Sodium CarboxyMethylCellulose is an important cellulose ether, It is obtained by chemical modification of natural fiber and is a polyanion compound with good water-solubility, easily soluble in both cold and hot water, Sodium CarboxyMethylCellulose has many unusual and valuable physical and chemical characteristics such as emulsifying disparity, solid disparity, resistance to decay, being physiologically harmless etc. and is widely used as a natural macromolecular derivate.

Sodium Carboxymethyl Cellulose | Cellulose Gum 

Brief introduction

Sodium Carboxymethyl Cellulose (Cellulose Gum or CMC) is extracted from wood pulp and pure cotton cellulose. Sodium Carboxymethyl Cellulose can be divided into industrial grade and food grade. The industrial-grade Sodium Carboxymethyl Cellulose can be further divided into technical-grade and semi-purified Sodium Carboxymethyl Cellulose. And the technical-grade Sodium Carboxymethyl Cellulose (or crude CMC) generally has purity less than 80%;  the semi-purified Sodium Carboxymethyl Cellulose has purity ranging from 80% to 95%; the purified Sodium Carboxymethyl Cellulose has purity more than 99.5%. Only purified Sodium Carboxymethyl Cellulose is safe to eat. SidleyCel Sodium Carboxymethyl Cellulose can fully meet FCC IV standards, with quality and stability.

Uses

Sodium Carboxymethyl Cellulose is mainly used as a stabilizer and thickener, and widely used in milk drinks, yogurt, ice cream, baked goods, syrups. Sodium Carboxymethyl Cellulose is used in ice cream, in order to make water, fat and protein to form a uniform, dispersed and stable mixture, to avoid the appearance of ice crystals, and to have fine and smooth taste, and good formability. The addition of Sodium Carboxymethyl Cellulose in ice cream can greatly reduce the production cost.