PRODUCTS

CELLULOSE GUM

Cellulose gum is mainly used as a stabilizer and thickener, and widely used in milk drinks, yogurt, ice cream, baked goods, syrups.
Cellulose gum 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.
Cellulose gum used in the textile industry can produce paper.

CAS Number: 9004-32-4
EC Number: 618-378-6
MDL number: MFCD00081472
E number: E466 (thickeners, ...)
Molecular Formula: C8H15NaO8
Molecular Weight: 262.1897 g/mol

SYNONYMS:
Carboxymethylcellulosesodium salt, 9004-32-4, SODIUM CARBOXYMETHYL CELLULOSE, sodium, 2,3,4,5,6-pentahydroxyhexanal, acetate, Carboxymethylcellulose sodium (USP), Carboxymethylcellulose cellulose carboxymethyl ether, Celluvisc (TN), Carmellose sodium (JP17), CHEMBL242021, C.M.C. (TN), CHEBI:31357, Sodium carboxymethyl cellulose (MW 250000), D01544, Sodium cellulose glycolate, Na CMC, CMC, cellulose gum, sodium CMC, carboxymethyl cellulose, Carboxymethyl cellulose, CMC-Na, cellulose gum, carmellose sodium, b10, carbo, Carboxyl Methyl Cellulose sodium, cmc2, Color Speckles, Cellex, Carboxymethylcellulose sodium, unspecified form, Carmellose sodium, Cellulose gum, CMC, Sodium carboxymethyl cellulose, Sodium carboxymethylcellulose, Sodium cellulose glycolate, Sodium CMC, Carboxymethyl Cellulose Sodium Salt, 9004-32-4, SODIUM CARBOXYMETHYL CELLULOSE, sodium;2,3,4,5,6-pentahydroxyhexanal;acetate, Carboxymethylcellulose sodium (USP), Carboxymethylcellulose cellulose carboxymethyl ether, Celluvisc (TN), Carmellose sodium (JP17), CHEMBL242021, SCHEMBL25311455, C.M.C. (TN), CHEBI:31357, Sodium carboxymethyl cellulose (MW 250000), D01544, M.W. 700000(DS=0.9), 2500 - 4500mPa.s, Sodium Cellulose Glycolate, Carboxymethyl Cellulose Sodium, CMC-Na, Na–CMC, Sodium CMC, Modified Cellulose, Cellulose Derivatives, Anionic Carboxy Methyl Cellulose, Anionic Modified Cellulose, Anionic Cellulose Derivatives, Cellulose Gum, CMC, Carboxymethyl Ethers of Cellulose, Sodium Salt of Carboxymethyl Ether of Cellulose, Carboxymethyl cellulose, sodium salt , Cellulose, carboxymethyl ether, sodium salt , CMC , Cellulose gum , Sodium carboxymethyl cellulose, (C30-H43-O26-Na3)n, carboxymethyl cellulose, carboxymethyl cellulose, sodium salt, cellulose, carboxymethyl ether, sodium salt, cellulose gum, sodium cellulose glycolate, cellulose glycolic acid, sodium salt, Cellogen, Cellpro, Cellufix FF 100, Cellugel, Collowel, Copagel, CMC, Courlose, C.N Cellulose, Daicel, sodium CMC, Polycell, Cellolax, Aquaplast, Tylose, Blanose, Unisol, Carbose 1M, Cehol, Carmethose, Vegetable gum, 466, Cellofas, Finnfix, CCRIS 3653, Cellofas B, Cellofas B5, Cellofas B50, Cellofas B6, Cellofas C, Cellogel C, Cellogen 3H, Cellogen PR, Cellogen WS-C, Cellufresh, Cellulose carboxymethyl ether sodium salt, Cellulose sodium glycolate, Cellulose, carboxymethyl ether, sodium salt, low-substituted, Celluvisc, CM-Cellulose sodium salt, CMC 2, CMC 3M5T, CMC 41A, CMC 4H1, GPR, Finnfix Purified Range, Cellogen BSH-5, 6A, 7A,WS-A,HP-4H, HSSH, Carboxymethyl cellulose, sodium salt , Cellulose, carboxymethyl ether, sodium salt , CMC , Cellulose gum , Sodium carboxymethyl cellulose, Carboxymethyl Cellulose Sodium Salt, Sodium Cellulose Glycolate, Carboxymethyl Cellulose Sodium, CMC-Na, Na–CMC, Sodium CMC, Modified Cellulose, Cellulose Derivatives, Anionic Carboxy Methyl Cellulose, Anionic Modified Cellulose, Anionic Cellulose Derivatives, Cellulose Gum, CMC, Carboxymethyl Ethers of Cellulose, Sodium Salt of Carboxymethyl Ether of Cellulose, Carboxymethyl cellulose, sodium salt , Cellulose, carboxymethyl ether, sodium salt , CMC , Cellulose gum , Sodium carboxymethyl cellulose, Carboxymethylcellulose; carmellose; E466

Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
The addition of carboxylic acid groups to Cellulose gum backbone allows carboxymethyl cellulose to be dissolved in water unlike natural cellulose.

This allows Cellulose gum's use in numerous food and pharmaceutical applications that require water-soluble polymers.
Cellulose gum is considered a fairly safe food additive.
Cellulose gum doesn’t have any nutritional value or health benefits, but it can be a very useful addition to all kinds of products.

Cellulose gum is a versatile additive due to its ability to retain water, thicken liquids, regulate flow properties, suspend and stabilize dispersions and act as a film forming agent.
Cellulose Gum, also known as carboxymethyl cellulose (CMC) or sodium carboxymethyl cellulose, is a common ingredient used in cosmetics.

Cellulose gum is a white or off-white powder that serves as a versatile additive in cosmetic formulations.
Cellulose gum's presence in cosmetics helps to enhance product texture, viscosity, and overall performance.

Cellulose Gum has excellent water-binding properties, contributing to improved hydration and moisture retention in skincare and hair care products.
Cellulose gum is valued for its ability to create smooth and creamy formulations while providing stability and consistency.

The chemical formula of Cellulose Gum is C8H15NaO8.
Cellulose gum is a chemically-treated cellulose derivative.
Cellulose gum is a water-soluble polymer obtained by chemical modification of natural cellulose with carboxymethyl groups.

Cellulose Gum is a water-soluble polysaccharide derived from natural cellulose, typically produced via chemical modification (e.g., carboxymethylation).
In cosmetics, Cellulose gum functions as a thickener, stabilizer, and film-forming agent to improve formula texture and system stability.

