymethyl cellulose plays an important role in the gel system and can be used to make jellies and jams. 
Film forming
Sodium carboxymethyl cellulose can form a film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of the film, a low oxygen and high carbon dioxide gas environment is formed between the film and the fruits and vegetables, thereby reducing The gas exchange rate and the material exchange rate are used to extend the shelf life of fruits and vegetables. 

Sodium carboxymethyl cellulose also has other characteristics, such as suspension and chemical stability, which also laid the foundation for its wide application in the food industry.