Molecular WeightStructural unit with a degree of substitution of 0.20: 178.14 Structural unit with a degree of substitution of 1.50: 282.18 Macromolecules: greater than about 17,000 (n about 100) Grams (g)
Sodium cellulose glycolate, Na CMC, CMC, cellulose gum, sodium CMC; INS No. 466
80 to 200 mesh
Maximum 8%
Minimum 99%
Powder
Colorless
Maximum 8%
No Smell
5500-6500 cps ; 2000 cps ; 10-500 cps
39123100
Not more than 12.4% on the dried basis as Na.
Colorless to cream colored free flowing powder
Thickening agent, stabilizer, suspending agent
Food Grade
[C6H7O2(OH)x(OCH2COONa)y]n where n is the degree of polymerization x = 1.50 to 2.80 y = 0.2 to 1.50 x + y = 3.0 (y = degree of substitution)
High
India
Raw material for use in Food, pharmaceutical industries, & other technical applications
9004-32-4
Maximum 2 ppm Pb
6.5 to 8.5
Not Applicable
618-378-6
Other
Not Applicable
Structural unit with a degree of substitution of 0.20: 178.14 Structural unit with a degree of substitution of 1.50: 282.18 Macromolecules: greater than about 17,000 (n about 100) Grams (g)
Room Temperature
SODIUM CARBOXYMETHYLCELLULOSE (INS 466) Trade Information
It is used as a foam stabilizer for beer production to enrich & endure foam & improve taste.
Application in liquid beverages
Fruit teas, fruit drinks & vegetable juices use SCMS to suspend the fruit pup & other solids.
The Sodium CMC - SOLUSE improves uniformity, taste & color.
Sodium CMC - SOLUSE increases viscosity of neutral flavored milk drinks such as cocoa milk & prevent sedimentation.
The stabilized beverage will thus have longer shelf-life.
Application in Jelly, Milk jelly & Jams
The thixotropic property of SOLUSE is excellent & gives good cementitious property to the foods.
Application in instant noodle
Sodium CMC - SOLUSE prevents syneresis & increases puffing ratio. Moisture is easy to control & reduces water requirement & less oil is used. It makes the product uniform & smooth.
Applications in bread and cake
Improves inner structure & strengthens the mechanical processing with improved water absorption of dough.
Sodium CMC - SOLUSE helps in even distribution of honeycomb structure of bread, enlarges the size & makes the surface bright.
Sodium CMC - SOLUSE prevents starch paste from seasoning & retrograding; extend the shelf life.
Sodium CMC - SOLUSE adjust the elasticity of the flour, prevents the bread or cake from shrivelling and keep the shape intact.
Application in quick-frozen cooked wheaten food & dessert
Sodium CMC - SOLUSE keeps original fresh state of foods even if frozen many times, increasing shelf-life.
Application in biscuit and pancakes
Improves the flour quality, texture & adjusts gluten content.
Prevents moisture evaporation during aging & makes biscuits & pancakes light & crisp.
Applications in ice creams
Enhances viscosity of ice cream mix solution & prevents oil from floating up.
Improves uniformity of the system & reduces generation of big ice crystals.
Strengthens the anti-melt ability of ice cream & makes it taste delicate & smooth.
Reduces the use of solid materials & thus lower costs.