Sodium carboxymethyl cellulose, a carboxymethylated derivative of cellulose, also known as cellulose gum, is the most important ionic cellulose gum.

CMC is a white or slightly yellow powder, granular or fibrous solid. It is a macromolecular chemical substance that can absorb water and swell. When swollen in water, it can form a transparent viscous glue. The pH of the aqueous suspension is 6.5-8.5. The substance is insoluble in organic solvents such as ethanol, ether, acetone and chloroform.

Sodium carboxymethyl cellulose

CMC is not only a good emulsion stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve the flavor of the product and prolong the storage time.

In 1974, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) approved the use of pure CMC in food after rigorous biological and toxicological studies and tests. The international standard safe intake (ADI) is 25mg/ kg body weight/day.

Eating CMC can play a role in emulsification and stabilization of beverages containing oil and protein. This is because CMC becomes a transparent stable colloid after being dissolved in water, and the protein particles become particles with the same charge under the protection of the colloid film, which can make the protein particles in a stable state. It also has a certain emulsification effect, so at the same time, it can reduce the surface tension between fat and water, so that the fat can be fully emulsified.

The use of CMC in ice cream can increase the expansion of ice cream, improve the melting speed, give good shape and taste, and control the size and growth of ice crystals during transportation and storage. The amount used is 0.5% of the total. The ratio is added.

This functional property of CMC is generally used in bread production, which can make the honeycomb uniform, increase the volume, reduce the slag, and also have the effect of keeping warm and fresh; the noodles added with CMC have good water retention, cooking resistance and good taste.

CMC can be used in wine production to make the taste more mellow and rich, and the aftertaste is long; in beer production, it can be used as a foam stabilizer for beer, making the foam rich and lasting and improving the taste.

CMC is a polyelectrolyte, which may participate in various reactions in wine to maintain the balance of the wine body. At the same time, it also combines with the crystals that have formed, changing the structure of the crystals, changing the conditions of the crystals in the wine, and causing precipitation. Aggregation of things.

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