6000 CPS Sodium Carboxymethyl Cellulose Free Flowing Powder Thickeners

Place of Origin china
Brand Name FDC
Certification HALAL
Minimum Order Quantity 1000KG
Price Negotiable
Packaging Details 25Kg Bag
Delivery Time 2 weeks
Payment Terms L/C, T/T
Supply Ability 100T one month

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Product Details
Name Sodium Carboxymethyl Cellulose (CMC) Type Thickeners
Color White CMC Application Of CMC In Washing
Appearance Light And Free Flowing Powder Viscosity 6000
Qty In 20' FCL 16MT CAS No 9000-11-7
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Sodium Carboxymethyl Cellulose Thickeners


6000 CPS Sodium Carboxymethyl Cellulose

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Product Description

Sodium Carboxymethyl Cellulose (CMC)

Sodium Carboxymethyl Cellulose (CMC) can be use in dairy products. It can be improve the sediment of dairy products. It will bring good viscosity of final products. 


Application of CMC in food


Moisture (%) ≤ 10%
Viscosity(2% solutionB/mpa.s) 6000
PH value 6.5-8.0
Chloride (%) ≤ 1.8%
Degree of substitution 0.65-0.85
Heavy metals Pb% ≤ 0.002%
Iron ≤ 0.03%
Arsenic ≤ 0.0002%


Sodium Carboxymethyl Cellulose (CMC) has function of thickening, emulsifying, suspension, water retention, tenacity strengthening, puffing and preservation in food. In food, it can improve taste, promote product level and quality and prolong storage life.

Applications in food
Applications in stirred yoghurt

The denaturing precipitation of milk proteins under acidic conditions has been a key issue affecting yoghurt development. CMC-Na is mostly used as a stabilizer because of its versatile nature, abundant source and low price.


The results show that CMC-Na is influenced by temperature and pH value, when the amount of CMC-Na added is small it cannot stabilize the state of yoghurt, when its content is more than 0.4% the state of yoghurt improves and the system becomes stable; and at 0.05%~0.1% the thickening effect of CMC-Na on yoghurt is small, while at a larger content range (0.4%~0.5%) the thickening effect is significant. The effect was significant.


Application in casein emulsions
An emulsion is a dispersion system consisting of a liquid dispersed in the form of very small droplets in another liquid that is not miscible with it and is unstable. Among the many food gums, sodium carboxymethylcellulose and xanthan gum have been intensively studied due to their unique functional properties. The results show that the combination of CMC-Na and XG (xanthan gum) can make the system more stable. At certain compounding ratios (1:1 and 3:1 for CMC-Na:XG), with a total addition of 0.4% of the total mass of the emulsion, the delamination stability of the emulsion increases, and the delamination is not obvious when stored at room temperature for 2 weeks.