| Detailed Description: |
Cas No. :9004-32-4
Specs:Viscosity:10-5000, purity:99.5%, D.S: 0.75 ,om, PH
Product Name: Sodium Carboxy Methyl Cellulose
Synonyms: carmellose, E466, cellulose gum
Grade: Food grade
CAS No.: 9004-32-4
M.F.: [C6H7O2(OH)2CH2COONa]n
M.W.: 264.204
Description :
Food grade CMC produced by Fortune Biotech is featured by high acid-tolerance, high salt-tolerance, high transparency, few free fiber, few gel granule, fast dissolving speed. Good solution fluidity after dissolving. Molecular distribute uniformly. Purity is more than 99.5% to prevent the food from influence of other substances.
Fortune Biotech CMC has the capability of high water absorption and retention, mainly used as food additives, like frozen desserts, protein food, beverages, icings, dressings, instant noodles, etc. It can produce high viscosity at low concentration, acting as binder, emulsifier and stabilizer to control ice crystal in icings and produce a film on the surface of fried food, eg. instant noodle. It will help increase the shelf life of food.
Product Model & Specifications (In accordance with GB1886.232-2016)
| Items Model |
FL9 |
FM9 |
FH9 |
FVH9-1 |
FVH9-2 |
FVH9-3 |
FVH9-4 |
FH10 |
| 1% Soln. brookfield viscosity (mPa.s) |
|
|
200-500 |
500-2000 |
2000-3000 |
3000-4000 |
≥4000 |
|
2% Soln. Viscosity
(mPa.s) |
25-400 |
400-2000 |
|
|
|
|
|
25-400 |
| Degree of substitution |
≥0.92 |
≥0.92 |
≥0.92 |
≥0.90 |
≥1.0 |
| Purity (%) |
≥99.5 |
| Chloride (%) |
≤0.5 |
| Sodium glycolate (%) |
≤0.4 |
| pH |
6.0-8.5 |
| Loss on drying (%) |
≤8 |
| Na (%) |
≤12 |
| As (mg/kg) |
≤2.0 |
| Pb (mg/kg) |
≤2.0 |
| Total plate count (cfu/g) |
≤500 |
| Mould & yeast (cfu/g) |
≤100 |
| E.coli (cfu/g) |
Not detected |
| Salmonella (cfu/g) |
Not detected |
Staphylococcus aureus
(cfu/g) |
Not detected |
Remarks: 1. The latest national standard for food additives CMC is GB1886.232-2016. It requires the purity must be more than 99.5%.
2. Can customize the viscosity and purity of products as per your requirements
Items
Model |
Viscosity (mPa.s) at 25 ℃ |
Chloride (%) |
Purity (%) |
Degree of substitution |
Loss on drying (%) |
pH |
Sodium glycolate (%) |
Total plate count (cfu/g) |
Microbiological test (E.coli, Salmonella, Staphyloccocus aureus) |
| 1% Soln. Brookfield |
2% Soln. |
| FL6 |
|
25-400 |
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FM6 |
|
400-2000 |
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FH6 |
200-500 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-1 |
500-2000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-2 |
2000-3000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-3 |
3000-4000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-4 |
4000-5000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-5 |
5000-6000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-6 |
6000-7000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-7 |
7000-8000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
| FVH6-10 |
≥10000 |
|
≤0.5 |
≥99.5 |
0.75-0.90 |
≤8.0 |
6.0-8.5 |
≤0.4 |
≤500 |
Not detected |
Remarks: 1. The latest national standard for food additives CMC is GB1886.232-2016. It requires the purity must be more than 99.5%.
2. Can customize the viscosity and purity of products as per your requirements
Appearance: white powder
pH: 6.0-8.5
Viscosity: 25-10000mpa.s
Sodium glycolate: 0.4% max
Na: 12% max
Degree of substitution: 0.75 min
Chloride: 5% max
Loss on drying: 8% max
Total plate count: 500cuf/g max
Applications:
1.Structure Loosen Effect
CMC good rheological and gel stable characteristics can prevent dehydration and shrinkage of food, can improve the expansivity rate of food. Reversibility between CMC viscosity and temperature is good to the increase of food expansivity rate. Meanwhile, pseudo-plasticity of CMC creates good conditions for homogenization processing, enhancing the homogenization efficiency. High viscosity of CMC reduces 3%-5% oil content of fried food during the process of frying.
2.Thickening and Taste Improvement Effect
CMC can get higher viscosity at low temperature to further control the viscosity of food during processing, and endow smooth taste to food. Rapid hydration property of CMC makes it be used in instant soup, chocolate milk and fruit cold drinks as thickening agent. Pseudo-plasticity effect of CMC brings refresh and strong taste. Its good suspension stabilizing characters can make food keep the uniformity on odor, concentration and taste.
3.Water Retention Effect
CMC is kind of high molecular weight cellulose derivative. There is many hydrophile groups (carboxyl and hydroxyl) in its molecular chains. So CMC has good hydrophile and rehydration properties. Can reduce dehydration and shrinkage of food, prolong shelf life. Water retention function of CMC is applied to prevent water evaporation or non-crystallization of sugar. CMC can suffer from high temperature when making bakery food. Can retain certain of bakery food, prevent such food from aging or seasoning crack, and make food with appearance configuration.
4. Suspending Effect
CMC can be used as suspending agent in different food. Have good suspension bearing capacity. Have good compatibleness and efficiency strengthening effect.
5. Binding Effect
CMC can improve performances of starch food (prevent starch aging, dehydration), control mash viscosity. Better effects if mixing with emulsifier, konjak gum, spermine diphosphate hexahydrate, so widely used in noodles, bread and frozen dessert, etc.
6. Peptization Effect
CMC has function of protein stabilization and sediment prevention under acid conditions. Through reactions with soybean protein, gelatin and casein, can avoid sediment of protein in the system. CMC effect on protein can increase the protein solubility to certain pH range, so CMC is widely used in lactic acidand soymilk. CMC is also compatible with most water soluble non-ionic gum and many types of anionic gum. But when compounding with xanthan gum, must pay attention to deactivate the possible existing cellulase in xanthan gum. Otherwise will result in enzymatic degradation. There is synergism when compounding with guar gum and carboxyethyl cellulose.
7.Cross-Linking Effect
Under condition that higher concentration CMC with existence of chelating agent (citric acid or polyphosphate, etc), mixing with multi-valent cations AL3+ solutions can form irreversible spongy gel structure, can make some special food.
8.Curative Effect
Expansibility of CMC is strong after absorption of water, not easy to digest. Can be processed into diet food after applying in biscuit. CMC is helpful to intestine cleaning as cellulose, suitable to make low calorie food for patients with hypertension, arteriosclerosis, coronary heart diseases.
1). Increase water retention in food to prolong self-life.
2). Film formation in fried food to reduce fat absorption.
3). Thickening agent.
4). Reduce ice crystals formation in frozen foods.
5). Increase chemical, thermal, and light stability in food.
Package:
25kg/kraft bag ,or 1000kg/jumbo bag
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