E466 CMC

E466 CMC is an anionic, water-soluble, high-molecular-weight polymer derived from natural cellulose by chemical modification, in which carboxymethyl groups (-CH₂-COOH) are introduced onto some of the hydroxyl groups of the glucopyranose monomers of the cellulose backbone, and which is commercially used in its sodium salt form as a versatile thickener, stabilizer, emulsifier, binder, water retention agent, film former, and suspending agent in food, pharmaceutical, cosmetic, and industrial applications.
E466 CMC possesses excellent thickening, stabilizing, water-retaining, suspending, emulsifying, and film-forming properties, forming a transparent colloidal solution in water that retains its properties over time, and it is a green, safe, and biodegradable functional polymer material widely used in food, daily chemicals, pharmaceuticals, oil drilling, and papermaking industries.
E466 CMC was first synthesized in the early 20th century when German chemist Fritz Sturmann patented a process for producing CMC in 1918 by chemically modifying natural cellulose through the introduction of carboxymethyl groups, and it has since become one of the most widely used and commercially important hydrocolloids globally, alongside xanthan gum.

CAS Number: 9004-32-4
EC Number (ECHA): 100.120.377
E Number: E466 (standard); E469 (enzymatically hydrolyzed)
HS Code: 39123100
Chemical Name: Sodium carboxymethyl cellulose; Partial sodium salt of a carboxymethyl ether of cellulose
Molecular Formula: [C₆H₇O₂(OH)x(OCH₂COONa)y]n where x = 1.50–2.80; y = 0.20–1.50; x + y = 3.0; n ≥ 4
Representative Formula: C₆H₇O₂(OH)₂OCH₂COONa (single unit)
Molecular Weight: >17,000 Da (degree of polymerization ≥100); variable based on grade
ChEBI: CHEBI:85146
ChEMBL: ChEMBL1909054
UNII: 05JZI7B19X
CompTox Dashboard (EPA): DTXSID7040441
JECFA ADI: 0–25 mg/kg body weight/day
Degree of Substitution (DS): 0.20–1.50 (food grade); 0.4–1.5 typical food grade
Viscosity (1% solution): 25–50,000 mPa·s (grade-dependent)
Optimal pH for viscosity: 6.5–9.0

Synonyms: Sodium Carboxymethyl Cellulose, Carboxymethyl Cellulose, CMC, NaCMC, SCMC, Sodium CMC, Cellulose Gum, Carmellose, Carboxymethylcellulose Sodium, Carboxy Methyl Cellulose, Sodium Carboxymethylcellulose, Cellulose Carboxymethyl Ether, CMC Gum, Sodium Cellulose Glycolate, Tylose, Celluvisc, Carmellose Sodium, E466, INS 466, CAS 9004-32-4

E466 CMC is the partial sodium salt of a carboxymethyl ether of cellulose, in which the cellulose backbone (β-1,4-linked D-glucose units) is modified by substituting some hydroxyl groups with carboxymethyl groups (-OCH₂COO⁻Na⁺), yielding an anionic, ionically charged polymer with high water solubility, high viscosity at low concentrations, and a wide range of rheological behavior depending on the degree of substitution (DS) and degree of polymerization (DP).
E466 CMC is an anionic polysaccharide — unlike non-ionic methyl cellulose (E461) — meaning its carboxylate groups carry negative charges in aqueous solution; due to these negatively charged groups, E466 CMC interacts effectively with milk and other proteins, forming complexes that increase viscosity without significantly altering the system's shear or flow behavior.

E466 CMC has a DS typically between 0.4 and 1.5 for food-grade applications; DS <0.3 yields alkali-soluble material only; DS >0.4 yields water-soluble material; DS approaching 0.7 gives the most easily dissolved grades; and DS >1.5 provides improved stability in acidic and alkaline environments due to more complete substitution of the reactive hydroxyl groups.
E466 CMC is not metabolized by the human body and is excreted essentially unchanged in the feces, making it non-caloric at typical use levels; it is approved as Generally Recognized as Safe (GRAS) by the US FDA and has been assigned an acceptable daily intake (ADI) of 0–25 mg/kg body weight by JECFA (FAO/WHO), confirming its established safety for food use.

