Food Grade Carboxymethyl Cellulose

We classified food grade CMC into two types, type 6 and type 9. Type 6 is a common CMC (degree of substitution 0.75-0.9), and type 9 (degree of substitution more than 0.9) is acid-resistant with much better stability. The purity of our food-grade carboxymethyl cellulose is much higher than 99.5%, meeting GB1886.232-2016, gelling agent e466 and FCC IV standard. This is very important to guarantee food safety. We can produce food-grade CMC as required specifications from ultra-low to very high viscosity.

Used as an food stabilizer e466 , the main function of food-grade CMC is as thickener, stabilizer, tenacity water retention agent, emulsifier, suspension, film-forming agent and so on. E466 in food has many useages, like ice cream, juice, fruit jam, dairy products,, lactic acid drinks, yogurt, syrups, bakery products, wine, sauces, seasoning, meat products, etc.

Fortune Biotech food grade CMC totally conforms to the requirements of food sanitary and safe.

1. Thickening and Taste Improvement Effect

Applied as a food additive 466, grade CMC can produce higher viscosity at low concentrations, and endow smooth texture to food. The pseudo-plasticity effect of CMC brings refresh and strong taste. Its good suspension stabilizing characters can make food keep uniformity on odor, concentration, and taste.

2. Structure Loosen Effect

Good rheological and gel stable characteristics of food-grade CMC can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between viscosity and temperature of CMC is good for the increase of food expansivity rate.

3. Suspending Effect

Sodium carboxymethyl cellulose can be used as a suspending agent in different food. Have a good suspension bearing capacity. If mixing with agar, guar gum, etc, will get good compatibleness and tenacity strengthening the effect.

4. Water Retention Effect

Food grade CMC (thickener e466) has good hydrophile and rehydration properties. Thickener e466 can reduce dehydration and shrinkage of food, and prolong storage time. Water-holding property is applied to prevent water evaporation or non-crystallization of sugar.

5. Binding Effect

Food grade CMC (stabilizer e466) can improve the performance of starch food (prevent starch ageing, and dehydration), and control mash viscosity. Better effects if stabiliser 466 can mix with cmc food ingredient, including e466 emulsifier, konjac gum, spermine diphosphate hexahydrate, so sodium carboxymethyl cellulose is widely used in food such as noodles, bread, frozen dessert, etc.

Food Grade CMC Specification:

Type 6-Common food grade CMC

Type 9-High resistance to acid food grade CMC

Other Main Parameters of CMC Food Additive

1% pH Loss on drying Chloride Sodium glycolate Sodium Pb As

(as NaCl)

6.5-8.5 ≤8.0% ≤0.5% ≤0.4% ≤12.4% ≤2.0mg/kg ≤2.0mg/kg