Carboxymethylcellulose (CMC; E466) is a chemically modified derivative of cellulose formed by its reaction with alkali and chloroacetic acid.

CAS Number: 9004-32-4.

E number: E466

SKU: 15615132 Category:
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Carboxymethylcellulose (CMC)

CAS Number: 9004-32-4.

E number: E466

Carboxymethylcellulose (CMC; E466) is a chemically modified derivative of cellulose formed by its reaction with alkali and chloroacetic acid.

As the food industry has developed rapidly, the market and applications of sodium carboxymethyl cellulose are on the increasingly growing trend. In many applications, the main roles and functions of sodium carboxymethyl cellulose are as follows.

Thickening and Emulsifying Stabilizing Effects

The edible sodium carboxymethyl cellulose can play a emulsifying stabilizing role in the drinks containing fat and protein. For the general soy milk, cocoa milk, peanut milk, juice milk, coconut milk, almond milk,and fruit juice soymilk, they are characterized by containing different degrees of fat and a certain amount of protein, tending to separate and float during storage, forming an unsightly “collar”, and largely affecting the appearance of products. In addition, protein is easy for condensation and separation. Especially for low-pH products, protein is bound to condense.

In order to solve these problems in the quality, an appropriate amount of sodium carboxymethyl cellulose can be added, because sodium carboxymethyl cellulose is dissolved in water to become a transparent stable colloid. The protein particles become the particles with the same electric charge under the protection of colloid film, making protein particles in a stable state. It also has a certain emulsifying effect, while reducing the surface tension between fat and water at the same time, and making fat sufficiently emulsified, so that quality problems can be satisfactorily resolved. Therefore, sodium carboxymethyl cellulose is often applied in the food industry as a thickener, making food maintain the uniform flavor, concentration and texture.


Effects with Protein

When the pH value is greater than or less than the isoelectric point of protein, sodium carboxymethyl cellulose can form a compound structure with protein, help to improve the stability of emulsion, and on the other hand, is also beneficial to the shape maintenance of ice cream texture. This effect enables the solubility of proteins to be extended to a certain range of pH. In addition, sodium carboxymethyl cellulose is mixed with whey protein concentrate, and can replace egg protein and skimmed milk powder to make various kinds of cakes. After adding sodium carboxymethyl cellulose, the volume of cake will be increased and the quality improved. sodium carboxymethyl cellulose also replace the egg protein in other products, such as replacing the egg protein of puddings, sauces, soup and pasty cakes.


Hydrophilicity and Rehydration

It can be seen from the molecular structural formula of sodium carboxymethyl cellulose that it is a cellulose derivative and that there are a large number of hydrophilic groups in the molecular chain such as -OH groups and -COONa groups, so sodium carboxymethyl cellulose has better hydrophilicity and water-holding capacity than cellulose. Therefore, used in baked food, sodium carboxymethyl cellulose enables to make food maintain a certain humidity, prevents food from syneresis and makes food maintain a certain shape and appearance. For example, adding sodium carboxymethyl cellulose into the flour for making biscuits and cakes can prevent water evaporation and aging.


Suspending Effects 

The edible sodium carboxymethyl cellulose has excellent suspending supporting strength. Used for liquid beverages, it can make pulp, various solids or other substances suspended in the container, uniform and full, the color bright and eye-catching, and improve the taste. If it is used in combination with other edible pectins by a certain ratio to make the additive for special beverages, the effect will be better. So it is widely used in fruit teas like hawthorn nectar, fruit drinks such as orange juice and coconut juice, and vegetable juices like pumpkin juice. The addition amount of sodium carboxymethyl cellulose is generally appropriate between 0.1% and 0.4%.


Gelation Effects

The thixotropic sodium carboxymethyl cellulose plays an important role in the gelling system and can make jelly, panna cotta, jam and other food. The so-called sodium carboxymethyl cellulose means that there is a certain amount of interaction on the macromolecular chains and tends to form a three-dimensional structure. After the formation of three-dimensional structure, the solution viscosity shows an increase; while after breaking the three-dimensional structure, the viscosity shows a decrease. The thixotropic phenomenon is shown that viscosity changes depending on time. When the shear rate (D) is constant, i.e., D = K, the viscosity of sodium carboxymethyl cellulose will decrease with time; while the shear rate is discharged, i.e., D = 0, the viscosity will increase with time.

This thixotropic behavior of solution is an important property for the gelling system (i.e. anomalous rheological systems) and very useful in food. Like jelly, panna cotta, and jam in food, CMC gel and MCC-CMC gel can be used, or used in conjunction with natural gums.


Structure Leavening Effects

Since it has varying characteristics and gel stabilizing effects, on the one hand it can prevent syneresis, and on the other hand can increase the leavening rate. For example, when applied in instant noodles, during the operation,it can shorten the time of kneading flour, make the product uniform and the structure improved, in addition, easily control the water, can reduce the water supply amount and the required pressure by the flour roll, so that it does not or less appear noodle breaking situations and has excellent film-forming toughness. After noodles are steamed, the noodle body is bright and the surface smooth, without adhesion, distortion and browning after heating. Since it has stronger high viscosity, in the frying process, it can reduce the oil content of instant noodles by 3% to 5%.


Role in Improving the Physical Properties of Food

If sodium carboxymethyl cellulose is added into jam and cream, smearing property can be improved. Besides, sodium carboxymethyl cellulose can also be used for the preservation of fruits, vegetables and eggs. 2%-3% sodium carboxymethyl cellulose solution containing carboxybenzoate can be used in the coating and drying of fruits, vegetables and eggs in order to keep the flavor and resist mildew, with preservation effects. It has strong swelling property after absorbing water, but it is not easy to digest, so can be used for biscuits and act as diet food. It has the stabilizing property, so can be used for the foam stabilizer in beer. It also has viscosity, stability and protective colloid property, etc., can be used in ice cream to improve the water retention and tissue, but the effect can be better when used in combination with thickeners such as sodium alginate. In addition, it can also be used as such solid agents as powdered fat and spices.


Application of Sodium Carboxymethyl Cellulose in Soymilk

Sodium Carboxymethyl Cellulose food additive can be used in soymilk to produce suspending, emulsifying and stabilizing effects. It can organically mix with the sizing mixture together to prevent fat floating or protein subsiding. In addition, it can also play an active role in whitening in color of soymilk, sweetening in taste, and removing soybean odor.


Application in Instant Paste Food

In paste food such as instant peanut paste, sesame paste and almond paste, Sodium Carboxymethyl Cellulose is used as the thickening agent to provide the instant paste food with the characteristics of dissolving even in cool water and being smooth, fine and fragrant, as well as of improving the taste of artificial sweetener. As far as the stability is concerned, Sodium Carboxymethyl Cellulose has advantages over starch paste.


Application in the Production of Condiment

Specially modified Sodium Carboxymethyl Cellulose (cellulose food additive) has favorable resistance to both salts and acids, thickening and stabilizing properties. It can be used in the condiment like peanut butter, chili sauce, jam and oyster sauce to improve the quality and tissue of these products, make the state of products become thicker and more stable, and improve the color, aroma as well as taste of products.

PRODUCT DESCRIPTION: Carboxymethylcellulose (CMC; E466) is a chemically modified derivative of cellulose formed by its reaction with alkali and chloroacetic acid.

Product Name: Carboxymethylcellulose

CAS Number: 9004-32-4

E Number: E466

Product Specification