Sodium Carboxymethyl Cellulose
Thickeners
Emulsifiers
9004-32-4
E466
[C₆H₇O₂(OH)_x(OCH₂COONa)_y]_n
$2.92 ~ $4.38
Food
Free sample from 100g(NF)
One unit of:20kg/bag 25kg/bag
One unit of:20kg/bag 25kg/bag
20kg/bag
25kg/bag
Product Info
What is Sodium Carboxymethyl Cellulose?
Sodium Carboxymethyl Cellulose is a water-soluble, non-toxic cellulose derivative gum used extensively in the food industry as a thickener, stabilizer, and texture modifier in products like sauces, ice cream, and dairy alternatives.
How is Sodium Carboxymethyl Cellulose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Alkalization | Treating purified cellulose (e.g., from cotton linters or wood pulp) with a strong alkali solution, typically sodium hydroxide (NaOH), in a slurry reactor. | Control Point: Ratio of cellulose to NaOH, reaction temperature, and time. Note: This step swells the cellulose fibers, making the hydroxyl groups accessible for the next reaction. Uniform mixing is essential for a consistent product. |
| 2 | Etherification | Adding the etherifying agent, monochloroacetic acid (MCA) or its sodium salt (SMCA), to the activated alkali cellulose. This forms Sodium Carboxymethyl Cellulose. | Control Point: Temperature control (reaction is exothermic), rate of MCA addition, and reaction time. Note: These parameters directly control the Degree of Substitution (DS), which dictates the final properties of the CMC, such as solubility and viscosity. |
| 3 | Washing & Purification | Neutralizing any excess alkali and washing the crude CMC product with an aqueous alcohol solution (e.g., ethanol/water mix) to remove by-products like sodium chloride (NaCl) and sodium glycolate. | Control Point: Final pH of the slurry and the purity level after washing. Note: The number of washing cycles determines the product's purity. High-purity grades require more extensive washing to meet food or pharmaceutical standards. |
| 4 | Drying | Removing the washing solvent and water from the purified, wet CMC cake using industrial dryers (e.g., fluid bed or flash dryers). | Control Point: Drying temperature and the final moisture content of the powder (typically below 10%). Note: Over-drying or excessive heat can cause thermal degradation, which can reduce product viscosity and cause discoloration. |
| 5 | Milling & Sieving | Grinding the coarse, dried CMC into a fine powder and passing it through sieves to achieve the desired particle size distribution. | Control Point: Mill settings and the mesh size of the sieves. Note: The particle size affects the powder's bulk density, flow characteristics, and rate of dissolution in water. |
| 6 | Quality Control & Packaging | Conducting final tests on the powdered product for key parameters (e.g., viscosity, purity, pH, DS) to ensure it meets specifications, then packaging into sealed, moisture-proof containers. | Control Point: Conformance to all final product specifications. Note: CMC is highly hygroscopic (absorbs moisture). Packaging must be robust and sealed to prevent caking and ensure shelf-life stability. |
Technical Specifications
| CAS Number | 9004-32-4 |
| Chemical Formula | [C₆H₇O₂(OH)_x(OCH₂COONa)_y]_n |
| Solubility | Soluble in cold & hot water; insoluble in ethanol and organic solvents |
| Storage Conditions | Store in cool, dry, sealed place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food: bakery
ice cream
beverages
gluten-free
pharma binders
cosmetics
drilling fluids
paper
textiles
Mechanism of action:
| Parameter | Sodium Carboxymethyl Cellulose |
|---|---|
| Functional Category | Thickener; Viscosity Modifier; Stabilizer; Gelling Agent |
| Key Ingredients | Sodium Carboxymethyl Cellulose (CMC) |
| Mechanism of Action | As a high molecular weight anionic polymer, the carboxymethyl groups hydrate extensively, binding water molecules. The long cellulose chains then entangle, forming a three-dimensional network that immobilizes water, significantly increasing the viscosity of the aqueous phase. It also provides electrostatic stabilization to prevent particle aggregation and ice crystal growth. |
| Application Effect in Product | Improves texture and mouthfeel in beverages and sauces; enhances moisture retention and volume in baked goods; inhibits ice crystal growth in frozen desserts for a smoother consistency; provides suspension for particulates; stabilizes emulsions and protein systems, reducing phase separation. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Carboxymethyl Cellulose (CMC) | Semi-synthetic, Anionic Cellulose Ether | Forms clear, smooth solutions; good water binder; viscosity reduces with heat. | Excellent clarity and smooth texture; cost-effective; good film-former. | Viscosity is sensitive to low pH and high salt concentrations; loses effectiveness at high temperatures. | Beverages, ice cream, baked goods, toothpaste, paper coatings, detergents. | For cost-effective thickening and moisture retention where solution clarity and a non-gummy mouthfeel are critical. |
| Xanthan Gum | Natural Polysaccharide (Fermentation) | High viscosity at low concentration; stable across wide pH and temperature ranges; pseudoplastic (shear-thinning). | Exceptional stability in acidic and salty conditions; excellent for suspending solids. | Solutions are typically opaque or translucent, not clear; can create a slightly slimy texture. | Salad dressings, sauces, gluten-free baking, syrups, industrial suspensions. | When stability in harsh processing conditions (acid, salt, heat) is paramount and for effective particle suspension. |
| Guar Gum | Natural Polysaccharide (Plant Seed) | Rapidly hydrates in cold water to produce high viscosity. | Very high thickening power for its cost; excellent cold water solubility; synergistic with xanthan gum. | Can degrade under high heat and extreme pH; may impart a slight off-taste; opaque solutions. | Dairy products (yogurt, ice cream), soups, processed foods, gluten-free flour mixes. | For economical, high-efficiency thickening, especially in cold-processed applications or where opacity is acceptable. |
| Hydroxypropyl Methylcellulose (HPMC) | Semi-synthetic, Non-ionic Cellulose Ether | Forms a gel when heated (thermal gelation) which reverts to liquid upon cooling; non-ionic. | Very stable in the presence of salts and over a wide pH range; unique thermal gelling property. | Generally more expensive than CMC; thermal gelation can be an undesirable effect in some applications. | Fried food coatings (reduces oil absorption), gluten-free bread, pharmaceuticals (controlled release), construction materials. | For applications that benefit from thermal gelation, film-forming, or require stability in high-salt systems. |
| Carrageenan | Natural Polysaccharide (Seaweed Extract) | Forms thermoreversible gels; highly reactive with proteins, especially casein in milk. | Excellent gelling and stabilizing in dairy systems; provides a rich mouthfeel; effective at low concentrations. | Requires heat for full activation; can be degraded by acid; some types are brittle. | Chocolate milk, dairy desserts (puddings, flan), processed meats, plant-based milks. | For creating gels or providing superior stabilization and suspension in neutral pH dairy and protein systems. |
Technical Documents
Available Documentation
Spec Sheet, CoA, MSDS available
Safety Data Sheet (SDS)
MSDS available on request
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications