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Send EmailSodium Carboxymethyl Cellulose, Sodium Cellulose Glycolate, Carboxymethyl Cellulose, CMC, E466, 9004-32-4
SODIUM CARBOXYMETHYL CELLULOSE (CMC - E466)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Sodium Carboxymethyl Cellulose |
| Chemical Name | Sodium Carboxymethyl Cellulose |
| Synonyms (Turkish) | Sodyum Karboksimetil Selüloz, Karboksimetil Selüloz, Selüloz Gamı, Karmeloz, Karboksil Metil Selüloz |
| Synonyms (English) | Sodium Carboxymethyl Cellulose, Carboxymethyl Cellulose, Cellulose Gum, Carmellose Sodium, CMC, Sodium Cellulose Glycolate, Tylose, Celluvisc |
| CAS Number | 9004-32-4 |
| E Number | E466 |
| Molecular Formula | [C₆H₇O₂(OH)₂OCH₂COONa]ₙ |
| Appearance | White to off-white (cream) powder or fibrous flakes |
| Odor | Odorless |
CHEMICAL STRUCTURE
Sodium Carboxymethyl Cellulose (CMC)
Cellulose Backbone (β-D-Glucose units)
|
O—CH₂—COONa (Carboxymethyl substituent)
Molecular Formula: [C₆H₇O₂(OH)₂OCH₂COONa]ₙ
SMILES: Not applicable (polymer)
InChI: Not applicable (polymer)
Structure: Cellulose derivative where carboxymethyl groups (-CH₂COONa) are substituted on the hydroxyl groups of the cellulose backbone; Anionic water-soluble cellulose ether; Degree of substitution (DS) typically 0.6-1.2.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Sodium Carboxymethyl Cellulose |
| Chemical Name | Sodium Carboxymethyl Cellulose |
| Synonyms (Turkish) | Sodyum Karboksimetil Selüloz, Karboksimetil Selüloz, Selüloz Gamı, Karmeloz, Karboksil Metil Selüloz |
| Synonyms (English) | Sodium Carboxymethyl Cellulose, Carboxymethyl Cellulose, Cellulose Gum, Carmellose Sodium, CMC, Sodium Cellulose Glycolate, Tylose, Celluvisc |
| CAS Number | 9004-32-4 |
| E Number | E466 |
| Molecular Formula | [C₆H₇O₂(OH)₂OCH₂COONa]ₙ |
| Chemical Class | Cellulose ether; Anionic polymer; Hydrocolloid; Thickener |
| Physical State (20°C) | Solid (powder or fibrous flakes) |
| Odor | Odorless |
| Color | White to off-white (cream) |
| Taste | Tasteless |
| Viscosity Grade | 5000 cps (high viscosity) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | White to off-white (cream) powder or fibrous flakes | Visual |
| Odor | Odorless | Olfactometric |
| Molecular Weight | 90,000 – 1,500,000 Da (grade dependent) | GPC |
| Bulk Density | 0.5 – 0.8 g/cm³ | ASTM D1895 |
| pH (1% Solution) | 6.0 – 8.5 (typical; varies by grade) | pH Meter |
| Natural pH | ~8.25; Commercial grades: pH 6-7.5 | – |
| Solubility in Cold Water | Soluble (swells, then dissolves) | General Method |
| Solubility in Hot Water | Soluble (disperses better) | General Method |
| Solubility in Ethanol | Insoluble | General Method |
| Viscosity (1% Solution, 25°C) | 10 – 20,000+ cP (grade dependent) | Brookfield |
| Viscosity (Food Grade) | 5000 cps (high viscosity) | Brookfield |
| Moisture Content | ≤ 10% | Gravimetric (105°C) |
| Ash Content | ≤ 5% | Gravimetric (800°C) |
| pH Stability | 6.0 – 8.5 | – |
| Degree of Substitution (DS) | 0.6 – 1.2 | – |
| Purity (Food Grade) | ≥ 99.5% | – |
| Sodium Content | ~7 – 8% | – |
| Chloride Content | ≤ 0.5% | – |
| Heavy Metals (as Pb) | ≤ 10 ppm | AAS / ICP |
| Arsenic (As) | ≤ 3 ppm | AAS / ICP |
SECTION 3: CMC GRADES AND APPLICATIONS
| Grade | Viscosity (1% sol.) | Degree of Substitution (DS) | Primary Applications |
|---|---|---|---|
| Low Viscosity | 10 – 500 cP | 0.6 – 0.9 | Pharmaceutical (tablet binder), paper coatings, detergents |
| Medium Viscosity | 500 – 2,000 cP | 0.7 – 1.0 | Cosmetics (lotions), ceramics, drilling fluids |
| High Viscosity | 2,000 – 10,000 cP | 0.8 – 1.2 | Food (thickener), ice cream, sauces, textile printing |
| Very High Viscosity | 10,000 – 20,000+ cP | 0.8 – 1.2 | Construction (tile adhesives), oil drilling, specialized foods |