Carboxymethyl cellulose, also known as carboxymethyl cellulose sodium or cellulose gum (E466), is a synthetic chemical compound that is a derivative of cellulose.
Cellulose gum contains carboxyl groups in its structure, which gives it thickening, stabilizing and gelling properties.

Cellulose gum is commonly used in the food industry as a food additive.
Cellulose gum is a common ingredient in the food and pharmaceutical industries.
Manufacturers use Cellulose gum as a thickening agent, a stabilizer, and an emulsifier in various products.

Although it has no nutritional value, cellulose gum is generally a safe food additive when people consume it in small quantities.
As processed foods have become an increasingly common part of the Western diet, people have become more curious about food additives such as cellulose gum.

Cellulose gum is a chemically modified form of cellulose, a polymer that naturally occurs in plant cell walls.
Cellulose gum primarily derives from wood pulp, also known as saw dust, or cotton.
Cellulose gum is also called carboxymethyl cellulose (CMC) or E466 as a food additive.

Cellulose gum is a versatile ingredient that can improve the texture of food products, prevent caking and clumping, and extend shelf life.
Cellulose gum is a natural, plant-derived ingredient that is most often used as a thickener but also used as a film-forming agent.

The versatility of cellulose gum makes it a valuable addition to many types of water-based formulas since it also helps control viscosity to improve how products dispense.
In addition, cellulose gum plays a role in stabilizing water-based emulsions.

Cellulose gum has been deemed safe as used in cosmetics by the Cosmetic Ingredient Review panel.
Cellulose gum is also a food-grade ingredient, further testament to its safety.
Usage levels of Cellulose gum in cosmetics and oral care products such as toothpaste range from 0.0002–20%.

Carboxymethyl Cellulose or Cellulose Gum is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
Cellulose gum is a thickening agent that is made by reacting CELLULOSE (wood pulp, cotton lint) with a derivative of acetic acid (the acid in vinegar).

It is also called cellulose gum.
Cellulose gum, or sodium carboxymethyl cellulose (sodium CMC), is a multi-functional ingredient that can be used as a thickener, binder, emulsifier and stabilizer in food with the European food additive number E466.

Together with xanthan gum, they’re the most used and common thickener among others in food applications.
Commonly we call Cellulose gum (used in food) is its salt, sodium carboxymethyl cellulose or sodium CMC instead of carboxymethyl cellulose itself.

Due to the poor water solubility of Cellulose gum, it is usually made into its sodium salt in order to be better use it.
Cellulose gum is a water-soluble cellulose ether obtained by chemical modification from natural cellulose such as cotton linter or wood pulp.
Cellulose Gum (sodium carboxymethylcellulose, CMC) is widely used as a thickener to bind water.

Cellulose gum prevents syneresis and adds desirable flow properties to formulations.
Used mostly in toothpaste formulations, Cellulose Gum can also be used to provide hold in denture cream and powder formulations.
Cellulose gum is available in a wide variety of grades for different formulation needs.

Medium viscosity range of 1500-3100 cps.
Cellulose gum, also known as CMC or carboxy-methylcellulose, is a plant based food ingredient derived from cellulose, the most abundant organic compound on earth.

Cellulose is found in the cell walls of all plants and is typically the biggest source of insoluble fiber in fruits and vegetables.
Cellulose gum is often used in foods and beverages to create texture and improve mouthfeel, as well as to retain moisture and stabilize recipes.
Cellulose Gum is a highly purified Sodium Carboxymethylcellulose.

Cellulose gum is supplied as a white to cream-colored powder.
Cellulose gum is a tasteless, odorless, thickener, stabilizer, or dispersant.
Cellulose gum (Sodium carboxymethyl cellulose or CMC) is a versatile, cost-effective and easy-to-use thickener.

USES and APPLICATIONS of CELLULOSE GUM:
Cellulose Gum is widely employed as a stabilizer, emulsifier, and thickening agent.
Cellulose gum is widely used as a thickener, stabilizer and emulsifier.
Cellulose Gum plays an important role especially in food, pharmaceutical, cosmetic and industrial products.

Cellulose gum is often used in its sodium salt form, sodium carboxymethyl cellulose.
Cellulose gum is used in applications ranging from food production to medical treatments.
Cellulose gum is commonly used as a viscosity modifier or thickener and to stabilize emulsions in both food and non-food products.

Cellulose gum is used primarily because it has high viscosity, is nontoxic, and is generally considered to be hypoallergenic, as the major source fiber is either softwood pulp or cotton linter.

Cellulose gum is also used in non-food products which include products such as toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, reusable heat packs, various paper products, filtration materials, synthetic membranes, wound healing applications, and also in leather crafting to help burnish edges.

Moreover, Cellulose gum has been used extensively to characterize enzyme activity from endoglucanases (part of the cellulase complex).
Cellulose gum is a highly specific substrate for endo-acting cellulases, as its structure has been engineered to decrystallize cellulose and create amorphous sites that are ideal for endoglucanase action.

Cellulose gum is desirable because the catalysis product (glucose) is easily measured using a reducing sugar assay, such as 3,5-dinitrosalicylic acid.
Using Cellulose gum in enzyme assays is especially important in screening for cellulase enzymes that are needed for more efficient cellulosic ethanol conversion.

Cellulose gum was misused in early work with cellulase enzymes, as many had associated whole cellulase activity with CMC hydrolysis.
As the mechanism of cellulose depolymerization became better understood, Cellulose gum became clear that exo-cellulases are dominant in the degradation of crystalline (e.g. Avicel) and not soluble (e.g. CMC) cellulose.

In laundry detergents, Cellulose gum 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.
Cellulose gum is also used as a thickening agent, for example, in the oil-drilling industry as an ingredient of drilling mud, where it acts as a viscosity modifier and water retention agent.

Cellulose gum is sometimes used as an electrode binder in advanced battery applications (i.e. lithium ion batteries), especially with graphite anodes.
Cellulose gum's water solubility allows for less toxic and costly processing than with non-water-soluble binders, like the traditional polyvinylidene fluoride (PVDF), which requires toxic n-methylpyrrolidone (NMP) for processing.

Cellulose gum is often used in conjunction with styrene-butadiene rubber (SBR) for electrodes requiring extra flexibility, e.g. for use with silicon-containing anodes.
Cellulose gum is also used in ice packs to form a eutectic mixture resulting in a lower freezing point, and therefore more cooling capacity than ice.

