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E469 Enzymatically hydrolysed carboxy methyl cellulose is used as a stabilizing agent in ice cream, cake, and other bakery products.
E469 Enzymatically hydrolysed carboxy methyl cellulose is often used as a fat replacer in low-fat and fat-free food products.
E469 Enzymatically hydrolysed carboxy methyl cellulose is used in various food products like reduced-fat cheese, peanut butter, and salad dressing.
CAS Number: 9004-32-4
EC Number: Generally associated with parent CMC substances
Molecular Formula: [C6H7O2(OH)x(OCH2COONa)y]n
Molecular Weight: Variable depending on degree of hydrolysis
SYNONYMS:
Enzymatically Hydrolysed Carboxymethyl Cellulose, Hydrolysed Carboxymethyl Cellulose, Enzymatically Modified Carboxymethyl Cellulose, Hydrolyzed CMC, Partially Hydrolysed Sodium Carboxymethyl Cellulose, Modified Carboxymethyl Cellulose, E469, INS No. 469, Overview, Chemical Names, Carboxymethyl cellulose, Sodium, Partially enzymatically hydrolyzed, Synonyms, CMC-ENZ, INS, 469, Carboxymethylcellulose sodium, unspecified form, Carmellose sodium, Cellulose gum, CMC, Sodium carboxymethyl cellulose, Sodium cellulose glycolate, Sodium CMC
E469 Enzymatically hydrolysed carboxy methyl cellulose was approved as a food additive in the European Union after evaluations by EFSA (European Food Safety Authority) and JECFA (Joint FAO/WHO Expert Committee on Food Additives).
EFSA, in its 2018 re-evaluation, concluded that there are no safety concerns for the general population, although a numerical Acceptable Daily Intake (ADI) was not established due to the absence of adverse effects in available studies.
On labelling, it must appear as 'enzymatically hydrolysed carboxymethylcellulose' or with its E number E469 Enzymatically hydrolysed carboxy methyl cellulose.
It is important to note that, being a cellulose derivative, E469 Enzymatically hydrolysed carboxy methyl cellulose is not absorbed in the gastrointestinal tract and is excreted unchanged, which contributes to its safety profile.
However, at very high doses it could have laxative effects, similar to other cellulose thickeners.
Overall, the food safety of E469 Enzymatically hydrolysed carboxy methyl cellulose is well supported by scientific evidence, and its use is permitted in a wide range of foods, always within the limits established by Regulation EC 1333/2008.
E469 Enzymatically hydrolysed carboxy methyl cellulose is the sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolysed by enzymatic treatment with food-grade Trichoderma reesei cellulase.
This is a type of fungus which has been grown in the Solomon Islands, and is used in the processing of bleached jeans, contributing in the ‘worn/bleached’ look.
Commercially prepared from wood and chemically sodium hydroxide added and carboxylic acids which are byproducts of petroleum refining.
Petroleum products have an adverse affect on human bodies.
E469 Enzymatically hydrolysed carboxy methyl cellulose is a semisynthetic, water-soluble polymer derived from cellulose through carboxymethylation with sodium chloroacetate
E469 Enzymatically hydrolysed carboxy methyl cellulose starts with regular CMC (the modified cellulose we discussed in E466), but then undergoes an additional treatment using enzymes.
These enzymes are biological catalysts that break down some of the molecular bonds in the CMC, creating shorter chain fragments while maintaining the water-soluble properties.
This enzymatic process is gentler than harsh chemical treatments and creates a modified cellulose with different functional properties than the original CMC.
Since this starts with plant-based cellulose and uses enzymatic processing (which is closer to natural biological processes), it's considered semi-synthetic but relatively close to natural processing methods.
E469 Enzymatically hydrolysed carboxy methyl cellulose's suitable for vegetarians and vegans, containing no animal-derived ingredients or common allergens.
The enzymatic processing may make E469 Enzymatically hydrolysed carboxy methyl cellulose more acceptable to consumers seeking less chemically-processed additives, though it's still a modified ingredient rather than a purely natural one.
E469 Enzymatically hydrolysed carboxy methyl cellulose is food additives obtained by hydrolyzing cellulose using enzymes.
Cellulose hydrolysis involves breaking down the long chains of cellulose into shorter fragments, resulting in products with different properties and applications in the food industry.
E469 Enzymatically hydrolysed carboxy methyl cellulose is a modified cellulose derivative obtained through the partial enzymatic hydrolysis of sodium carboxymethyl cellulose (CMC).
