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Home Products Type 6-Common Food Grade Sodium Carboxymethyl Cellulose

Hydroxypropyl Methylcellulose Ether(HPMC) Hydroxyethylmethylcellulose(HEMC) Hydroxyethyl Cellulose Ether(HEC) Hydroxy Propyl Cellulose(HPC) Methylcellulose(MC) Polyanionic Cellulose(PAC) Sodium Carboxymethylcellulose(CMC) Cellulose Acetate(CA)

Hydroxypropyl Methylcellulose Ether(HPMC)

Hydroxyethylmethylcellulose(HEMC)

Hydroxyethyl Cellulose Ether(HEC)

Hydroxy Propyl Cellulose(HPC)

Methylcellulose(MC)

Polyanionic Cellulose(PAC)

Sodium Carboxymethylcellulose(CMC)

Cellulose Acetate(CA)

Type 6-Common Food Grade Sodium Carboxymethyl Cellulose

Hanhua Chemical

Specifications

HS Code

365569

Packing & Storage

Packing	25 - kg bags for Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose.
Storage	Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose should be stored in a cool, dry place. Keep it away from direct sunlight and sources of heat to prevent degradation. Store in a well - sealed container to avoid moisture absorption and contamination. Ensure the storage area is clean and free from chemicals that could react with it.
Shipping	Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose is shipped in sealed, moisture - resistant packaging. It's transported under ambient conditions, safeguarded from contaminants to maintain its food - grade quality during transit.

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General Information

Historical Development

Type 6 - Common food-grade sodium carboxymethyl cellulose. Although its substance is commonly used today, it can be traced back to its source, and there is something to be said. In the past, chemical research has gradually flourished, and everyone has been seeking materials. Generations of researchers have worked hard and tried countless times. At the beginning, I only knew a little about its properties, but after a long time of research and improvement, the process has gradually refined. From ignorance of it, to being able to ripen good products. Looking at its development, it is like a long river, although it is not achieved overnight, it has moved forward step by step. Since the beginning of the beginning, it has been able to produce high-quality Type 6 - Common food-grade sodium carboxymethyl cellulose stably. It is thanks to the unremitting efforts of predecessors that it is widely used today.

Product Overview

Today there is Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose, which is a kind of food-grade sodium carboxymethyl cellulose. It is unique in nature and has a wide range of uses in the food field. Looking at its shape, it is mostly powdery, white in color and fine in texture. It can increase the viscosity of food, retain its moisture, make food texture better and taste especially good. In baked goods, it can extend its shelf life and protect its soft state; in beverages, it can prevent ingredient precipitation and make it uniform and stable. Because of its good water solubility, stability and safety, it meets the strict requirements of food production, so it is favored in the food industry and is a good choice for food quality improvement.

Physical & Chemical Properties

Type 6 - Common food grade sodium carboxymethyl cellulose, its physicochemical properties are crucial. The appearance of this substance is often white or slightly yellow fibrous powder, odorless and tasteless. It has good water solubility, can quickly swell in water and form a uniform colloidal solution. Chemically, sodium carboxymethyl cellulose has ionic properties and can react with a variety of metal ions. Its aqueous solution has a high viscosity and increases with concentration, which makes it widely used as a thickener in the food industry. In addition, it also has certain emulsification and stability, which can effectively prevent the stratification or precipitation of ingredients in food, thus ensuring the stability of food quality and taste.

Technical Specifications & Labeling

Today there are products of Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose, and its technical specifications and identification (product parameters) are the key. The technical specifications of this product are related to the accuracy of the production process and the appropriate proportion of materials used, which must be carried out in accordance with specific methods. The identification (product parameters) shall indicate the composition, purity, scope of application, etc. The ingredients must be detailed, the purity shall be accurately marked, and the scope of application shall not be ambiguous. In this way, the user can understand its nature and use, and make good use of it in food production and other fields to ensure its good quality, meet the strict requirements of food grade, and avoid the risk of misuse.