Aqueous solutions of Cellulose gum have also been used to disperse carbon nanotubes, where the long CMC molecules are thought to wrap around the nanotubes, allowing them to be dispersed in water.
In conservation-restoration, Cellulose gum is used as an adhesive or fixative (commercial name Walocel, Klucel).

Cellulose gum is widely used in the food industry as a stabilizer, thickener, gelling agent and viscosity regulator.
Cellulose gum is often used in the production of food products such as sauces, beverages, jams, mousses, confectionery, and in gluten-free products as a substitute for gluten.

Cellulose gum is used as a suspending agent, thickener, in creams, and hair care products.
Use of Cellulose gum: Recommended use level 0.5-4%.
Cellulose gum is used for external use only.

Applications of Cellulose gum: Skin care, facial care, oral care, toothpastes, denture creams & powders
Cellulose gum is used in toothpaste.
The food-grade of cellulose gum is primarily used as a thickener in our daily food.

In the taste, Cellulose gum imparts the food a thickening and creamier characteristics, making it more appealing to consumers compared with that without it.
Generally, Cellulose gum functions as a thickening, suspending, emulsifying, stabilizing and film-forming agent in many foods such as in beverages, bakery, dairy, dessert products and meat products.

Cellulose gum can also replace some other thickeners, like guar gum, gelatin, agar, sodium alginate and pectin in some food applications.
The application of Cellulose gum is various according to varieties of viscosities and mesh sizes.
Cosmetics: Per the “European Commission database for information on cosmetic substances and ingredients”, cellulose gum acts as a binding, emulsion stabilising, film forming, masking and viscosity controlling agent in cosmetic and personal care products.

Toothpaste: Cellulose gum's role in toothpaste is to enable the liquid and solid raw material mix completely and provide the toothpaste a proper viscosity, brightness and smoothness in molding and flowing.
Other uses of Cellulose gum such as in oil drilling, detergent, paper making, textile, mining, ceramic and so on.

Cellulose gum has wide applications, including food, daily chemicals, papermaking, printing and dyeing, oil drilling, etc.
Cellulose gum has stable performance.
Especially in beverages, Cellulose gum has such characteristics as preventing precipitation and layering of beverages, improving the taste, and enhancing resistance to high temperatures.

The addition of cellulose gum in ice cream can greatly reduce the production cost.
Cellulose gum can also be used in oil drilling and personal care products (toothpaste, hair gel, shampoo, lotion and ointment).
The cellulose gum used in the textile industry can produce paper.
The crude cellulose gum is used in small-scale laundry detergents.

-Application of Cellulose gum in Fruit Squash:
In fruit squash, the proportion of solids is larger than that of liquids, so sedimentation of solids to the bottom of container usually arises in these drinks.
When Cellulose gum is used in fruit squash, it enables the flesh and fruit suspending in the packaging container to be well-distributed, full, bright and striking in color, and it can also extend the storage life of fruit squash.

-Application of Cellulose gum in Acid Milk Drinks:
Acid milk drink is a kind of mixed milk drink with sweet & sour tastes and processed from the materials including water, milk (or milk powder, yoghurt after fermentation and inactivation), emulsion stabilizer, citric acid, fruity essence and synthetic pigment.

Some acid milk drink manufacturing enterprises add a small amount of juice and natural pigment in the product ingredients to increase the selling point and attract consumers.

In acid milk drinks, the use of Cellulose gum can stabilize the texture of drinks, prevent sedimentation and layering in drinks, improve the taste and enhance the heat resistance.
In the production process, some acid milk drink manufacturing enterprises only use Cellulose gum as the thickening stabilizer while other enterprises compound Cellulose gum, other thickening stabilizers and emulsifying agent and put into use in the production of acid milk drinks.

-Food uses of Cellulose gum:
Cellulose gum is registered as E466 or E469 (when it is enzymatically hydrolyzed).
Cellulose gum is used as a viscosity modifier or thickener and to stabilize emulsions in various products, including ice cream, mayonnaise, and beverages.
Cellulose gum is also used extensively in gluten-free and reduced-fat food products.

Cellulose gum injections have also been used in food fraud, to fraudulently increase the weight and visual appeal of shrimp and prawns so as to short-weight customers.
Cellulose gum's variable viscosity (high while cold, and low while hot) makes it useful in the preparation of cold foods and textures in beverages and edible gels.

With a degree of substitution (DS) around 1.0, Cellulose gum can prevent dehydration and shrinkage of gelatin while also contributing to a more airy structure.
In some foods, Cellulose gum can be used to control oil and moisture content.

Cellulose gum is used to achieve tartrate or cold stability in wine, which can prevent excess energy usage while chilling wine in warm climates.
Cellulose gum is more stable than metatartaric acid and inhibits tartrate crystal nucleation and growth.

Cellulose gum is widely used in the ice cream industry to make ice creams without the need for churning or extremely low temperatures.
Cellulose gum is used in baking breads and cakes.
The use of Cellulose gum gives the loaf an improved quality (e.g., texture) at a reduced cost by reducing the need for fat.

Cellulose gum is also used as an emulsifier in sweet biscuits.
Dispersing fat uniformly in the dough improves the release of the dough from the molds and cutters, achieving well-shaped biscuits without any distorted edges.

Cellulose gum can also help to reduce the amount of egg yolk or fat used in making the biscuits.
The use of Cellulose gum in candy preparation ensures smooth dispersion in flavor oils and improves texture and quality.
Cellulose gum is used in chewing gums, margarine, and peanut butter as an emulsifier.

-Detergent uses of Cellulose gum:
Cellulose gum is a common ingredient in cleaning products because of its thickening and stabilizing properties and nontoxic composition.
In detergent and cleaning products, it can be used to enhance texture and assist in the suspension of dirt and grime in the cleaning product.
Cellulose gum's adjustable viscosity can be used to standardize the textures of the products, especially when used along with other chemicals.
Cellulose gum helps with the removal of grease and aids in the creation of small bubbles in the soap.
This, along with Cellulose gum's ability to suspend dirt in mixtures, can make soaps and other cleaning products more efficient.

-Textile uses of Cellulose gum:
Cellulose gum is used in textiles as a thickening agent in textile printing, constituting about 2-3% of printing pastes.
Cellulose gum is also used in fabric finishing to affect the fabric's texture.
Additionally, Cellulose gum serves as a binding agent in non-woven fabrics, contributing to the strength and stability of the material.

