CMC Na
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Product Introduction
Product Details
Sodium carboxymethyl cellulose (CMC Na) is a carboxymethylated derivative of cellulose, also known as cellulose gum, and is the most important ionic cellulose gum.
Structural Characteristics of CMC
CMC is a white or slightly yellow powder, granular, or fibrous solid. It is a macromolecular chemical substance capable of absorbing water and swelling. When dissolved in water, it forms a transparent, viscous gel, with an aqueous suspension pH of 6.5-8.5. This substance is insoluble in organic solvents such as ethanol, ether, acetone, and chloroform.
Solid sodium carboxymethyl cellulose thickener is relatively stable to light and room temperature and can be stored for a long time in a dry environment. CMC is a type of cellulose ether, typically produced from short cotton linters (cellulose content up to 98%) or wood pulp through treatment with sodium hydroxide followed by reaction with sodium monochloroacetate. The molecular weight of the compound is 6400 (±1000). There are generally two preparation methods: the water-coal method and the solvent method. Other plant fibers are also used to prepare CMC.
In modern industrial production and daily applications, sodium carboxymethyl cellulose has become an irreplaceable and important material due to its excellent physicochemical properties. Whether used as a thickener in the food industry or as a fluid stabilizer in oil drilling, CMC performs exceptionally well.
| Application | Type | Viscosity | Degree of Substitution | Purity | Moisture | |
| Food Grade | FH6 | 1% Soln 100-1000 | 0.7-0.9 | ≥99.5 | ≤8% | |
| FVH6 | 1% Soln 1000-10000 | 0.7-0.9 | ≥99.5 | ≤8% | ||
| FH9 | 1% Soln 300-500 | ≥0.90 | ≥99.5 | ≤8% | ||
| FVH9 | 1% Soln 1000-6000 | ≥0.90 | ≥99.5 | ≤8% | ||
| FL100 | 2% Soln 30-150 | ≥1.0 | ≥99.5 | ≤8% | ||
| Medical Grade | PM7 | 2% Soln 950-5400 | 0.65-0.98 | ≥99.5 | ≤8% | |
| PH7 | 2% Soln 6800-16200 | 0.65-0.98 | ≥99.5 | ≤8% | ||
| Toothpaste Grade | TH9 | 2% Soln 900-1200 | 0.92-1.0 | ≥99.5 | ≤7% | |
| TH10 | 2% Soln 900-1200 | 0.95-1.0 | ≥99.5 | ≤7% | ||
| TH12 | 2% Soln 900-1200 | ≥1.1 | ≥99.5 | ≤7% | ||
| 9H | 1% Soln 1200-4000 | 0.8-1.1 | ≥99.5 | ≤7% | ||
| Printing & Dyeing Grade | 10H | 1% Soln ≥3000 | ≥1.0 | ≥95.0 | ≤10% | |
| 13H | 1% Soln ≥2000 | ≥1.0 | ≥95.0 | ≤10% | ||
| 15H | 1% Soln ≥1800 | ≥1.50 | ≥95.0 | ≤10% | ||
| 18H | 1% Soln ≥1000 | ≥1.80 | ≥95.0 | ≤10% | ||
| Battery Grade | BVH | 1% Soln 1000-9000 | 0.89-0.94 | ≥99.5 | 5%-7% | |
| Ceramic Grade | C1300/1500/1800 | 1% Soln 1200-2000 | ≥0.90 | ≥98.0 | ≤10% | |
| C25 | 1% Soln 20-30 | ≥1.00 | ≥98.0 | ≤10% | ||
| CH10 | 1% Soln 100-1200 | ≥1.00 | ≥98.0 | ≤10% | ||
| TCH9 | 1% Soln 200-500 | ≥1.00 | ≥98.0 | ≤10% | ||
| Oil Drilling Grade | PAC-HV | 1% Soln ≥2500 | ≥0.95 | ≥98.0 | ≤10% | |
| PAC-LV | 2% Soln 100-150 | ≥1.0 | ≥98.0 | ≤10% | ||
| CMC-HV | 1% Soln 1500-1800 | ≥0.90 | ≥65.0 | ≤10% | ||
| CMC-LV | 2% Soln 90-150 | ≥0.90 | ≥65.0 | ≤10% | ||
| Papermaking Grade | FR | 2% Soln 10-70 | ≥0.90 | ≥99.0 | ≤10% | |
Functional Properties and Applications
Sodium carboxymethyl cellulose (CMC) food thickener is not only an excellent emulsifying stabilizer and thickener in food applications, but also possesses excellent freeze-thaw stability, enhances product flavor, and extends shelf life.
1. Thickening and Emulsifying Stability
Edible CMC can act as an emulsifying stabilizer for beverages containing fats and proteins. This is because CMC sodium dissolves in water to form a transparent, stable colloid. Protein particles, protected by the colloidal film, become particles with the same charge, thus stabilizing the protein particles. It also has a certain emulsifying effect, thereby reducing the surface tension between fat and water, allowing for thorough emulsification of the fat.
High-quality CMC can improve product stability because when the pH value of the product deviates from the isoelectric point of the protein, sodium carboxymethyl cellulose can form a complex structure with the protein, which enhances product stability.
2. Improved Leavening
Using high-quality sodium carboxymethyl cellulose (CMC) in ice cream can improve its leavening, reduce melting speed, and impart a better texture and mouthfeel. It can also control ice crystal size and growth during transportation and storage. The recommended dosage is 0.5% of the total amount.
This is because CMC has good water retention and dispersibility, organically binding protein particles, fat globules, and water molecules in the colloid to form a uniform and stable system.
3. Hydrophilicity and Rehydration
This functional property of CMC is generally used in bread production, resulting in more uniform honeycomb structure, increased volume, and reduced crumb shedding. It also has heat retention and freshness preservation effects. Noodles with added CMC have good water retention, are more resistant to overcooking, and have a better texture.
This is determined by the molecular structure of carboxymethyl cellulose powder. As a cellulose derivative, it contains numerous hydrophilic groups in its molecular chain: -OH and -COONa groups. Therefore, CMC has better hydrophilicity and water retention than cellulose.
4. Gelation Effect
Thixotropic sodium carboxymethyl cellulose (CMC) powder refers to macromolecular chains with a certain number of interactions, tending to form a three-dimensional structure. After the formation of this three-dimensional structure, the solution viscosity increases; after breaking the three-dimensional structure, the viscosity decreases. Thixotropy is the phenomenon where the apparent viscosity change depends on time. Thixotropic CMC plays an important role in gelling systems and can be used to make jellies, jams, and other foods.
5. As a Clarifying Agent, Foam Stabilizer, and to Enhance Flavor
CMC can be used in wine production to make the flavor richer, more complex, and longer-lasting. In beer production, it can be used as a foam stabilizer to make the foam richer and longer-lasting, improving the flavor.
CMC is a polyelectrolyte that may participate in reactions that maintain the balance of various components in wine. It also combines with existing crystals, altering the crystal structure and changing the conditions under which crystals exist in wine, causing sediment to precipitate.
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