Preparation Method

The preparation method of Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose is related to the raw materials and production process, reaction steps and catalytic mechanism. First, the refined cellulose is prepared, and the alkali solution is swollen to make the structure loose. Then chloroacetic acid is taken and mixed with the swollen cellulose in proportion. Under a specific temperature and pressure, an etherification reaction is initiated. Among them, the alkali is used as a catalyst to promote the chemical bonding of the two. After the reaction is completed, it is neutralized and washed to remove excess reagents. Then dried and crushed to obtain the finished product. The key to the process is precise temperature control, time control and the ratio of raw materials to ensure the uniformity and stability of the product, reaching the food grade standard. In this way, high-quality Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose can be obtained.

Chemical Reactions & Modifications

Since modern times, there have been many people studying the transformation of Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose. The transformation of this substance is related to the transformation and transformation. Under various conditions, the clutch potential between molecules is different, or it converges with other substances to form a new combination. On the change of its transformation, there are also some points to be investigated. The ease of temperature and pressure, or the difference of the medium, can cause its properties to change. For example, when the temperature is high, its activity or increase should be accelerated; and in special media, its structure or minor changes also follow. Such changes in transformation and transformation are deeply observed by those who study this substance. Only by understanding it can we make good use of it in various industries such as food, so that it can be used to the best of its ability and benefit the world.

Synonyms & Product Names

Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose, this product is widely used in diet. It has many different names, and it is also known as cellulose glue in the city, or sodium carboxymethyl cellulose food grade. All refer to this Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose. This product is stable and is often used as a thickening, emulsifying and stabilizing agent in the preparation of food. It can make the texture of food uniform and taste better. Because of its characteristics, it is named "food grade". Although there was no such thing in ancient times, the food industry depends on it today. It can be seen in cakes, beverages, and other foods, making it an indispensable material for food production.

Safety & Operational Standards

Type 6-Common Food Grade Sodium Carboxymethyl Cellulose Safety and Operating Specifications Type 6-Common Food Grade Sodium Carboxymethyl Cellulose is an additive commonly used in the food industry. It plays a wide range of roles in food, but its safety and operating standards cannot be ignored. First word is safe. This substance has been verified by many experiments and practices, and it is not harmful to the human body within the specified dosage. If used in excess, it may cause gastrointestinal discomfort. Therefore, when using this product, it must follow the established standards to ensure that the dosage is accurate. Operating specifications are also key. When taking it, use clean utensils to avoid contamination. The storage place should be dry and ventilated to prevent it from being damp and deteriorating. Before use, its properties should be carefully checked. If there is any abnormality, it should not be used. When preparing, add it slowly according to the exact ratio, stir it thoroughly, and ensure that it is evenly dispersed. Furthermore, the production site should also be kept clean. Operators should strictly abide by hygiene standards, wear clean work clothes, and wear masks and gloves to prevent impurities from mixing. In short, Type 6-Common Grade Food Sodium Carboxymethyl Cellulose is a good agent for food processing, but safety and operation practices are related to food quality and human health, and must not be slack. If used properly, it can increase the quality of food; a little poor pool, or have adverse consequences. Therefore, practitioners should exercise caution and adhere to strict regulations to ensure food safety.

Application Area

Type 6 - Common food grade sodium carboxymethyl cellulose, its application field is quite wide. In the food industry, it can be used as a thickening agent to make the soup thick and the pastry texture better; in beverages, it can prevent the precipitation of ingredients and maintain uniform stability. In the pharmaceutical field, it can be used as a drug excipient to help drug molding and regulate the rate of drug release. In the daily chemical industry, adding toothpaste can thicken and moisturize, and stabilize the emulsion system in skin care products. With its unique properties, this substance plays a key role in multiple application fields and contributes an important force to the development of various industries.

Research & Development

Since modern times, there have been many researchers studying food additives, and Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose is also of great importance to researchers. I have devoted myself to studying its properties and uses in detail. At the beginning, I explored its source and found that it was formed from natural fibrin through chemical transformation. Then I observed its properties, and it was easily soluble in water, with excellent viscosity and stability. Looking at its use, it has obvious effect in all fields of food, which can increase the consistency of food and ensure the stability of texture. I also think about its development. At present, the food industry is prosperous, and I am seeking higher and higher levels of it. It is necessary to refine the research process to improve its quality and expand its new use. Looking to the future, Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose can shine in the food industry, contribute to the prosperity of the industry, and promote the progress of food technology.