In sizing applications, about 1-3% of Cellulose gum is used to protect yarns during weaving to reduce breakages.
Cellulose gum aids in thickening printing pastes, which makes the prints themselves more precise.
Cellulose gum is also used to thicken dyes.
Additionally, Cellulose gum is an alternative to synthetic thickeners.

-Cosmetics uses of Cellulose gum:
Cellulose gum is an ingredient used in over 50% of cosmetic products.
As a thickening agent, Cellulose gum is used in formulations where viscosity needs to be precisely controlled.

In hair care, about 25% of shampoos and conditioners utilize Cellulose gum for its conditioning and detangling effects.
Cellulose gum is also used in the makeup and toothpaste industries to control the products' texture.
Due to its ability to retain moisture, Cellulose gum is also used in skincare products.

Cellulose gum serves as a film-forming agent in approximately 10% of sunscreens.
Cellulose gum aids in pigment suspension and dispersion, binding other ingredients for even distribution.
Cellulose gum, when combined with Fatty Acid Ethanolamine or 2,2'-Iminodiethanol in a hair product, can form a thin film around the hair.

-Oil Drilling uses of Cellulose gum:
As a thickening agent, Cellulose gum can increase the viscosity of drilling fluids and form a network structure in the mud, thereby enhancing their suspension capacity.
Cellulose gum can effectively protect the wellbore and manage the penetration and loss of moisture in the drilling fluid.
Ultra-high viscosity Sodium Carboxymethyl Cellulose can be used in fracturing fluids, primarily to carry fillers into oil wells.

-Medical applications of Cellulose gum:
Cellulose gum is also used in numerous medical applications.
*Some examples include:
Device for epistaxis (nose bleeding).

A poly-vinyl chloride (PVC) balloon is covered by CMC knitted fabric reinforced by nylon.
The device is soaked in water to form a gel, which is inserted into the nose of the patient and inflated.

The combination of the inflated balloon and the therapeutic effect of the Cellulose gum stops the bleeding.
Hydrofiber fabric used as a medical dressing following ear, nose, and throat surgical procedures.
Water is added to form a gel, and this gel is inserted into the sinus cavity following surgery.

In ophthalmology, CMC is used as a lubricating agent in artificial tears solutions for the treatment of dry eyes.
In veterinary medicine, Cellulose gum is used in abdominal surgeries in large animals, particularly horses, to prevent the formation of bowel adhesions.

-Research applications of Cellulose gum:
Insoluble Cellulose gum (water-insoluble) can be used in the purification of proteins, particularly in the form of charged filtration membranes or as granules in cation-exchange resins for ion-exchange chromatography.
Its low solubility is a result of a lower DS value (the number of carboxymethyl groups per anhydroglucose unit in the cellulose chain) compared to soluble Cellulose gum.

Insoluble Cellulose gum offers physical properties similar to insoluble cellulose, while the negatively charged carboxylate groups allow it to bind to positively charged proteins.
Insoluble Cellulose gum can also be chemically cross-linked to enhance the mechanical strength of the material.

MANUFACTURE AND TYPES of CELLULOSE GUM:
Cellulose gum is extracted from wood pulp and pure cotton cellulose.
Cellulose gum can be divided into industrial grade and food grade.
The industrial-grade cellulose gum can be further divided into technical-grade and semi-purified cellulose gum.

And the technical-grade cellulose gum (or crude CMC) generally has purity less than 80%; the semi-purified cellulose gum has purity ranging from 80% to 95%; the purified cellulose gum has purity more than 99.5%.
Only purified cellulose gum is safe to eat.
SidleyCel cellulose gum can fully meet FCC IV standards, with quality and stability.

MAIN USES AND FUNCTIONS of CELLULOSE GUM:
*Beverages:
Cellulose gum stabilizes the particles and improve the mouthfeel.

*Bakery:
Cellulose gum improves volume and texture, retain moisture and prolong shelf life.

*Dessert:
Cellulose gum retains fluids in hydrocolloid dressings, improve mouthfeel and reduce syneresis.

*Dairy:
Cellulose gum controls ice crystal growth in ice cream, prevent syneresis and improve texture.

*Meat:
water binding and improve yield.

PROPERTIES of CELLULOSE GUM:
*Appearance
Cellulose gum is slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.

*Degree of Substitution
Also called DS, it means the average number of hydroxyl groups substituted per glucopyranose unit.
A complete substitution would provide a DS of 3.
According to the EU, food grade cellulose gum DS value is 0.2-1.5 carboxymethyl groups (-CH2COOH) per anhydroglucose unit.

*Solubility
**In water
Yields a viscous colloidal solution with water.
Cellulose gum has good solubility in water and absorbs water easily.
Cellulose gum forms a colloidal solution when dissolved in cold or hot water.

The degree of substitution (DS) and viscosity are two main factors affecting its water solubility.
Generally, the viscosity is between 25 mPa.s and 50,000 mPa.s, Cellulose gum is only soluble in alkali when DS value < 0.3.

Cellulose gum is water-soluble when the DS value more than 0.4 and it is easily be dissolved in water when DS approaches 0.7 and less water-soluble when DS above 1.
With the increasing of DS value, the transparency of Cellulose gum's solution will be improved accordingly.

**In organic solvents
Cellulose gum is insoluble in organic solvents such as methanol, ethanol, copper, chloroform and benzene.

*Viscosity
Generally, the viscosity of Cellulose gum's solution is related to the polymerization degree of cellulose (DP), the solution concentration, pH value, temperature, degree of substitution, and etc.

*DP
Depends on the origin of the cellulolytic material.

*Concentration
The viscosity increases with the going up of the solution concentration.

*PH
Generally, the viscosity of the 1% Cellulose gum solution reaches the highest level at pH range from 6.5 to 9.0.
The viscosity does not change much in the PH value from 9.0-11.0.

The viscosity drops rapidly and begins to form Cellulose gum when PH<6.
And the process will be complete at pH ≌2.5.
The viscosity will decrease at PH>9, initially the decreasing process is slow with the increasing of PH, but will accelerate when PH>11.5.

*Temperature
The viscosity decreased with temperature increasing but Cellulose gum will rise when cool down.
However, a permanent viscosity reduction will occur when the temperature rises to a certain level.
The higher the degree of substitution, the smaller the viscosity is affected by temperature.

IS CELLULOSE GUM SAFE TO EAT?
Yes, Cellulose gum's safety used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

WHAT IS CELLULOSE GUM USED FOR?
Cellulose gum is often used in foods and beverages to make foods thick and creamy to attract the appetite of customers.
Cellulose gum thickens and stabilizes a lot of foods by retaining moisture, keeping oil and water phased ingredients don’t separate and produces a consistent texture and so on.