This controlled hydrolysis process reduces E469 Enzymatically hydrolysed carboxy methyl cellulose chain length and alters the rheological and functional properties of the material while maintaining many of the beneficial characteristics of conventional carboxymethyl cellulose.
E469 Enzymatically hydrolysed carboxy methyl cellulose generally appears as a white to cream-colored powder that is odorless and tasteless.
E469 Enzymatically hydrolysed carboxy methyl cellulose forms colloidal dispersions or viscous solutions in water and demonstrates excellent water-binding and stabilization properties.
Because E469 Enzymatically hydrolysed carboxy methyl cellulose is derived from cellulose, it is considered a renewable plant-based polymer with broad industrial utility.
E469 Enzymatically hydrolysed carboxy methyl cellulose is a semisynthetic food additive obtained from cellulose with emulsifying, stabilizing, thickening, glazing and sequestrant for other additives role.
E469 Enzymatically hydrolysed carboxy methyl cellulose is a food additive classified as halal.
E469 Enzymatically hydrolysed carboxy methyl cellulose, also known as enzymatically hydrolyzed carboxymethyl cellulose or enzymatically hydrolyzed cellulose gum, is a food additive used as a thickener, stabilizer, emulsifier, and gelling agent in the food industry.
E469 Enzymatically hydrolysed carboxy methyl cellulose is commonly found in ice cream, baked goods, ready-made baking mixes, mayonnaise, sauces, beverages, and various processed foods, where it helps maintain texture and stability.
E469 Enzymatically hydrolysed carboxy methyl cellulose, also known as enzymatically hydrolyzed carboxymethyl cellulose or enzymatically hydrolyzed cellulose gum, is a food additive used as a thickener, stabilizer, emulsifier, and gelling agent in the food industry.
E469 Enzymatically hydrolysed carboxy methyl cellulose is commonly found in ice cream, baked goods, ready-made baking mixtures, mayonnaise, sauces, beverages, and various processed foods where it helps maintain texture and stability.
E469 Enzymatically hydrolysed carboxy methyl cellulose is produced by treating carboxymethyl cellulose (E466) with cellulase enzymes derived from the fungus Trichoderma longibrachiatum (formerly T. reesei), resulting in a modified cellulose with specific viscosity properties.
E469 Enzymatically hydrolysed carboxy methyl cellulose is a semisynthetic food additive derived from cellulose, the primary structural component of plant cell walls.
E469 Enzymatically hydrolysed carboxy methyl cellulose is produced by enzymatically breaking down carboxymethylcellulose (CMC), resulting in a compound that is soluble in water.
USES and APPLICATIONS of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
Thickener: E469 Enzymatically hydrolysed carboxy methyl cellulose is an efficient thickener, often used to increase the viscosity of sauces, dressings, and other food products.
E469 Enzymatically hydrolysed carboxy methyl cellulose acts as a thickener by absorbing water and swelling, creating a gel-like texture in the food product.
E469 Enzymatically hydrolysed carboxy methyl cellulose improves mouthfeel by giving the product a creamy texture.
Emulsifier: E469 Enzymatically hydrolysed carboxy methyl cellulose is an excellent emulsifier that can stabilize an emulsion through coating the droplets and preventing them from coalescing.
E469 Enzymatically hydrolysed carboxy methyl cellulose improves the texture and stability of the product by preventing separation over time.
E469 Enzymatically hydrolysed carboxy methyl cellulose is widely used in cream, mayonnaise, salad dressing, and other emulsion-based products.
Binder: E469 Enzymatically hydrolysed carboxy methyl cellulose is widely used as a binder in processed meats such as canned meat, cooked ham, and sausages.
E469 Enzymatically hydrolysed carboxy methyl cellulose binds meat products together and improves the texture, consistency, and yield of processed meat products.
Stabilizer: E469 Enzymatically hydrolysed carboxy methyl cellulose is used as a stabilizing agent in ice cream, cake, and other bakery products.
E469 Enzymatically hydrolysed carboxy methyl cellulose improves the texture and shelf life of the product by preventing water from leaking out and keeping it moist.
Fat replacer: E469 Enzymatically hydrolysed carboxy methyl cellulose is often used as a fat replacer in low-fat and fat-free food products.