| Food Grade (E466) | 5,000 cP (typical) | 0.7 – 0.9 | Food, dairy, bakery, beverages |
| Pharmaceutical Grade | Variable (USP) | 0.6 – 0.9 | Tablets, ophthalmic, suspensions |
SECTION 4: CHEMICAL PROPERTIES AND REACTIVITY
| Parameter | Information |
|---|---|
| Chemical Character | Anionic water-soluble cellulose ether; Hydrocolloid; Non-toxic; Biocompatible |
| Stability | Stable under normal conditions; Hygroscopic; Degrades at >200°C |
| Reactivity | Forms highly viscous solutions; Interacts with proteins and other polymers; May precipitate with cationic polymers |
| Incompatible Materials | Strong oxidizing agents, strong acids (hydrolysis below pH 4), cationic surfactants (precipitation) |
| Polymerization | Does not polymerize |
| Degradation Products (Heating) | Carbon monoxide, carbon dioxide, water |
| Hydrolysis | Hydrolyzes at pH <4 (precipitates); Stable at pH 6-8.5 |
| pH Sensitivity | Solubility decreases at pH <4; Becomes insoluble below pH 4 |
| Electrolyte Compatibility | Compatible with non-ionic and anionic materials; May precipitate with cations (Ca²⁺, Al³⁺) |
| Film Formation | Forms transparent, flexible films upon drying |
| Surface Activity | Mild surface activity; Acts as protective colloid |
SECTION 5: PRODUCTION METHODS
Method 1: Alkaline Cellulose Etherification
Reaction: Cellulose + NaOH → Alkali Cellulose; Alkali Cellulose + Monochloroacetic Acid → Sodium Carboxymethyl Cellulose
Description: Purified cellulose (wood pulp or cotton linters) is treated with sodium hydroxide (NaOH) to form alkali cellulose; Alkali cellulose is reacted with monochloroacetic acid (MCA) to introduce carboxymethyl groups; The reaction product is neutralized, purified, washed, dried, and milled to desired particle size. Most common industrial method.
Method 2: Slurry Process
Process: Cellulose pulp + NaOH + Monochloroacetic acid in organic solvent
Description: Cellulose is suspended in an organic solvent (isopropanol); NaOH and monochloroacetic acid are added; Reaction proceeds under controlled conditions; Product is neutralized, filtered, washed, dried, and milled. Provides higher purity and uniformity.
Method 3: Gas Phase Process
Process: Cellulose + NaOH (solid) + Monochloroacetic acid (gas)
Description: Cellulose is impregnated with solid alkali; Gaseous monochloroacetic acid is introduced; Reaction proceeds in a rotating drum; Less common; used for specific grades.
SECTION 6: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Thickener / Viscosity Enhancer | Increases viscosity of aqueous solutions; Provides pseudoplastic (shear-thinning) rheology; Effective at low concentrations; Viscosity depends on molecular weight and concentration |
| Stabilizer (Emulsions/Suspensions) | Stabilizes emulsions and suspensions; Prevents droplet coalescence and particle sedimentation; Acts as a protective colloid; Anionic – interacts with cationic systems |
| Water Retention Agent | Holds water in systems; Prevents premature drying; Critical in construction materials, food, and personal care products |
| Binder / Adhesive | Binds particles together; Used in tablets, construction materials, and ceramic applications; Forms strong, flexible films |
| Film Former | Forms clear, flexible, and tough films upon drying; Used in personal care, pharmaceuticals, and coatings |
| Rheology Modifier | Controls flow properties; Provides pseudoplastic (shear-thinning) behavior; Improves application properties (spreadability, leveling) |
| Suspension Agent | Suspends solid particles in liquids; Prevents settling and sedimentation |
| Protective Colloid | Protects colloidal systems; Prevents coagulation and flocculation; Stabilizes dispersions |