IS CELLULOSE GUM VEGAN?
Generally, Cellulose gum is vegan as it produced from cellulose, the plant-based fiber commonly from wood chips and the manufacturing process without the use of animal matter or products derived from animal origin.
So Cellulose gum is considered vegan.

IS CELLULOSE GUM GLUTEN FREE?
Yes, cellulose gum is typically gluten-free and people with celiacs can eat it.
Cellulose gum is an ingredient commonly found in both gluten-free and gluten-containing food labels.
Cellulose gum is produced from cellulose complying with the FDA’s definition of gluten free, that it does not contain wheat, rye, barley, or crossbreeds of these grains.

WHAT IS CELLULOSE GUM MADE OF?
Cellulose gum is composed of anhydroglucose unit with average 0.2–1.5 carboxymethyl groups (-CH2COOH) on it.

HOW IS CELLULOSE GUM MADE?
Generally, there are two steps in manufacturing process of sodium carboxymethyl cellulose, alkalinization and etherification.

Step 1: Alkalinization
Disperse the raw material cellulose pulp in alkali solution (generally sodium hydroxide, 5–50%) to obtain alkali cellulose.
Cell-OH+NaOH → Cell•O-Na+ + H2O

Step 2: Etherification
Etherification of alkali cellulose with sodium monochloroacetate (up to 30%) in an alcohol-water medium.
The mixture of alkali cellulose and reagent is heated (50–75°C) and stirred during the process.

ClCH2COOH+NaOH → ClCH2COONa + H2O
Cell•O-Na+ + ClCH2COO- → Cell-OCH2COO-Na
The DS of the Cellulose gum can be controlled by the reaction conditions and use of organic solvents (such as isopropanol).

FUNCTION(S) of CELLULOSE GUM IN COSMETIC PRODUCTS:
*BINDING
Cellulose gum ensures the cohesion of powdered products

*EMULSION STABILISING
Cellulose gum supports emulsion formation and improves product stability

*FILM FORMING
Cellulose gum produces a continuous film on skin, hair and / or nails

*FRAGRANCE FUNCTIONAL
Functional ingredient (excipient) of perfume oils and / or flavours

*VISCOSITY CONTROLLING
Cellulose gum increases or decreases the viscosity of cosmetic products

CHARACTERISTICS OF CELLULOSE GUM AS THE STABILIZING AGENT IN ACID BEVERAGES:
Cellulose gum can be used to prevent the protein in yoghourt from condensation, as well as sedimentation and layering.
With good homogeneity, it guarantees the stability of acid beverages and the storage time can be longer.
Since the pH value of acid beverage is relatively low, it has high requirements for the acid resistance of Cellulose gum.

The higher the DS (degree of substitute) is, the better the acid resistance of carboxymethylcellulose will be.
Meanwhile, Cellulose gum purity will be higher (≥99.5%) and the product use will be more stable.
Since thickening agents have thickening, stabilizing, homogeneous, emulsifying and gelling properties in drinks, they are widely used in beverage processing.

BEFORE WE GET INTO THE BENEFITS AND RISKS OF CELLULOSE GUM — WHAT EXACTLY IS CELLULOSE GUM?
Cellulose gum, also known as carboxymethylcellulose (CMC), is essentially a thickening agent used in all kinds of food products.
Many low fat products and those marketed as diet products contain food additives like cellulose gum to give the food a thicker and creamier consistency, making it more appealing to buyers.

Cellulose gum may also help extend the shelf-life of certain foods and fruits.
According to the Center for Science in the Public Interest (CSPI), this type of additive, Cellulose gum, can improve texture, stabilize foam, keep sugar from crystallizing, bind water, and more.
For these reasons, manufacturers use cellulose gum frequently in all kinds of foods.

WHAT ARE THE BENEFITS OF CELLULOSE GUM?
Cellulose gum comes from the cell walls of plants, such as wood pulp and cottonseeds.
It is used to make foods thick and creamy, without adding fat.

If you’re trying to reduce your fat intake or are on a low fat diet, choosing foods made with an additive like cellulose gum may help to make you feel less deprived.
Cellulose gum may also help suppress (lower) your appetite.

The fiber in cellulose gum works as a filler in foods, giving it the potential to keep you feeling full.
This is another reason it is often found in diet foods.
One drawback is that you may experience loose bowel movements if you eat too many foods high in cellulose gum, due to its high fiber content.

Some people even use it as a laxative for weight loss.
Keep in mind, though, that you should always check in with a healthcare professional before using cellulose gum for this purpose.
They can help you come up with the best plan for you.

Cellulose gum can be used in many ways.
It’s not only in a variety of food products, but also in toothpaste, pharmaceuticals, and even household products, due to Cellulose gum's stabilizing and thickening properties.

PROPERTIES of CELLULOSE GUM:
Cellulose gum is hygroscopic, meaning that it has the ability to absorb water, leading to an increase in the volume and viscosity of food products.
Cellulose gum is water-soluble, which makes it easier to add and mix with other ingredients.
In addition, Cellulose gum has the ability to form gels in the presence of metal ions.

STORAGE INFORMATION of CELLULOSE GUM:
Cellulose gum should be stored in a cool and dry environment, below 25°C.
Cellulose gum should be kept away from direct sunlight.
Cellulose gum should be kept in closed packaging, protected from moisture.

REMARKABLE INFORMATION ABOUT CELLULOSE GUM:
Cellulose gum is known in the food industry as E466.
Cellulose gum prevents the formation of ice crystals in ice cream and has a thickening effect.
Cellulose gum is biodegradable as an environmentally friendly material.
Cellulose gum is preferred in cosmetic formulations due to its skin compatibility.

BENEFITS of CELLULOSE GUM:
Cellulose gum has several advantages in the food and pharmaceutical industry, including:
*Reduced caloric content:
Substituting fat with cellulose gum in some recipes can reduce calorie content while still being appealing to consumers.

*Gluten replacement:
Cellulose gum can help create gluten-free products that emulate the texture of their gluten-containing counterparts for individuals who are sensitive to gluten or have celiac disease.

*Texture enhancement:
Cellulose gum functions as an effective thickener and enhances the texture of various products.

*Stabilization:
Cellulose gum can prevent ingredients from separating by stabilizing emulsions in foods such as salad dressings and sauces.
In the pharmaceutical sector, it can ensure the even dispersion of active ingredients in some liquid medications.