E469 Enzymatically hydrolysed carboxy methyl cellulose can provide a similar texture and mouthfeel to the high-fat product without adding any extra calories.
E469 Enzymatically hydrolysed carboxy methyl cellulose is used in various food products like reduced-fat cheese, peanut butter, and salad dressing.
E469 Enzymatically hydrolysed carboxy methyl cellulose is a enzymatic cellulose gum used as a binding and thickening agent. Also found in tobacco and detergents, toothpaste and paint.
E469 Enzymatically hydrolysed carboxy methyl cellulose is also used to convert cellulose into glucose.
Many different uses of E469 Enzymatically hydrolysed carboxy methyl cellulose, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier.
E469 Enzymatically hydrolysed carboxy methyl cellulose is similar as cellulose, but better soluble in water.
E469 Enzymatically hydrolysed carboxy methyl cellulose is found in many different products.
E469 Enzymatically hydrolysed carboxy methyl cellulose is quite soluble, and can be fermented in the large intestine.
E469 Enzymatically hydrolysed carboxy methyl cellulose also lowers slightly the blood cholesterol level.
E469 Enzymatically hydrolysed carboxy methyl cellulose works as a water-soluble thickener and texturizer, but with different performance characteristics compared to regular CMC due to its shorter molecular chains.
The enzymatic modification can make E469 Enzymatically hydrolysed carboxy methyl cellulose more easily digestible and give it different flow properties in food applications.
You'll typically find E469 Enzymatically hydrolysed carboxy methyl cellulose in specialized food products where manufacturers need these particular texture and digestibility characteristics, though it's not as widely used as standard CMC.
E469 Enzymatically hydrolysed carboxy methyl cellulose has the functions of thickening and stabilizing emulsions.
E469 Enzymatically hydrolysed carboxy methyl cellulose is extremely useful in producing various products like ice creams.
E469 Enzymatically hydrolysed carboxy methyl cellulose is commonly used in many food products such as sauces, soups, jellies, mousses, yogurts, as well as in confectionery and bakery products.
E469 Enzymatically hydrolysed carboxy methyl cellulose is used to improve the texture, stabilize and maintain the moisture content of products.
The food additive E469 Enzymatically hydrolysed carboxy methyl cellulose, known as enzymatically hydrolysed carboxymethylcellulose, is a thickener and stabiliser derived from plant cellulose.
E469 Enzymatically hydrolysed carboxy methyl cellulose is obtained by controlled enzymatic hydrolysis of carboxymethylcellulose (E466), which reduces its molecular weight and viscosity, improving its solubility and functionality in food applications.
E469 Enzymatically hydrolysed carboxy methyl cellulose is used in the food industry as a stabilizer, thickener, emulsifier, suspending agent, and texture modifier.
E469 Enzymatically hydrolysed carboxy methyl cellulose improves consistency, mouthfeel, moisture retention, and stability in processed foods, dairy products, sauces, desserts, beverages, bakery products, frozen foods, and specialty formulations.
E469 Enzymatically hydrolysed carboxy methyl cellulose's modified viscosity profile allows easier processing and smoother textures in food systems.
E469 Enzymatically hydrolysed carboxy methyl cellulose is used primarily as a stabilizer, thickener, emulsifier, suspending agent, and viscosity modifier in food, pharmaceutical, cosmetic, and industrial applications.
The hydrolysed structure gives E469 Enzymatically hydrolysed carboxy methyl cellulose improved dispersibility, modified viscosity behavior, and enhanced performance in certain formulations compared with non-hydrolysed CMC grades.
In beverage applications, E469 Enzymatically hydrolysed carboxy methyl cellulose helps stabilize suspended particles and prevents sedimentation.
In frozen products, E469 Enzymatically hydrolysed carboxy methyl cellulose contributes to improved freeze-thaw stability and helps control ice crystal growth.
In pharmaceutical applications, E469 Enzymatically hydrolysed carboxy methyl cellulose may be used as a stabilizer, suspending agent, viscosity modifier, and formulation aid in liquid preparations, topical systems, gels, and controlled-delivery systems.
E469 Enzymatically hydrolysed carboxy methyl cellulos's lower viscosity compared with conventional CMC can improve processability and formulation flexibility.
E469 Enzymatically hydrolysed carboxy methyl cellulose is soluble in water and is used in the quantities on the recipes in dietetic foods and drinks, as a substitute for fats.