| Crystal Growth Inhibitor | Prevents ice crystal formation in frozen desserts; Inhibits sugar crystallization in confectionery |
| Zero Calorie / Soluble Fiber | Provides bulk without calories; Acts as dietary fiber |
SECTION 7: MAIN APPLICATION AREAS AND DOSAGES
| Industry / Application | Function | Typical Dosage (%) | Note |
|---|---|---|---|
| Food Industry (E466) | Thickener, stabilizer, emulsifier | 0.1 – 0.6 | Food grade required |
| Bakery (Bread, Cakes, Pastries) | Moisture retention, volume improvement | 0.1 – 0.4 | Extends shelf life |
| Cakes | Texture improvement, volume increase | 0.1 – 0.4 | – |
| Bread | Freshness preservation, volume increase | 0.1 – 0.4 | – |
| Pastries | Texture improvement, freshness | 0.1 – 0.4 | – |
| Dairy Products | Viscosity regulator, body builder | 0.1 – 0.4 | – |
| Dairy Drinks | Viscosity control, mouthfeel | 0.2 – 0.4 | – |
| Creams | Viscosity, body | 0.2 – 0.4 | – |
| Spreadable Cheese | Texture, spreadability | 0.1 – 0.2 | – |
| Yogurt | Texture, syneresis control | 0.1 – 0.4 | – |
| Frozen Desserts | Thickener, crystal control, binder | 0.1 – 0.6 | Prevents ice crystals |
| Ice Cream | Crystal control, texture | 0.1 – 0.6 | – |
| Fruit Products | Anti-settling, thickener | 0.05 – 0.4 | – |
| Pies / Fillings | Thickener, stability | 0.05 – 0.4 | – |
| Beverages (Non-alcoholic) | Suspension, mouthfeel | 0.25 – 0.35 | – |
| Syrups | Viscosity, body | 0.1 – 0.5 | – |
| Confectionery | Binder, texture | 0.5 – 2.0 | – |
| Meat & Fish Products | Water retention, mouthfeel | 0.2 – 1.0 | – |
| Pharmaceuticals | Binder, suspending agent | 1 – 5 (tablets) | USP grade required |
| Cosmetics | Thickener, stabilizer | 0.5 – 3.0 | – |
| Toothpaste | Binder, thickener | 0.5 – 2.0 | – |
| Construction | Water retention | 0.2 – 0.8 | – |
| Ceramics | Binder, plasticizer | 0.5 – 2.0 | – |
| Detergents | Soil suspension, thickener | 0.5 – 2.0 | – |
| Animal Feed | Water retention, binder | 0.5 – 2.0 | – |
| Drilling Fluids | Viscosity, filtration control | 0.5 – 2.0 | – |
| Textile Printing | Thickener | 1 – 5 | – |
| Paper Industry | Coating, sizing | 0.2 – 1.0 | – |
SECTION 8: SAMPLE FORMULATIONS
Ice Cream Stabilizer (1 L):
| Component | Amount |
|---|---|
| Milk/Cream | 1 L |
| Sugar | 100 – 150 g |
| CMC (High Viscosity) | 0.5 – 1.5 g |
| Other Stabilizers | As required |
Instructions: Mix CMC with sugar; Add to milk/cream; Heat to 85°C; Homogenize; Cool and churn.
Bread Improver (Per 100 kg Flour):
| Component | Amount |
|---|---|
| Flour | 100 kg |
| CMC | 0.1 – 0.4 kg |
| Improver blend | As required |
Instructions: Add CMC to flour during mixing; Improves volume and shelf life.
Beverage Suspension Agent (1 L):
| Component | Amount |
|---|---|
| Water | 1 L |
| CMC (Medium Viscosity) | 2 – 3.5 g |
| Sugar | As required |
Instructions: Dissolve CMC in cold water with stirring; Add sugar; Maintain suspension of pulp or flavor.
SECTION 9: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (%) | CMC Type |
|---|---|---|
| Ice Cream | 0.1 – 0.6 | High Viscosity |
| Bakery Products | 0.1 – 0.4 | Medium Viscosity |
| Yogurt | 0.1 – 0.4 | High Viscosity |
| Beverages | 0.25 – 0.35 | Medium Viscosity |
| Sauces | 0.2 – 0.5 | High Viscosity |
| Confectionery | 0.5 – 2.0 | Low-Medium Viscosity |
| Pharmaceuticals (Tablets) | 1 – 5 | Low Viscosity |
| Cosmetics | 0.5 – 3.0 | Medium Viscosity |
| Toothpaste | 0.5 – 2.0 | High Viscosity |
Instructions:
-
Dispersion: Add CMC powder slowly to vigorously agitated water; For better dispersion, mix CMC with dry ingredients (sugar, flour) before adding to water.
-
Dissolution: Allow 30-60 minutes for complete dissolution; Warm water (40-50°C) accelerates dissolution; Do not exceed 60-70°C.
-
Hydration: Complete hydration takes 1-2 hours; Viscosity increases over time.