*Safe for most people:
The Food and Drug Administration (FDA) generally recognizes cellulose gum as safe for use in food and pharmaceuticals.

CELLULOSE GUM AT A GLANCE:
Natural polymer that helps thicken cosmetics.
Cellulose gum's water-binding and film-forming properties to improve skin’s hydration.
Cellulose gum can be used to control the viscosity and help products dispense properly.
Cellulose gum plays a role in stabilizing water-based emulsions.

WHERE TO BUY CELLULOSE GUM?
Cellulose gum is available in grocery stores, online stores and wholesalers with raw materials for the food industry.
Cellulose gum can be found both in powder form and in ready-made preparations.

CELLULOSE GUM AND ITS FUNCTIONS IN FOOD:
Cellulose gum plays an important role in the food industry, enabling manufacturers to control the viscosity, texture and stability of food products.
Cellulose gum is often used as a substitute for fat or gluten, allowing the creation of products with reduced calorie content or suitable for gluten-intolerant individuals.

Thanks to Cellulose gum's thickening and stabilizing properties, food products retain their freshness and attractive appearance for a longer period of time.
At the same time, Cellulose gum is a safe food additive that has been approved by regulatory authorities as a substance safe for consumption.

FROM NATURE OF CELLULOSE GUM:
Cellulose gum is a common food additive used to thicken and stabilize a variety of foods.
Food gums harness the properties of other substances found in nature to impart useful characteristics in food.
Food gums can help keep foods and beverages stable so nutrients remain mixed, ensure that oil and water based ingredients don’t separate and help produce a consistent texture that consumers expect from certain foods.

Cellulose gum is produced from the structural parts of certain plants, primarily trees or cotton.
Cellulose gum sources are farmed sustainably and processed using a form of acetic acid and salt.
Acetic acid is a mild acid which is a main component of vinegar.

After mixing the cotton or wood with acetic acid and salt, the mixture is filtered and dried to create a fine powder—the cellulose gum.
Cellulose gum is very useful as only a small amount needs to be added to foods to maintain moisture or increase texture and thickness.
As a result, you will often find it listed near the end of the ingredients list in foods.

FUNCTIONALITY OF CELLULOSE GUM:
Cellulose Gum Keeps it Fresh and Better Tasting
Because cellulose gum helps food remain moist, particularly after cooking, it is commonly used in baked goods to help ensure a moist and delicious final product.

Keeping baked goods moist helps to keep these products fresh, ensuring our favorite baked treats are not stale when we reach for them on the store shelf or in our cupboards.

Cellulose gum is also commonly used to thicken beverages, which can reduce calories and increases options for people who want to drink reduced-calorie beverages.
As consumers become increasingly more health conscious, many want to continue drinking fruit juices but with fewer calories.

Cellulose gum provides an option to produce juices that have the same texture and don’t seem watery, but have reduced calories.
You may find cellulose gum in your favorite cold treats as well, as it is particularly effective at slowing the formation of ice-crystals, which lead to freezer burn.
Let’s face it; no one wants to find freezer burn in their ice cream when they are craving that late night indulgence.

PREPARATION OF CELLULOSE GUM:
Cellulose gum 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.
Fabrics made of cellulose – e.g., cotton or viscose (rayon) – may also be converted into CMC.

Following the initial reaction, the resultant mixture produces approximately 60% CMC and 40% salts (sodium chloride and sodium glycolate).
Cellulose gum, called technical CMC, is used in detergents, where it is used as a thickening agent.

An additional purification process is used to remove salts to produce pure Cellulose gum, which is used for food and pharmaceutical applications.
An intermediate 'semi-purified' grade is also produced, which is typically used in paper applications such as the restoration of archival documents.

STRUCTURE AND PROPERTIES OF CELLULOSE GUM:
Structure
Cellulose gum is a derivative of the regenerated cellulose [C6H10O5]n with hydroxy-acetic acid (hydroxyethanoic acid) CH2(OH)COOH or sodium monochloroacetate (Na[ClCH2COO]).
The Cellulose gum backbone consists of D-glucose residues linked by -1,4-linkage.

Cellulose gum has carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
Cellulose gum is often used as its sodium salt, sodium carboxymethyl cellulose.

PROPERTIES OF CELLULOSE GUM:
Cellulose gum is a white or lightly yellow powder with no odor, flavor, or poisonous properties.
Cellulose gum is hygroscopic and dissolves well in hot or cold water, forming a viscous solution.
Cellulose gum is not soluble in organic solvents like methanol, ethanol, acetone, chloroform, and benzene.

The functional properties of Cellulose gum depend on the degree of substitution of the cellulose structure (i.e., how many of the hydroxyl groups have been converted to carboxymethylene groups in the substitution reaction), as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents.

Cellulose gum is commonly used as a viscosity modifier or thickener and to stabilize emulsions in various products, both food and non-food-related.
Cellulose gum is mainly used because it has a high viscosity, is nontoxic, and is generally considered to be hypoallergenic.

WHAT IS CELLULOSE GUM USED FOR?
Cellulose Gum is a very useful ingredient in the personal care and cosmetic industry.
Cellulose gum has a wide range of applications in different formulations.

*Skin care:
Cellulose gum is often included in moisturizers, lotions, and creams due to its excellent water-binding properties.
Cellulose Gum helps to improve hydration by retaining moisture on the skin's surface, resulting in increased skin softness and suppleness.
Additionally, Cellulose gum acts as a film-forming agent, providing a protective barrier that helps prevent moisture loss.

*Cosmetic products:
Cellulose gum serves as a versatile ingredient.
Cellulose gum is commonly used as a thickener and stabilizer in various formulations, such as creams, gels, and liquid foundations.
Cellulose gum helps to create desirable textures, enhance product spreadability, and improve product adherence.

ORIGIN OF CELLULOSE GUM:
Cellulose Gum is produced through a chemical process involving the reaction of cellulose with sodium hydroxide and chloroacetic acid.
This reaction introduces carboxymethyl groups onto the cellulose structure, resulting in the formation of Cellulose Gum.
The resulting product is then purified and used in the cosmetic industry.

WHAT DOES CELLULOSE GUM DO IN A FORMULATION?
*BINDING
*EMULSION STABILISING
*MASKING
*VISCOSITY CONTROLLING

SAFETY PROFILE OF CELLULOSE GUM:
Cellulose Gum is generally considered safe for use in cosmetics and is not known to be toxic.
Cellulose gum is widely used in various industries, including food and pharmaceuticals, with a long history of safe use.
Cellulose Gum is typically derived from plant sources and is both halal and vegan-friendly.

