Carboxymethyl Cellulose

Product Information

Carboxymethyl cellulose, or CMC, is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. Carboxymethylcellulose (CMC; E466) is a derivative of cellulose formed by its reaction with alkali and chloroacetic acid.

Structural unit and Molecular structure

The CMC structure is based on the ß-(1-4)-D-glucopyranose polymer of cellulose. Different preparations may have different degrees of substitution, but it is generally in the range 0.6 - 0.95 derivatives per monomer unit.

Alkali cellulose + Sodium choroacetate -Carboxymethylcellulose sodium
or expressed as follows:
C6H7O2(OH)3+XNaOHC6H7O2(OH)3·XNaOH
C6H7O2(OH)3·XNaOH+mCH2ClCOONa

C6H7O2(OH)3-m·(OCH3COONa)m·(x-m)NaOH+mNaCl+mH2O

Manufacture and Quality Control Wenda® Carboxymethyl Cellulose

Purified Cotton RAW MATERIAL-Mixing -Kneading-Washing-Centrifugation-Drying-Milling-Sieving-PACKING

Regarding Quality Control points during and after production of Carboxymethycelulose, note that WENDA-CMC brand Carboxymethycelulose meets with FCC IV and USP, GMO-free and other international food additive standards. Products are produced in accordance with CGMP/HACCP /ISO requirements. We have the certification of ISO9001:2000, ISO22000 (HACCP), HALAL and KOSHER.

Rheology of Wenda® Carboxymethyl Cellulose

Sodium carboxymethycellulose or cellulose gum is available in many different viscosity grades, particle size types, and flow characteristics. It forms crystal clear solutions, is clean in flavor and is very rapid in hydration. Various combinations of these properties permit tailoring of CMC to many different food systems making this hydrocolloid a multi-tasking hydrocolloid.
CMC dissolves rapidly in cold water and mainly used for controlling viscosity without gelling (CMC, at typical concentrations, does not gel even in the presence of calcium ions). As its viscosity drops during heating, it may be used to improve the volume yield during baking by encouraging gas bubble formation. Its control of viscosity allows use as thickener, phase and emulsion stabilizer and suspending agent. CMC can be also used for its water-holding capacity as this is high even at low viscosity; particularly when used as the Ca2+ salt. Thus, it is used for retarding staling and reducing fat uptake into fried foods.
The average chain length and degree of substitution are of great importance; the more-hydrophobic lower substituted CMCs are thixotropic but more-extended higher substituted CMCs are pseudoplastic. At low pH, CMC may form cross-links through lactonization between carboxylic acid and free hydroxyl groups.
It is fairly stable over a pH range of 5.0 to 10.0 , but acidification below pH 5.0 will reduce the viscosity and stability except in a special acid - stable type of CMC. A variety of types are available which differ in viscosity and degree of substitution (the number of sodium groups per unit). The usage range is from 0.05 to 0.5 percent.

Dissolution Method:
1. Add CMC portion-wise into a solvent system while stirring.
2. Add CMC portion-wise into a solvent system while heating. Optimum temperature 50°C-60°C.
3. If CMC is used in combination with other solids, disperse CMC in the solids thoroughly, and dissolve. 4. If CMC is pre-dispersed in an insoluble solvent, like ethanol or glycerine, the dissolution in water can be accelerated.

Application Guideline of Wenda® Carboxymethyl Cellulose

WENDA®CMC, Food Grade , having the characteristics of possessing;
1. Finely distributed molecular weight
2. High resistance to acid
3. High resistance to salt
4. High transparency, low free fibers
4. Low gel, 
 can be used for its various functions showing the below properties;
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as a lubricant.
2. Water retention: CMC is a water binder, helps to increase shelf life of food.
3. Suspending aid: CMC acts as an 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.
WENDA®CMC, Food Grade can be used in the following Application Fields:
Liquid beverage: Adding WENDA®CMC, into Liquid Beverage can suspend particles