-
pH: CMC is soluble at pH 6-8.5; Solubility decreases at pH <4; Becomes insoluble below pH 4.
-
Concentration: Recommended maximum solution concentration 2-3%.
SECTION 10: QUALITY SPECIFICATIONS
| Parameter | Food Grade (E466) | Pharmaceutical Grade (USP) | Technical Grade | Test Method |
|---|---|---|---|---|
| Appearance | White to off-white powder | White to off-white powder | White to yellowish powder | Visual |
| Viscosity (1%, 25°C) | 5000 cP (grade dependent) | Grade dependent | Grade dependent | Brookfield |
| pH (1% Solution) | 6.0 – 8.5 | 6.0 – 8.0 | 6.0 – 8.5 | pH Meter |
| Moisture Content | ≤ 10% | ≤ 10% | ≤ 12% | Gravimetric |
| Ash Content | ≤ 5% | ≤ 5% | ≤ 8% | Gravimetric |
| Purity (as CMC) | ≥ 99.5% | ≥ 99.5% | ≥ 95% | – |
| Degree of Substitution | 0.6 – 0.9 | 0.6 – 0.9 | 0.6 – 1.2 | – |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 10 ppm | ≤ 20 ppm | AAS / ICP |
| Arsenic (As) | ≤ 3 ppm | ≤ 3 ppm | ≤ 5 ppm | AAS / ICP |
| Lead (Pb) | ≤ 5 ppm | ≤ 5 ppm | ≤ 10 ppm | AAS / ICP |
| Chloride | ≤ 0.5% | ≤ 0.5% | ≤ 1.0% | – |
| Glycolate | ≤ 0.4% | ≤ 0.4% | – | – |
| Salmonella | Absent | Absent | – | Microbiological |
| E. coli | Absent | Absent | – | Microbiological |
SECTION 11: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Acute Inhalation Toxicity | Mild irritation (dust) |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Chronic Toxicity | Non-toxic; FDA GRAS status; Food additive E466 |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Reproductive Toxicity | No reproductive toxicity |
| Allergenicity | Not a known allergen |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS status; WHO JECFA approved; Food additive E466; Zero calorie; Used as dietary fiber; Very well tolerated; High doses may cause mild gastrointestinal effects |
SECTION 12: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 15: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material. Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, and water. |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 16: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed, moisture-proof containers (plastic bags, fiber drums, paper bags with PE liner). |
| Materials to Protect From | Moisture, high humidity, strong oxidizing agents, direct heat sources. |
| Shelf Life | 24 – 36 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Hygroscopic – absorbs moisture; Keep container tightly closed after opening; Protect from excessive humidity and temperature fluctuations. |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately. |
SECTION 17: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Multi-layer Paper Bag | 15 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 20 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
| Small Pack | 1 kg, 5 kg | Foil-lined plastic bags (laboratory/sample) |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 19: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food additive E466 approved by EFSA; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe) – 21 CFR 182.1745; Food additive E466 |
| Turkey | Food additive E466 (Food Codex); Subject to KKDIK regulation |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| WHO JECFA | Approved (ADI: Not specified) |
| USP/Ph.Eur. | Listed as pharmaceutical excipient |
| FCC (Food Chemicals Codex) | Listed |
| INCI | Cellulose Gum, Carmellose |
SECTION 20: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Sodyum Karboksimetil Selüloz, Karboksimetil Selüloz, Selüloz Gamı, Karmeloz, Karboksil Metil Selüloz |
| English Names | Sodium Carboxymethyl Cellulose, Carboxymethyl Cellulose, Cellulose Gum, Carmellose Sodium, CMC, Sodium Cellulose Glycolate, Tylose, Celluvisc |
| Chemical Names | Sodium carboxymethyl cellulose; Carboxymethylcellulose sodium; Cellulose carboxymethyl ether sodium salt |
| CAS Number | 9004-32-4 |
| E Number | E466 |
| Chemical Formula | [C₆H₇O₂(OH)₂OCH₂COONa]ₙ |
| HS Code | 3912.31 |
| INCI | Cellulose Gum, Carmellose |
| Synonyms | CMC, Sodium CMC, SCMC, Carmellose Sodium (USP), Tylose (brand), Celluvisc (ophthalmic) |
SECTION 21: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Sodium Carboxymethyl Cellulose (CMC) |
| CAS Number | 9004-32-4 |
| E Number | E466 |
| Molecular Formula | [C₆H₇O₂(OH)₂OCH₂COONa]ₙ |
| Appearance | White to off-white (cream) powder or flakes |
| pH (1% Solution) | 6.0 – 8.5 |
| Viscosity (1%) | 5,000+ cP (food grade) |
| Primary Function | Thickener, stabilizer, emulsifier, binder, water retention agent |
| Main Application Areas | Food (bakery, dairy, ice cream, beverages, meat), pharmaceuticals, cosmetics, construction, ceramics, detergents, paper, textiles |
| Shelf Life | 24 – 36 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | Anionic; Water-soluble; Non-toxic; Zero calorie; pH sensitive; Soluble fiber; FDA GRAS |
SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Food additive E466 – Approved by EFSA, FDA, and WHO JECFA.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Viscosity depends on concentration, molecular weight, and temperature. Higher concentration → higher viscosity; Higher molecular weight → higher viscosity; Lower temperature → higher viscosity.