ALTERNATIVES OF CELLULOSE GUM:
*XANTHAN GUM

KEEPING FOOD SAFE OF CELLULOSE GUM:
Cellulose gum, like many other food ingredients, has been found to be generally recognized as safe by the U.S. Food and Drug Administration (FDA).
Cellulose gum has been used for decades and has been consumed by millions of people around the world in thousands of products we know and recognize.

To be considered generally recognized as safe, scientific research must be published, generally available and demonstrate that there is a consensus among experts that an ingredient is safe for its use in food.
When the FDA reviewed the status of cellulose gum in the 1970s, they were convinced that this high bar of safety was met.

Since then, cellulose gum has continued to be found to be safe in the U.S. and around the world.
Cellulose Gum (E466) is an approved food additive in the European Union and was recently re-evaluated by the European Food Safety Authority (EFSA).

The EFSA Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that there would be no safety concern for the reported uses and use levels for E466 in foodstuffs.

When a food manufacturer decides to use cellulose gum in their product, the number one consideration is always safety.
Cellulose gum offers a safe option to provide a multitude of important qualities in the food we all enjoy.

WHICH PRODUCTS CONTAIN CELLULOSE GUM?
Manufacturers use cellulose gum in a wide range of everyday products, including:

*Processed foods:
Numerous processed foods contain cellulose gum to enhance texture and stability.
A few examples include ice cream.
A few examples include frozen dinners.
A few examples include diet foods.
A few examples include salad dressings.
A few examples include sauces.
A few examples include grated cheese.
A few examples include baked goods.

*Dairy products:
Low fat dairy items such as yogurt and cream cheese frequently contain cellulose gum to improve consistency and increase creaminess.

*Beverages:
Some beverages, including fruit juices, require cellulose gum to create a consistent appearance and prevent separation.

*Gluten-free baking:
Gluten-free baked goods often depend on cellulose gum to replicate the texture of gluten in wheat-based products.

*Pharmaceuticals:
In the pharmaceutical sector, cellulose gum serves as a binder in tablet formulations and as a thickening agent in some liquid medications.

*Cosmetics:
Certain cosmetics such as creams and lotions contain cellulose gum to create a consistent texture.

WHAT IS IT?
Cellulose is a naturally occurring component found in the cell walls of plants.
There are many modified cellulose polymers including Calcium Carboxymethyl Cellulose, Carboxymethyl Cellulose Acetate Butyrate, Carboxymethyl Hydroxyethylcellulose, Cellulose Acetate, Cellulose Acetate Butyrate, Cellulose Gum, Cellulose Acetate Propionate, Cellulose Acetate Propionate Carboxylate, Cellulose Succinate, Cetyl Hydroxyethylcellulose, Ethylcellulose, Hydrolyzed Cellulose Gum, Hydroxybutyl Methylcellulose, Hydroxyethylcellulose, Hydroxyethyl Ethylcellulose, Hydroxypropylcellulose, Hydroxypropyl Methylcellulose, Methylcellulose, Hydroxypropyl Methylcellulose Acetate/Succinate, Methylcellulose, Methyl Ethylcellulose, Methyl Hydroxyethylcellulose, Microcrystalline Cellulose, Potassium Cellulose Succinate and Sodium Cellulose Sulfate that may be used in cosmetics and personal care products.
These cellulose ingredients may be used in cosmetics and personal care products including bath products, hair products, eye and facial makeup, skin care products and shaving products.

WHY IS IT USED?
The following functions have been reported for these ingredients.

Abrasive – Microcrystalline Cellulose
Absorbent – Cellulose, Microcrystalline Cellulose
Adhesive – Hydroxyethyl Ethylcellulose, Hydroxypropyl Methylcellulose, Methyl Hydroxyethylcellulose

Anticaking agent – Microcrystalline Cellulose
Binder – Carboxymethyl Hydroxyethylcellulose, Cellulose Gum, Cellulose Acetate Propionate Carboxylate, Ethylcellulose, Hydroxybutyl Methylcellulose, Hydroxyethylcellulose, Hydroxyethyl Ethylcellulose, Hydroxypropylcellulose, Hydroxypropyl Methylcellulose, Methylcellulose, Methyl Ethylcellulose, Sodium Cellulose Sulfate

Bulking agent -Cellulose, Microcrystalline Cellulose
Emulsion stabilizer – Calcium Carboxymethyl Cellulose, Carboxymethyl Cellulose Acetate Butyrate, Carboxymethyl Hydroxyethylcellulose, Cellulose Gum, Cellulose Acetate Propionate Carboxylate, Cetyl Hydroxyethylcellulose, Hydrolyzed Cellulose Gum, Hydroxybutyl Methylcellulose, Hydroxyethylcellulose, Hydroxyethyl Ethylcellulose, Hydroxypropylcellulose, Hydroxypropyl Methylcellulose, Methylcellulose, Methyl Ethylcellulose, Methyl Hydroxyethylcellulose, Microcrystalline Cellulose, Sodium Cellulose Sulfate

Film former – Calcium Carboxymethyl Cellulose, Carboxymethyl Cellulose Acetate Butyrate, Carboxymethyl Hydroxyethylcellulose, Cellulose Acetate, Cellulose Acetate Butyrate, Cellulose Gum, Cellulose Acetate Propionate, Cellulose Acetate Propionate Carboxylate, Ethylcellulose, Hydrolyzed Cellulose Gum, Hydroxybutyl Methylcellulose, Hydroxyethylcellulose, Hydroxyethyl Ethylcellulose, Hydroxypropylcellulose, Hydroxypropyl Methylcellulose, Hydroxypropyl Methylcellulose Acetate/Succinate

Opacifying agent- Cellulose Succinate, Potassium Cellulose Succinate
Skin conditioning agent – humectant – Cellulose Succinate, Potassium Cellulose Succinate
Slip modifier – Cellulose, Microcrystalline Cellulose

Viscosity increasing agent – aqueous – Calcium Carboxymethyl Cellulose, Carboxymethyl Cellulose Acetate Butyrate, Carboxymethyl Hydroxyethylcellulose, Cellulose Gum, Cellulose Acetate Propionate Carboxylate, Cetyl Hydroxyethylcellulose, Ethylcellulose, Hydrolyzed Cellulose Gum, Hydroxybutyl Methylcellulose, Hydroxyethylcellulose, Hydroxyethyl Ethylcellulose, Hydroxypropylcellulose, Hydroxypropyl Methylcellulose, Methylcellulose, Methyl Ethylcellulose, Methyl Hydroxyethylcellulose, Microcrystalline Cellulose, Sodium Cellulose Sulfate

SCIENTIFIC FACTS
Cellulose is a plant-derived material.
Cellulose gum is a large molecule composed of relatively small chemical compounds called monomers.
Cellulose gum is composed of glucose monomers and differs slightly from starch, which is also composed of glucose monomers.
The other ingredients in this group are all modified cellulose polymers.