Uses of E466 CMC:
E466 CMC is used in soymilk as a suspending, emulsifying, and stabilizing agent that organically mixes with the sizing mixture to prevent fat floating and protein subsiding, while also contributing to whitening the color of soymilk, sweetening its taste, and removing soybean odor.
E466 CMC is used in instant paste foods such as peanut paste, sesame paste, and almond paste as a thickening agent that provides the characteristics of dissolving evenly in cool water and being smooth, fine, and fragrant, while also improving the taste of artificial sweetener and offering stability advantages over starch paste.

E466 CMC is used in condiments such as peanut butter, chili sauce, jam, and oyster sauce through specially modified grades with favorable resistance to both salts and acids, improving the quality and tissue of these products, making their state thicker and more stable, and improving their color, aroma, and taste.
E466 CMC is used in ice cream and frozen desserts to control ice crystal formation and growth during freezing and storage, providing a smoother and creamier texture, improving overrun, stabilizing emulsions, and preventing syneresis and ingredient separation.

E466 CMC is used in bakery products (breads, cakes, pastries, muffins, gluten-free products) to enhance moisture retention, prevent staling, improve dough elasticity and volume, create a finer and softer crumb structure, improve release from molds, and mimic some gluten properties in gluten-free formulations.
E466 CMC is used in beverages (fruit juices, soft drinks, dairy drinks, plant-based milks, protein beverages) to improve mouthfeel and suspension, prevent sedimentation of particles, create stable cloudiness in juicy beverages, and improve dispersibility of instant drink mixes.

E466 CMC is used in sauces, dressings, ketchups, gravies, and condiments as an effective thickener and emulsion stabilizer providing smooth and consistent texture, keeping spices and solids evenly distributed, preventing oil-water separation, and enabling formulation of low-fat or reduced-calorie versions.
E466 CMC is used in processed meats and plant-based meat products (sausages, hot dogs, meatballs, meat analogues) as a binder and stabilizer that improves water-holding capacity, ensures uniform texture and shape, reduces cooking loss, and enhances juiciness and tenderness.

E466 CMC is used in dairy products (yogurt, cottage cheese, cheese, dairy desserts) as a thickener, stabilizer, and texturizer, preventing ingredient separation, improving mouthfeel, and preventing syneresis; it also inhibits crystallization, which is essential for preserving texture in these products.
E466 CMC is used in confectionery (candies, chewing gums, jellies, marzipan, sugar masses) to modify texture, prevent moisture migration, prevent sugar crystallization, improve elasticity, and as an edible film for coating confections or as a food glue and transparent coating for fresh fruit decorations.

E466 CMC is used in toothpaste as a primary thickening agent that enables complete mixing of liquid and solid raw materials and provides proper viscosity, brightness, smoothness, molding, and flow properties; it also serves as a stabilizer in shampoos, conditioners, face masks, skin creams, and sunscreens in personal care applications.
E466 CMC is used in pharmaceutical applications as a tablet binder, film coating agent, suspending agent in liquid medicines, controlled-release matrix in capsule formulations, and as artificial tears and eye drops for dry eye treatment.

E466 CMC is used in the oil drilling industry as a drilling mud additive where it acts as a viscosity modifier, water retention agent, wellbore protection agent, and filtration loss reducer in drilling fluids, and in fracturing fluids to carry fillers into oil wells.
E466 CMC is used in laundry detergents as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics, creating a negatively charged barrier that prevents redeposition of soils onto fabric during washing.

E466 CMC is used in textiles as a thickening agent in printing pastes (2–3%), fabric finishing agent, non-woven fabric binder, and yarn sizing agent (1–3%); in paper production as a sizing agent, reinforcing agent, and dispersant to improve surface strength, smoothness, and printability.
E466 CMC is used in construction materials (cement and mortar additives) to improve water retention, workability, and adhesion in concrete mixes; in paints and coatings to enhance viscosity, prevent sagging, and provide smooth application; and in adhesives to maintain consistent flow and bond strength.

E466 CMC is used in lithium ion battery manufacturing as an electrode binder for graphite anodes, processable from water without the toxic n-methylpyrrolidone (NMP) solvent required for traditional PVDF binders, and often used in conjunction with styrene-butadiene rubber (SBR) for silicon-containing anodes requiring extra flexibility.
E466 CMC is used in research and biotechnology as a substrate for endoglucanase enzyme assays, as a binder for cation-exchange resins in protein purification by ion-exchange chromatography, as a dispersant for carbon nanotubes in aqueous media, and in ice packs to form a eutectic mixture with a lower freezing point.