Toxicity Research

Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose Toxicity of this product. This is a food-grade product and is often used in the diet. However, although it is food-grade, the toxicity cannot be ignored. Measured by various methods to observe its impact on organisms. In animal experiments, its state after ingestion, whether there are signs of discomfort, and changes in organs. After many tests, no obvious signs of acute toxicity were found. Long-term feeding did not show signs of chronic toxicity, and organ functions were stable. And it is difficult to be decomposed and absorbed during the digestion process of the human body, and is mostly released with waste. From this perspective, Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose has low toxicity and can be used in food applications to ensure safety. However, it should also be used in accordance with regulations and should not be used in excess.

Future Prospects

In today's world, Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose is very useful in the food field. It has thickening and stabilizing effects, and is a good agent for improving food quality. Looking to the future, technology is advancing, and this product may have more optimizations. Developers should strive to improve its purity and performance, so that it can be used efficiently in different food systems. And as consumers pay more and more attention to food quality and safety, Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose must be improved and strictly adhere to safety standards. Or can open up new application fields, emerge in emerging food categories, and contribute to the development of the food industry.

Frequently Asked Questions

Type 6 Common Food Grade Sodium Carboxymethyl Cellulose

Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose, which has a wide range of uses. In the field of cooking meals, it is often used as a thickening agent. For example, in soups, adding this agent can make the soup thicker in texture and more mellow in taste. It is similar to the delicacies cooked by imperial chefs in ancient times. In order to make the soup thicker to improve the texture and flavor of the dishes, various thickening substances will be used skillfully. This agent has the same effect. In the baking industry, it can stabilize the structure of food. When making bread and cakes, it can prevent moisture from dissipating too quickly and maintain the soft taste of the products, just like the ancient pastry masters carefully prepare ingredients to maintain the good shape and taste of the noodles. In frozen food, it can inhibit the formation of ice crystals and ensure the quality of the food, just like when the ancients preserved ice products, they took ingenious methods to delay the change of the shape of the ice. In the beverage industry, it can make the ingredients in the beverage evenly dispersed without precipitation and stratification, just like the ancients made mixed drinks, and strive to blend the ingredients evenly. In dairy products, it can enhance its stability and make the emulsion structure more stable, just like when the ancients made dairy products, exploring methods to ensure the quality and stability of dairy products. In the manufacture of candy, it can adjust the texture and taste of candy, or make it more resilient, or make it softer and waxy, just like the taste of ancient craftsmen carefully carved candy. Overall, Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose plays a key role in the food industry, greatly enhancing the quality and characteristics of food.

Type 6 Common Food Grade Sodium Carboxymethyl Cellulose What is the amount added to food?

Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose is added to food, which often varies according to the type of food and regulatory requirements. In the genus of bread and cakes, for thickening and moisturizing, the amount added is about 0.1% - 0.5% of the quality of flour. If too much is added, it may cause sticky taste and lose its soft texture. For beverage categories, such as yogurt and juice drinks, it is designed to stabilize suspension and prevent precipitation. The amount added is about 0.05% - 0.2%. Within this range, the beverage can be guaranteed to be uniform and stable, and the taste is delicate. Excessive amount will make the beverage too thick and affect the drinking experience. In the processing of meat products, it is used as a water retaining agent and thickener, and the addition amount is usually 0.2% - 0.5%. Appropriate addition can improve the moisture retention of meat products and improve the texture and taste. If the excess amount is added, it may affect the flavor and texture of meat products. In sauce products, such as jams and salad dressings, the addition amount is about 0.3% - 1%. It can adjust the consistency of the sauce and improve the stability. However, if too much is added, the sauce may be too hard, which will affect the application and consumption. Countries and regions have clear regulations and standards for the use of food additives. Food producers must follow relevant regulations and precisely control the amount added to ensure food safety and quality.