In cosmetics and personal care products, E469 Enzymatically hydrolysed carboxy methyl cellulose functions as a thickener, stabilizer, moisture-retention agent, and rheology modifier.
E469 Enzymatically hydrolysed carboxy methyl cellulose is used in creams, lotions, gels, shampoos, toothpaste, facial cleansers, and skin-care products to improve texture, consistency, spreadability, and stability.
Industrial applications of E469 Enzymatically hydrolysed carboxy methyl cellulose include detergents, paper processing, adhesives, textile formulations, coatings, inks, paints, ceramics, and specialty polymer systems.
E469 Enzymatically hydrolysed carboxy methyl cellulose's water-binding and colloidal stabilization properties help improve suspension quality, flow behavior, product consistency, and process performance.
Because of its modified rheological behavior, E469 Enzymatically hydrolysed carboxy methyl cellulose is especially useful in applications where reduced viscosity combined with good stabilization properties is desired.
Industrially, E469 Enzymatically hydrolysed carboxy methyl cellulose is extracted from plant sources such as wood or cotton, treated with chloroacetic acid to introduce carboxymethyl groups, and then subjected to specific enzymes that partially break the cellulose chains.
The result is a white or slightly yellowish, hygroscopic powder, soluble in cold and hot water, forming viscous and transparent solutions.
E469 Enzymatically hydrolysed carboxy methyl cellulose's main function is to thicken, gel, stabilise emulsions and retain water, improving the texture and shelf life of products.
E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE AND THEIR FUNCTIONS IN FOODS
E469 Enzymatically hydrolysed carboxy methyl cellulose plays an important role in the food industry, enabling them to improve the quality, shelf life and texture of many food products.
Thanks to E469 Enzymatically hydrolysed carboxy methyl cellulose, manufacturers can achieve the desired sensory and technological effects, which positively affects the consumer experience when eating a variety of foods.
PROPERTIES of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
E469 Enzymatically hydrolysed carboxy methyl cellulose has the ability to bind water and form a gel, making them useful in the food industry as stabilizers, thickeners and emulsifiers.
Due to its properties, E469 Enzymatically hydrolysed carboxy methyl cellulose can improve the texture, consistency and shelf life of food products.
CHARACTERISTICS AND FUNCTIONAL PROPERTIES of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
E469 Enzymatically hydrolysed carboxy methyl cellulose differs from standard carboxymethyl cellulose because the polymer chains are partially broken down by enzymatic treatment.
This controlled hydrolysis lowers molecular weight and changes viscosity behavior while preserving important stabilizing and thickening properties.
One of the major characteristics of E469 Enzymatically hydrolysed carboxy methyl cellulose is its improved dispersibility and modified rheology.
The reduced molecular size allows easier handling, smoother textures, and improved flow characteristics in many formulations.
E469 Enzymatically hydrolysed carboxy methyl cellulose demonstrates excellent water-binding capacity and suspension stability.
E469 Enzymatically hydrolysed carboxy methyl cellulose helps maintain uniform distribution of particles and prevents phase separation in emulsions and suspensions.
E469 Enzymatically hydrolysed carboxy methyl cellulose exhibits pseudoplastic flow behavior, meaning viscosity decreases under shear stress and returns when shear is removed.
This property is especially valuable in products that require easy pouring, spreading, pumping, or processing.
Because it is an anionic cellulose derivative, E469 Enzymatically hydrolysed carboxy methyl cellulose interacts well with water and forms stable colloidal systems.
E469 Enzymatically hydrolysed carboxy methyl cellulose also provides texture enhancement, moisture retention, and stabilization effects in many industrial formulations.
ADDITIONAL TECHNICAL INFORMATION of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
E469 Enzymatically hydrolysed carboxy methyl cellulose is produced through controlled enzymatic hydrolysis of sodium carboxymethyl cellulose using cellulase or related enzyme systems.
The degree of hydrolysis strongly affects molecular weight, viscosity, dispersibility, hydration behavior, and rheological performance.
E469 Enzymatically hydrolysed carboxy methyl cellulose belongs to the cellulose derivative family, which includes:
Methyl Cellulose (E461)
Ethyl Cellulose (E462)
Hydroxypropyl Cellulose (E463)
Hydroxypropyl Methyl Cellulose (E464)
Ethyl Methyl Cellulose (E465)
Carboxymethyl Cellulose (E466)
Crosslinked Sodium Carboxymethyl Cellulose (E468)
BENEFITS of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
For individuals following a low-fat diet, consuming food products that contain E469 Enzymatically hydrolysed carboxy methyl cellulose can help reduce fat intake and prevent feelings of deprivation.
