emulsifier sodium carboxymethyl cellulose

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Sodium carboxymethyl cellulose (CMC) has a variety of functions in foods such as thickening, suspension, emusification, stabilization, shape retention film formation, expansion, preservation, acid resistance and health care. it can replace guar gum, gelatin,The role ofagar, sodium alginate and pectin in food production is widely used in modern food industry, such as lactobacllus drinks, frut mlk,ice cream, sherbet, gelatin, soft candy, jelly, bread, fillings, pancakes , Cold products, solid beverages, condiments, biscults,instantnoodles, meat products, paste, biscuits, gluten-free bread, gluten-free pasta, etc. Used in food, it can improve the taste, improve thegrade and quality of the product, and extend the shelf life.

Sodium carboxymethyl cellulose, also known as CMC or cellulose gum, is a commonly used food additive and emulsifier. It is derived from cellulose, which is found in plants and is the most abundant organic compound on earth. CMC is used in a range of industries, including food, pharmaceuticals, and cosmetics.

As an emulsifier, CMC helps to stabilize emulsions and prevent separation of oil and water-based ingredients. It is commonly used in salad dressings, sauces, and other products where it is necessary to maintain a smooth, homogeneous texture. CMC also helps to improve the viscosity and texture of foods, making them more appealing to consumers.

In addition to its uses in the food industry, CMC is also used in pharmaceuticals as a binder and in cosmetics as a thickener and stabilizer. It is considered to be a safe and non-toxic ingredient, and is widely approved for use by regulatory agencies around the world.

One of the key benefits of CMC is its ability to improve the shelf life of food products. By stabilizing the emulsion and preventing separation of ingredients, CMC helps to maintain the quality and freshness of food products over time. This can reduce food waste and help to ensure that consumers receive safe and high-quality products.

Another benefit of CMC is its ability to improve the texture and mouthfeel of foods. In dairy products such as ice cream and yogurt, CMC can improve the creaminess and smoothness of the product. In baked goods, CMC can help to improve the rise and structure of the dough, resulting in a better-quality product.

When using CMC as an ingredient, it is important to follow the recommended dosage guidelines. Excessive use of CMC can result in a gummy or slimy texture, which may be unappealing to consumers. However, when used in the appropriate amounts, CMC is a valuable ingredient that can improve the quality and shelf life of food products.

In conclusion, sodium carboxymethyl cellulose is a widely used emulsifier and food additive that provides a range of benefits to the food industry. From improving texture and mouthfeel to enhancing shelf life and reducing food waste, CMC is a versatile and valuable ingredient that helps to ensure the safety and quality of food products.

Product Name
Carboxymethyl Cellulose
White to cream colored powder
1500- 2000mPa.s
Degree of substitution
0.6- 0.9
pH (1% solution)
6.0- 8.5
Loss on drying
10% Max
3 mg/kg Max
2 mg/kg Max
1 mg/kg Max
1 mg/kg Max
Total heavy metals (as Pb)
10 mg/kg Max
Yeasts and moulds
100 cfu/g Max
Total plate count
1000 cfu/g
Netative in 5 g
Salmonella spp.
Netative in 10g









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emulsifier sodium carboxymethyl cellulose