Benefits or Advantages of E466 CMC:
E466 CMC can be used in place of food gums such as gelatin, agar, sodium alginate, guar gum, and pectin in food production, reducing food production costs, increasing food grade, improving food taste, and extending shelf life, making it an ideal food additive widely used in solid and liquid beverages, canned food, candy, cakes, instant noodles, ready-to-serve food, soymilk, and fruit juice.
E466 CMC provides exceptional thickening power at very low concentrations — even at low concentrations it creates smooth and stable viscosity in liquids — significantly reducing the amount needed compared to natural thickeners such as starch, agar, or gelatin, and enabling cost-effective formulation with precise viscosity control.

E466 CMC has excellent water retention properties: it helps retain moisture, improving texture and preventing drying or syneresis in foods; it reduces dehydration and contraction of food to extend shelf life; and it provides freeze-thaw stability by controlling ice crystal formation in frozen desserts.
E466 CMC has high salt and alkali resistance, allowing it to replace guar gum in high-electrolyte applications such as salt-containing condiments and acid-resistant sauce formulations, and it maintains viscosity and stability across a wide pH range (6.5–9.0 optimal) and in the presence of diverse food ingredients.

E466 CMC is non-toxic, non-allergenic in the vast majority of individuals, and has been confirmed safe for human consumption by the FDA, EFSA, JECFA, and regulatory authorities worldwide, with extensive toxicological data showing no carcinogenicity, mutagenicity, teratogenicity, or reproductive toxicity.
E466 CMC is vegan, gluten-free, halal, and kosher, derived from plant-based cellulose (cotton linters or wood pulp) without use of animal matter, making it suitable for all major dietary and religious requirements.

Features of E466 CMC:
E466 CMC is a slightly hygroscopic white to off-white (cream) odorless and tasteless powder or fibrous flakes that forms a clear to slightly opalescent viscous colloidal solution in both cold and hot water, and is insoluble in methanol, ethanol, acetone, chloroform, and benzene.
E466 CMC has a viscosity of 25–50,000 mPa·s in 1% aqueous solution (grade-dependent), with viscosity reaching its maximum at pH 6.5–9.0, beginning to decrease below pH 6, forming gel below pH 2.5, and also decreasing above pH 9 with acceleration above pH 11.5.

E466 CMC exhibits viscosity that decreases with increasing temperature (thermoreversible in low to moderate ranges) but shows permanent viscosity reduction above a critical temperature; the presence of inorganic salts increases viscosity; higher DS value reduces the temperature sensitivity of viscosity.
E466 CMC is available in technical grade (~60% CMC + ~40% sodium chloride and sodium glycolate, used in detergents), semi-purified grade (used in paper applications), and food/pharmaceutical pure grade (salts removed), confirming that different grades have distinct purity and application profiles.

Chemical Properties of E466 CMC:
E466 CMC consists of anhydroglucose units linked by β-1,4-glycosidic bonds, with carboxymethyl groups (-OCH₂COO⁻Na⁺) randomly distributed along the cellulose backbone; the general formula is [C₆H₇O₂(OH)x(OCH₂COONa)y]n where x + y = 3.0, with DS (y) between 0.20 and 1.50 for food grade.
E466 CMC is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid (or sodium monochloroacetate), introducing polar carboxyl groups that render the cellulose water-soluble and chemically reactive: Cell-OH + NaOH → Cell·O⁻Na⁺ + H₂O; then Cell·O⁻Na⁺ + ClCH₂COO⁻Na⁺ → Cell-OCH₂COO⁻Na⁺ + NaCl.

E466 CMC is relatively stable across a wide pH range; resistant to degradation by bright light; insoluble in vegetable and animal fats; and incompatible with concentrated strong acids (precipitates CMC free acid), certain metal cations (Ca²⁺, Fe³⁺ can cross-link and gel CMC), and strong oxidizing agents.
E466 CMC is a green, safe, and biodegradable functional polymer material that can replace guar gum, gelatin, agar, sodium alginate, and pectin in numerous food and industrial applications, with functional properties determined by DS, degree of polymerization (DP), solution concentration, pH, temperature, and presence of electrolytes.

Production of E466 CMC:
E466 CMC is produced industrially from purified cellulose (cotton linters or softwood wood pulp) by a two-step process: alkalinization — treating cellulose with aqueous NaOH (5–50%) to form alkali cellulose; and etherification — reacting alkali cellulose with sodium monochloroacetate (up to 30%) in an alcohol-water medium at 50–75°C under controlled temperature and stirring to achieve the target DS.
E466 CMC production initially yields approximately 60% CMC and 40% salts (sodium chloride and sodium glycolate); a further purification process removes these salts to produce pure CMC for food and pharmaceutical applications; an intermediate semi-purified grade retains some salt content for paper applications.