PHYSICAL and CHEMICAL PROPERTIES of CELLULOSE GUM:
Appearance Form: solid
Color: light yellow
Odor: odorless
Odor Threshold: No data available
pH: at 10 g/l at 20 °C neutral
Melting point/freezing point:
Melting point/range: 270 °C
Initial boiling point and boiling range: No data available
Flash point: Not applicable

Evaporation rate: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Vapor pressure: No data available
Vapor density: No data available
Relative density: 1,59
Water solubility: soluble
Partition coefficient: n-octanol/water:
No data available

Autoignition temperature: No data available
Decomposition temperature: > 250 °C -
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Molecular Weight: 262.19 g/mol

Hydrogen Bond Donor Count: 5
Hydrogen Bond Acceptor Count: 8
Rotatable Bond Count: 5
Exact Mass: 262.06646171 g/mol
Monoisotopic Mass: 262.06646171 g/mol
Topological Polar Surface Area: 158Å²
Heavy Atom Count: 17
Formal Charge: 0
Complexity: 173

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 4
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes
Boiling Point: 525-528°C
Melting Point: 274°C

pH: 6.0-8.0
Solubility: Soluble in water
Viscosity: High
Melting point: 274 °C (dec.)
Density: 1,6 g/cm3
FEMA: 2239 | CARBOXYMETHYLCELLULOSE
storage temp.: room temp
solubility: H2O: 20 mg/mL, soluble
form: low viscosity

pka: 4.30(at 25℃)
color: White to light yellow
Odor: Odorless
PH Range: 6.5 - 8.5
PH: pH (10g/l, 25℃) 6.0～8.0
Viscosity: 900 to 1400 mPa-s(1 %, H2O, 25 ℃)
Water Solubility: soluble
Merck: 14,1829
Stability: Stable.
Incompatible with strong oxidizing agents.

Substances Added to Food (formerly EAFUS): CARBOXYMETHYL CELLULOSE, SODIUM SALT
SCOGS (Select Committee on GRAS Substances): Sodium Carboxymethyl cellulose
EWG's Food Scores: 1
logP: -3.6
pKa (Strongest Acidic): 11.8
pKa (Strongest Basic): -3
Physiological Charge: 0
Hydrogen Acceptor Count: 6
Hydrogen Donor Count: 5

Polar Surface Area: 118.22 Å²
Rotatable Bond Count: 5
Refractivity: 37.35 m³·mol⁻¹
Polarizability: 16.07 Å³
Number of Rings: 0
Bioavailability: Yes
Rule of Five: Yes
Ghose Filter: No
Veber's Rule: No
MDDR-like Rule: No

Chemical Formula: C8H15NaO8
IUPAC name: sodium 2,3,4,5,6-pentahydroxyhexanal acetate
InChI Identifier: InChI=1S/C6H12O6.C2H4O2.Na/c7-1-3(9)5(11)6(12)4(10)2-8;1-2(3)4;/h1,3-6,8-12H,2H2;1H3,(H,3,4);/q;;+1/p-1
InChI Key: QMGYPNKICQJHLN-UHFFFAOYSA-M
Isomeric SMILES: [Na+].CC([O-])=O.OCC(O)C(O)C(O)C(O)C=O
Average Molecular Weight: 262.1897
Monoisotopic Molecular Weight: 262.066462131
Appearance: white to pale yellow powder (est)
Assay: 99.50 to 100.00

Food Chemicals Codex Listed: No
Boiling Point: 525.00 to 528.00 °C. @ 760.00 mm Hg
Flash Point: 548.00 °F. TCC (286.67 °C.)
Soluble in: water
Insoluble in: alcohol
Other Names: CMC, Sodium Carboxy Methyl Cellulose
CAS No.: 9004-32-4
Classification: Biochemical & Chemical
Grade Standard: Food Grade, Industrial Grade, Medicine Grade
Purity: 55% to 99.5%

Appearance: White Powder
Formula: [C₆H₇O₂(OH)x(OCH₂COONa)y]n
Melting Point: >300 °C
Storage Temperature: Ambient
MDL Number: MFCD00081472
CAS Number: 9004-32-4
Appearance: White to light yellow Granular Powder
Infrared Spectrum: Conforms
Assay: ≥99.5%

Loss on Drying: ≤10% (As packed) (3 to 5 g, 105°C, 2 h)
Heavy Metals: ≤20 ppm
Degree of Substitution: 0.65 to 0.90
Viscosity: 50 to 100 mPa.s (2% at 25°C) (Brookfield)
pH: 6.5 to 8 (1% solution)
Sodium Chloride (NaCl): ≤0.25%
Arsenic (As): ≤3 ppm
Cadmium (Cd): ≤1 ppm
Lead (Pb): ≤10 ppm
Mercury (Hg): ≤1 ppm
Impurity: ≤0.4% (Sodium Glycolate)

Physical Condition: White powder
Colour: White or light cream
Smell: Odorless
pH Value: 6.5 – 8.0 (1% aqueous solution)
Resolution: Water soluble
Melting Point: Not applicable
Intensity: 0.5 – 0.7 g/cm³
Chemical Formula: C8H16NaO8
Chemical Group: Cellulose derivative
Chemical Reactivity: It is resistant to most acids and bases, but its solubility may be affected by extreme temperatures.

FIRST AID MEASURES of CELLULOSE GUM:
-Description of first-aid measures
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Remove contact lenses.
*If swallowed:
After swallowing:
Make victim drink water (two glasses at most).
Consult doctor if feeling unwell.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of CELLULOSE GUM:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry. Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of CELLULOSE GUM:
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of CELLULOSE GUM:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Skin protection:
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Respiratory protection:
Recommended Filter type: Filter type P1
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of CELLULOSE GUM:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of CELLULOSE GUM:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Conditions to avoid:
no information available
-Incompatible materials:
No data available