Food Grade 1500 CPS CMC Thickener Powder CAS 9004-32-4

Applications in food

Thickening and emulsification stabilisation
Edible sodium carboxymethyl cellulose can play a role in emulsifying and stabilising beverages containing fats and proteins, which are generally characterised by varying degrees of fat and a certain amount of protein, and which tend to separate and float when stored, forming unattractive "collars" that affect the appearance of the product.
In addition, proteins are prone to coagulation and separation, especially at low pH values. CMC-Na can effectively solve these problems by dissolving in water as a transparent and stable colloid, which stabilises the proteins and reduces the surface tension between the fat and water, allowing the fat to emulsify fully. Therefore, CMC-Na is often used as a thickening agent in the food industry.

Water retention
Sodium carboxymethyl cellulose has a hydrating effect, which can play a role in meat products, bread, steamed buns and other foods for tissue improvement, and can make the water less volatile, which can improve product yield and increase taste.

Gelation
Thixotropic sodium carboxymethylcellulose refers to a certain number of interactions of macromolecular chains that tend to form a three-dimensional structure. When the three-dimensional structure is formed, the apparent viscosity of the solution rises; when the three-dimensional structure is broken, the apparent viscosity falls. The phenomenon of thixotropy is the time-dependent change in apparent viscosity. Thixotropic carboxymethylcellulose is important for gel systems and can be used to make jellies and jams.

Film-forming properties
Sodium carboxymethyl cellulose can form a film on the surface of food products, which can play a protective role for fruits and vegetables. Due to the existence of the film, a low oxygen, high carbon dioxide gas environment is formed between the film and the fruits and vegetables, which reduces the rate of gas exchange, the rate of material exchange, and is used to extend the shelf life of fruits and vegetables.

Sodium carboxymethyl cellulose also has other properties such as suspension and chemical stability, which also provide the basis for its widespread use in the food industry.