E466 CMC quality and properties are controlled by adjusting the ratio of reactants, temperature, reaction time, and use of organic solvents (such as isopropanol) during etherification, which determine DS, DP, molecular weight, viscosity grade, and solubility behavior.
E466 CMC is available from major producers worldwide in food grade (FCC), pharmaceutical grade (USP/NF/EP), and industrial/technical grade, in standard viscosity grades of low (25–100 mPa·s), medium (100–5,000 mPa·s), and high (5,000–50,000 mPa·s) at 1% aqueous solution, with uniform particle size, neutral taste, and odorless properties for seamless integration into various formulations.

Material Safety Data Sheet (MSDS) of E466 CMC:

Handling of E466 CMC:
E466 CMC should be handled in accordance with good industrial hygiene and safety practices and in compliance with the applicable Safety Data Sheet.
E466 CMC handling requires avoiding generation and inhalation of dust and avoiding skin and eye contact with powder; the substance is considered non-toxic and hypoallergenic, but dust can cause mechanical irritation.

SDS of E466 CMC:

Stability and Reactivity of E466 CMC:

Chemical stability:
E466 CMC is stable under normal storage conditions in sealed containers at ambient temperature protected from moisture.

Reactivity:
No dangerous reaction is expected under normal conditions of use.
E466 CMC may form gels or precipitate in the presence of concentrated divalent or trivalent cations (Ca²⁺, Fe³⁺); may undergo viscosity reduction under extreme pH (<2 or >12) or elevated temperature.

Conditions to avoid:
High concentrations of divalent cations (calcium, magnesium, iron).
Extreme pH conditions below 2 or above 12.
Prolonged elevated temperature (permanent viscosity reduction).
Moisture during storage (hygroscopic; may clump).

Incompatible materials:
Concentrated strong acids (precipitate CMC as free acid).
Strong oxidizing agents.
High concentrations of calcium, iron, and other multivalent cations.

Hazardous decomposition products:
Carbon monoxide (CO).
Carbon dioxide (CO2).
Acrid smoke and irritating organic fumes (under high-temperature decomposition or fire).

Handling and Storage of E466 CMC:

Handling:
Handle in accordance with good industrial hygiene and safety practices.
Avoid inhalation of dust; use respiratory protection where dust generation cannot be avoided.
Wear eye protection where dust may be generated.
Wash hands thoroughly after handling.
Pre-blend E466 CMC with dry ingredients before adding to liquid systems to prevent clumping.

Storage:
Store at ambient temperature in a cool, dry, well-ventilated area.
Keep in tightly sealed original containers; E466 CMC is slightly hygroscopic and may absorb moisture and clump.
Stable under recommended storage conditions.

First Aid Measures of E466 CMC:

Inhalation:
Move affected person to fresh air.
Dust may cause mechanical respiratory irritation; seek medical advice if symptoms persist.

Skin contact:
Wash affected skin with soap and water.
Rare severe allergic reactions have been reported; seek medical advice immediately if hives, itching, swelling, or other allergic symptoms occur.

Eye contact:
Rinse immediately with plenty of clean water for at least 15 minutes.
Seek medical attention if irritation persists.

Ingestion:
E466 CMC is practically non-toxic at food use levels; it is not metabolized and is excreted unchanged.
Rinse mouth with water and drink adequate water.
Seek medical advice if large amounts are ingested or if gastrointestinal discomfort occurs.

Firefighting Measures of E466 CMC:

Suitable extinguishing media:
Water spray, foam, dry chemical powder, or carbon dioxide.

Specific hazards:
E466 CMC is combustible in dry powder form.
Thermal decomposition emits acrid smoke and irritating organic fumes.

Protective equipment for firefighters:
Wear self-contained breathing apparatus (SCBA) and full protective clothing.

Firefighting instructions:
Cool exposed containers with water spray.
Prevent contaminated firefighting water from entering drains or waterways.

Accidental Release Measures of E466 CMC:

Personal precautions:
Avoid inhalation of dust; wear appropriate respiratory protection.
Wet spilled powder creates a slipping hazard; contain and absorb immediately.