-
pH sensitive – soluble at pH 6-8.5; Solubility decreases at pH <4; Becomes insoluble below pH 4.
-
Shear-thinning (pseudoplastic) behavior – viscosity decreases under shear stress; Recovers when shear is removed.
-
Grade selection is critical – choose the correct viscosity grade for your application.
-
Food vs Technical grade – food grade has higher purity and is required for food applications; Technical grade may contain impurities.
-
Color variation – white to off-white (cream) depending on purity; Food grade is lighter and more uniform; Technical grade may have slight yellowish/cream tones.
BEST PRACTICE RECOMMENDATIONS:
Food Industry (E466): Use as thickener and stabilizer; Food grade required; Choose appropriate viscosity grade (5000 cps recommended for most applications); Dosage 0.1-0.6% depending on product; Mix with dry ingredients before adding to water.
Bakery: Use for moisture retention and volume improvement; Dosage 0.1-0.4%; Extends shelf life; Improves texture and volume; Add to flour during mixing.
Dairy Products: Use as viscosity regulator and body builder; Dosage 0.1-0.4%; Prevents whey separation; Provides creamy texture; Used in yogurt, ice cream, cream cheese.
Ice Cream: Use as stabilizer to prevent ice crystal formation; Dosage 0.1-0.6%; Provides smooth, creamy texture; Improves melt resistance.
Beverages: Use as suspension agent and mouthfeel enhancer; Dosage 0.25-0.35%; Maintains suspension of pulp or flavor; Provides body.
Meat Products: Use as water retention agent and mouthfeel enhancer; Dosage 0.2-1.0%; Improves juiciness and texture; Reduces cooking loss.
Pharmaceuticals: Use as binder and suspending agent; USP grade required; Tablets (1-5%); Oral suspensions; Ophthalmic products.
Cosmetics: Use as thickener and stabilizer; Dosage 0.5-3.0%; Dissolve in aqueous phase; Provides smooth texture; Toothpaste (binder), creams, lotions.
Construction: Use as water retention agent; Dosage 0.2-0.8%; Improves workability; Extends open time; Prevents cracking.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, rain, sunlight, and high humidity; Opened packages should be resealed immediately; Shelf life: 24-36 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be incinerated in compliance with regulations.
SPECIAL NOTE ON GRADES:
CMC is available in different viscosity grades and purities:
| Grade | Purity | Viscosity | Applications |
|---|---|---|---|
| Food Grade (E466) | ≥ 99.5% | Variable | Food, dairy, beverages |
| Pharmaceutical Grade (USP) | ≥ 99.5% | Variable | Tablets, ophthalmic, suspensions |
| Technical Grade | ≥ 95% | Variable | Detergents, paper, textiles, drilling fluids |
Color Variation: White to off-white (cream) depending on purity; Food grade is lighter and more uniform; Technical grade may have slight yellowish/cream tones.
pH SENSITIVITY NOTE:
-
pH 6.0-8.5: Fully soluble, maximum viscosity
-
pH 5.0-6.0: Partially soluble, reduced viscosity
-
pH 4.0-5.0: Low solubility, very low viscosity
-
pH <4.0: Insoluble, precipitates (CMC acid formation)
Solution Preparation: Always maintain pH >6 for complete dissolution; Adjust pH with sodium hydroxide if necessary.
ALTERNATIVE PRODUCTS:
| Alternative | E Code | Properties |
|---|---|---|
| Hydroxypropyl Methylcellulose (HPMC) | E464 | Heat resistant, good film former |
| Guar Gum | E412 | Natural, high viscosity |
| Xanthan Gum | E415 | Acid and heat resistant |
| Locust Bean Gum | E410 | Ice cream and dairy products |
| Methyl Cellulose (MC) | E461 | Gel formation |
| Agar Agar | E406 | Natural, gelling agent |
| Pectin | E440 | Fruit-based products |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