Type 6 Common Food Grade Sodium Carboxymethyl Cellulose Compared to Other Thickeners

Type + 6 - Common Food Grade Sodium Carboxymethyl Cellulose is unique among all thickeners. The advantage of this agent is its good solubility. Looking at other substances, or difficult to dissolve quickly, it is difficult to evenly cloth in the ingredients, and this product is easy to dissolve in water. In an instant, it melts with the liquid, so that the texture of the material is uniform, and there is no fear of clumps. Furthermore, its thickening effect is very good. Compared with other thickeners, under moderate dosage, it can make the food get a suitable consistency. Neither too thick, causing the taste to be stagnant, nor too thin, damaging its texture. Taking soup as an example, thickening with this agent can make the soup moderately thick, smooth in the mouth, and better in flavor. And its stability is excellent. It can maintain the shape and texture of the food at different temperatures and pH levels. If thickened with other agents, in case of temperature fluctuations or slight changes in acid and alkali, it is easy to cause changes in the properties of the food, and this product can be as stable as a rock, making the quality of the food constant. And it has good compatibility. It is compatible with all kinds of food ingredients and does not produce antagonism. Whether it is sugar, protein, or oil, it does not damage the properties of each ingredient, but can complement each other and improve the overall quality of the food. Furthermore, this agent is safe and safe, and is a food-grade material. Compared with some thickeners, or there are safety concerns, this Type + 6 - Common Food Grade Sodium Carboxymethyl Cellulose has been strictly tested and used in food, which can make eaters feel at ease and have no health problems. Therefore, in food production, its advantages are significant and it is the best choice for thickeners.

Type 6 Common Food Grade Sodium Carboxymethyl Cellulose

Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose is a commonly used food grade product. Its storage conditions are crucial, which is related to the quality and utility of this product. This product should be placed in a cool place, protected from direct sunlight. Hot sunlight, if often exposed to this, it is easy to cause its chemical structure to change and damage its inherent properties. And it needs to be kept dry, too heavy moisture, or make it absorb moisture and agglomerate, which affects the ability to disperse and dissolve, so that it cannot be evenly distributed in food processing applications, and it is difficult to achieve the expected effect. The place of storage should be a clean place, away from filth, odor and pollution sources. Otherwise, contamination with impurities and odors will not only damage its purity, but also affect the flavor and safety of the food. Furthermore, this product should be sealed and stored. Air circulation can easily cause moisture loss or absorb too much moisture, and contact with substances in the air, or cause chemical reactions, reduce its activity and reduce its quality. In terms of temperature, it should be controlled in a moderate range, not too high or too low. High temperature accelerates chemical reactions and causes them to deteriorate; low temperature may change its physical form and affect use. Generally speaking, it is appropriate to be between 15 ° C and 35 ° C. Following these preservation methods can ensure the high quality of Type 6 - Common Food Grade Sodium Carboxymethyl Cellulose and play its due role in food processing and other applications.

Type 6 Common Food Grade Sodium Carboxymethyl Cellulose Effects on Human Health

Food-grade sodium carboxymethyl cellulose (CMC-Na) is often used in various foods. Whether it affects human health or not is related to people's livelihood and cannot be ignored. According to Gu Li, food-grade sodium carboxymethyl cellulose has been verified by many parties and has no obvious harm to the human body within the scope of reasonable use. This substance is often used as a thickener and stabilizer to make food have a suitable texture and shape. In many food production techniques, it plays an important role in helping food achieve the required quality. Many books and studies have recorded that after an appropriate amount of food-grade sodium carboxymethyl cellulose enters the human body, it is difficult for the human digestive system to decompose and absorb it, so it is mostly excreted with metabolism, and there seems to be no risk of accumulation. Looking at many consumption examples in the past, there is no definite evidence that human health is damaged due to normal intake of this substance. However, everything is appropriate. Although it is safe to use within the specified dose, if it is overadded, or reacts with other substances under unknown circumstances, it may also affect human health. Therefore, when using this substance in food processing, it is necessary to strictly abide by the regulations to ensure that the dosage is appropriate, so as to ensure the healthy diet of the people, so that this food additive can play its due effect without worries.