Environmental precautions:
E466 CMC is biodegradable and of low environmental concern; prevent large quantities from entering drains or waterways.

Methods for cleaning up:
Sweep or vacuum dry spilled material into labeled waste containers; avoid creating dust.
Dispose according to local regulations.

Exposure Controls / Personal Protective Equipment of E466 CMC:

Engineering controls:
Provide adequate local exhaust ventilation where dust is generated during weighing, mixing, or bagging.

Eye protection:
Wear safety glasses or goggles where dust generation is possible.

Hand protection:
Gloves recommended for prolonged handling.

Respiratory protection:
Wear a dust respirator (NIOSH-approved) where dust generation cannot be avoided.

Hygiene measures:
Wash hands thoroughly after handling E466 CMC and before eating, drinking, or smoking.

Identifiers of E466 CMC:
E Number: E466 (standard); E469 (enzymatically hydrolyzed)
CAS Number: 9004-32-4
EC Number (ECHA): 100.120.377
HS Code: 39123100
Chemical Name: Sodium carboxymethyl cellulose; Cellulose gum
Molecular Formula: [C₆H₇O₂(OH)x(OCH₂COONa)y]n
ChEBI: CHEBI:85146
ChEMBL: ChEMBL1909054
UNII: 05JZI7B19X
CompTox (EPA): DTXSID7040441
JECFA ADI: 0–25 mg/kg body weight/day
US FDA: GRAS; food additive and food contact substance
EU: Approved food additive E466 under Regulation (EC) No 1333/2008; specifications in Commission Regulation (EU) No 231/2012
GHS Classification: Not classified as hazardous
Halal: Yes
Kosher: Yes
Vegan: Yes
Gluten-free: Yes
Ionic character: Anionic

Properties of E466 CMC:
Physical state: Solid (powder or fibrous flakes)
Appearance: Slightly hygroscopic white to off-white (cream), odorless and tasteless, granular or fibrous powder
Odor: Odorless
Taste: Tasteless
Molecular weight: >17,000 Da (variable; grade-dependent; DP ≥100)
Degree of substitution (DS): 0.20–1.50 (food grade: 0.4–1.5)
Viscosity (1% aqueous solution): 25–50,000 mPa·s (grade-dependent)
Optimal viscosity pH: 6.5–9.0
Solubility in cold water: Excellent; forms viscous colloidal solution
Solubility in hot water: Excellent (dissolves in both hot and cold water)
Solubility in organic solvents: Insoluble in methanol, ethanol, acetone, chloroform, benzene
pH stability: 6.5–9.0 (optimal); functional 4–11; limited outside this range
Temperature effect: Viscosity decreases with increasing temperature; permanent viscosity loss at elevated temperatures
Salt/alkali resistance: High (can replace guar gum in high-electrolyte systems)
Light stability: Resistant to degradation by bright light
GHS Classification: Not classified
JECFA ADI: 0–25 mg/kg body weight/day

Specifications of E466 CMC — Food Grade:
Appearance: White to off-white (cream), odorless, tasteless powder
DS (carboxymethyl groups per anhydroglucose unit): 0.20–1.50
Molecular weight: >17,000 Da (DP ≥100)
Viscosity (1% solution): 25–50,000 mPa·s (grade-dependent)
pH (1% solution): 6.5–8.0
Loss on drying: ≤10% (105°C, 3h)
Sulphated ash: ≤10.0%
Chloride (as NaCl): ≤1.0%
Sodium glycolate: ≤0.4%
Sodium content: 6.5–9.5%
Arsenic: ≤3 mg/kg
Lead: ≤2 mg/kg
Mercury: ≤1 mg/kg
Cadmium: ≤1 mg/kg
Heavy metals (as Pb): ≤10–20 ppm
GHS: Not classified
Storage: Ambient temperature, cool dry place, tightly sealed containers; slightly hygroscopic

Names of E466 CMC:
E466 CMC
E466
Sodium Carboxymethyl Cellulose
Carboxymethyl Cellulose
CMC
NaCMC
SCMC
Sodium CMC
Cellulose Gum
Carmellose
Carboxymethylcellulose Sodium
Carboxy Methyl Cellulose
Sodium Carboxymethylcellulose
Cellulose Carboxymethyl Ether
CMC Gum
Sodium Cellulose Glycolate
Tylose
Celluvisc
Carmellose Sodium
INS 466
E469 (enzymatically hydrolyzed form)
CAS 9004-32-4
HS 39123100