Beverages: evaluate suspension and mouthfeel.
TEXTURE & STABILITY
Sodium Carboxymethyl Cellulose Sodium CMC
A cellulose-derived hydrocolloid selected by viscosity grade for thickening and stabilization.
INGREDIENT OVERVIEW
What this ingredient
can help you explore.
Sodium CMC is sodium carboxymethyl cellulose, also called cellulose gum. It is a cellulose-derived material whose commercial grades can differ in viscosity and hydration behavior.
Also known as: Sodium CMC · Cellulose gum · Na CMC · NaCMC · Sodium cellulose glycolate · Sodium carboxymethylcellulose
CMC grade, viscosity method and hydration conditions determine performance. The same name can cover materials with different solution behavior.
Prepare product inquiryAPPLICATION SCREENING
Where it may fit.
These are technical starting points, not finished-product performance or use authorizations.
Sauces: test viscosity development and process tolerance.
Frozen desserts: assess texture and stability in the full stabilizer system.
QUALIFICATION
Questions worth asking
before approval.
START HERE
What viscosity or stability target must the grade meet in your process?
- 01
Specify viscosity range, concentration, test temperature and method.
- 02
Review degree of substitution and particle size where relevant.
- 03
Validate hydration sequence, salts, pH and shear conditions.
SPECIFICATION REFERENCE
JECFA reference requirements
Material: Sodium carboxymethyl cellulose (INS 466)
Selected identity and purity requirements from the sodium CMC monograph. They are not commercial viscosity grades and do not apply to cross-linked or enzymatically hydrolyzed CMC.
Source: FAO/JECFA · Monograph 11 (2011), Sodium Carboxymethyl Cellulose · FAO/JECFA Monograph 11 — sodium CMC
These selected standard requirements are not results for an IngredientCore product or evidence of conformity. Request the proposed commercial grade’s complete specification and supporting records; review food-use requirements for the destination market separately.
On narrow screens, scroll within the table if needed.
| Parameter / stated test conditions | Reference requirement | Unit |
|---|---|---|
| Assay — dried basis | ≥ 99.5 | % |
| Loss on drying — 105°C to constant weight | ≤ 12 | % |
| pH — 1 in 100 solution | 6.0–8.5 | Dimensionless |
| Degree of substitution | 0.20–1.50 | Dimensionless |
The monograph gives the stated drying and pH preparation conditions and refers to analytical methods. Commercial viscosity requires a separately agreed concentration, temperature and measurement method.
Request specificationGRADE & SPECIFICATION
Key parameters to confirm.
Specify viscosity with the concentration, preparation, temperature, instrument and measurement settings. A low- or high-viscosity label is too broad to compare two offers. Ask about substitution and particle characteristics where relevant.
These are procurement questions, not a supplied specification. Units below indicate reporting context, not acceptance limits. Compare the current grade, source, document revision and test method before agreeing values.
If columns extend beyond the frame, scroll the table horizontally.
| Parameter | What to request | Units or test context | Why it matters |
|---|---|---|---|
| Viscosity | Agreed range with the complete measurement method | mPa·s or cP; concentration, °C, instrument/settings | A viscosity number is not comparable without its test conditions. |
| Solution preparation | Water, dispersion, hydration time and mixing procedure | Preparation and hydration method | Lumps or incomplete hydration can change the observed result. |
| Degree of substitution | Source declaration and method where relevant | Declared value and test basis | Help distinguish grades beyond viscosity alone. |
| Particle profile | Form or sieve/particle specification | µm or sieve designation | Relate the grade to dispersion and mixing sequence. |
| Purity and solution checks | Identity, assay/purity basis, moisture and pH method | Units and method per field | Separate source acceptance from finished-food functionality. |
Define the desired flow and stability
Describe the system: Describe the beverage, sauce or frozen dessert, desired viscosity or suspension, pH, salts, heat, mixing/shear and hydration sequence.
Observe in a controlled trial: Compare hydration, viscosity after processing, separation or suspension, mouthfeel and storage behavior. Trial the complete stabilizer system; a solution-test viscosity is not a finished-food guarantee.
A trial informs selection for that material and process; it is not a guarantee for a different grade or future batch.
PURCHASING QUESTIONS
Sodium CMC: what to ask next.
Can I compare viscosity figures directly?
Only after matching concentration, preparation, temperature, instrument and measurement settings. Ask for the method with the range, not just a single viscosity figure.
Is cellulose gum the same procurement description as CMC?
The terms can identify sodium CMC, but the name alone does not settle grade or source. Include the full identity and required viscosity method in the inquiry.
What should I include for a hydration problem?
Give water quality, pH, salts, order of addition, temperature, mixing and time. State whether the problem is lumping, slow viscosity development or instability after processing.
Packaging, handling & ordering
Include volume, delivery destination and required timing in the inquiry. Ask about available pack formats, minimum order, sample terms and transport arrangements for the specific offer. Confirm storage instructions, shelf life and label details against the proposed source’s current records.
Identity reference points
These sources support technical identity checks. They do not establish a supplied grade, source approval or permission in every food or market.
DOCUMENT REQUEST
Request documents for Sodium CMC.
State the grade, source if known, food application, destination market and purpose. Ask about Current specification, viscosity and hydration test methods, grade-specific TDS if available, and representative COA; confirm availability. Availability and permission to share must be confirmed for the proposed supply. Certificates must match their own entity, site and scope.
NEXT STEP
Prepare product inquiry Bring us your application brief.
Include the food category, target function, expected volume, destination market and documents you need.