Food Additive Thickener Sodium Carboxymethyl Cellulose CMC CAS 9004-32-4 Emulsification and Stability

Natural cellulose is the most widely distributed and abundant polysaccharide in nature, and its sources are very rich. Current cellulose modification technology mainly focuses on etherification and esterification. Carboxymethylation reaction is a type of etherification technology. Carboxymethyl cellulose (CMC) is obtained after carboxymethylation of cellulose. Its aqueous solution has the functions of thickening, film-forming, adhesion, moisture retention, colloid protection, emulsification and suspension. It is widely used in petroleum, food, medicine and so on. , textile and paper making industries, it is one of the most important cellulose ethers.

The functional properties used in food are as follows:
1. Thickening and emulsification stabilization
Edible sodium carboxymethyl cellulose can play an emulsifying and stabilizing role in beverages containing oil and protein. Generally, oil beverages are characterized by containing varying degrees of fat and a certain amount of protein, which tend to separate and float during storage, forming unsightly " collar", affecting the appearance of the product
In addition, proteins are easy to agglomerate and separate, especially for products with low pH values. Proteins must coagulate. CMC-Na can effectively solve these problems. It dissolves in water into a transparent and stable colloid, which can stabilize proteins and reduce the gap between fat and water. The surface tension makes the fat fully emulsified. Therefore, CMC-Na is often used as a thickener in the food industry.
2. Water retention effect
Sodium carboxymethyl cellulose has a hydration effect and can improve the texture of meat products, bread, steamed buns and other foods, and can make water less volatile, which can increase product yield and taste.
3. Gelation
Thixotropic sodium carboxymethyl cellulose means that the macromolecular chains have a certain number of interactions and tend to form a three-dimensional structure. After the three-dimensional structure is formed, the apparent viscosity of the solution increases; after the three-dimensional structure is broken, the apparent viscosity decreases. Thixotropy is a time-dependent change in apparent viscosity. Thixotropic carboxymethyl cellulose plays an important role in gel systems and can be used to make jelly and jam.
4. Film-forming property
Sodium carboxymethylcellulose can form a film on the surface of food, which can protect fruits and vegetables to a certain extent. Due to the existence of the film, a low oxygen and high carbon dioxide gas environment is formed between the film and fruits and vegetables, thereby reducing the risk of It improves the gas exchange rate and material exchange rate and is used to extend the shelf life of fruits and vegetables.
Sodium carboxymethylcellulose also has other properties, such as suspension and chemical stability, which also lay the foundation for its wide application in the food industry.