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Carboxymethyl cellulose-CMC in the food industry, as ice cream, canned food, fast cooking, jam, syrup, sherbet, dessert, ice cream, drinks, etc. as a thickener, adhesive agent or by shape.
Carboxy Methyl Cellulose(CMC) Preparatio:
Carboxy Methyl Cellulose(CMC)is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid. The polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive. The functional properties of Fooding Carboxy Methyl Cellulose(CMC) depend on the degree of substitution of the cellulose structure (i.e., how many of the hydroxyl groups have taken part in the substitution reaction), as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents. CMC belongs to food additives.
Carboxy Methyl Cellulose(CMC) Use:
Carboxy Methyl Cellulose(CMC) is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. As a food additive, it has E number E466 . It is also a constituent of many non-food products, such as K-Y Jelly, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing and various paper products. It is used primarily because it has high viscosity, is non-toxic, and is non-allergenic.
In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution. Carboxy Methyl Cellulose(CMC) is used as a thickeners in non-volatile eye drops (artificial tears). Sometimes it is methyl cellulose(CMC) which is used, but its non-polar methyl groups (-CH3) do not add any solubility or chemical reactivity to the base cellulose.
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