By choosing a sodium carboxymethylcellulose supplier that offers competitive carboxymethylcellulose price, you can make sure you are getting the best value for your dietary needs.
In addition to aiding in the reduction of fat intake, sodium carboxymethylcellulose may also suppress appetite.
The high fiber content of E469 Enzymatically hydrolysed carboxy methyl cellulose acts as a filler in foods, providing satiety and reducing the desire to snack between meals.
This attribute makes it an attractive additive for use in the production of diet foods.
PURPOSE IN PRODUCTS of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
E469 Enzymatically hydrolysed carboxy methyl cellulose serves several functions in food products:
Thickener:
E469 Enzymatically hydrolysed carboxy methyl cellulose enhances the viscosity of liquids, improving the texture of products like sauces, dressings, and beverages.
Emulsifier:
E469 Enzymatically hydrolysed carboxy methyl cellulose stabilizes emulsions, preventing the separation of oil and water phases in products such as salad dressings and mayonnaise.
Stabilizer:
E469 Enzymatically hydrolysed carboxy methyl cellulose maintains the consistency and texture of emulsions, enhancing product stability.
SOURCE of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
E469 Enzymatically hydrolysed carboxy methyl cellulose is fundamentally plant-derived, with the base material being cellulose sourced from wood chips, cotton linter, or corn.
According to the European Food Safety Authority (EFSA), celluloses are "obtained synthetically from fibrous plant material" through chemical and enzymatic treatment.
The raw materials are vegetable cellulose treated with sodium hydroxide to create carboxymethyl cellulose, which is then enzymatically hydrolyzed using cellulase enzymes produced by the fungus Trichoderma longibrachiatum.
While the base cellulose is purely plant-based, the enzymatic processing involves microbial enzymes derived from fungal sources.
NATURAL OCCURRENCE of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
E469 Enzymatically hydrolysed carboxy methyl cellulose is a synthetic compound and does not occur naturally.
ALTERNATIVES AND SUBSTITUTES of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
For those seeking alternatives to E469 Enzymatically hydrolysed carboxy methyl cellulose, options include:
Lecithin (E322):
A natural emulsifier derived from soybeans or egg yolks.
Mono- and Diglycerides of Fatty Acids (E471):
Commonly used emulsifiers in various food products.
BENEFITS of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
Improved dispersibility
Modified and controlled viscosity behavior
Excellent water-binding capacity
Good suspension stability
Effective thickening properties
Smooth texture formation
Improved processing characteristics
Pseudoplastic flow behavior
Broad pH stability
Good compatibility with other hydrocolloids
Effective moisture retention
Stabilizes emulsions and dispersions
Plant-derived renewable polymer
Effective at relatively low concentrations
Suitable for multiple industrial applications
PHYSICAL and CHEMICAL PROPERTIES of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
Chemical Name: Enzymatically Hydrolysed Carboxymethyl Cellulose
Food Additive Number: E469
Parent Compound: Sodium Carboxymethyl Cellulose
CAS Number: No unique universally assigned CAS number for E469 specifically
Related CAS Number (CMC): 9004-32-4
EC Number: Generally associated with parent CMC substances
Molecular Formula: Variable polymer
General Polymer Formula: [C6H7O2(OH)x(OCH2COONa)y]n
Molecular Weight: Variable depending on degree of hydrolysis
Chemical Family: Modified Cellulose Ether
Appearance: White to cream-colored powder
Physical Form: Fine powder or granules
Odor: Odorless
Taste: Tasteless
Ionic Character: Anionic polymer
Solubility in Water: Freely dispersible and soluble in water
Solubility in Organic Solvents: Insoluble in most organic solvents
Hydration Capacity: High water absorption ability
Viscosity: Lower viscosity than standard carboxymethyl cellulose
Rheological Behavior: Pseudoplastic or shear-thinning behavior
pH Stability: Stable over a broad pH range
Moisture Retention: Excellent moisture-binding properties
Film-Forming Ability: Moderate
Emulsifying Properties: Good stabilizing and emulsifying effects
Suspension Stability: Excellent suspension aid
Thermal Stability: Stable under normal processing conditions
Density: Variable depending on grade
Hygroscopicity: Hygroscopic
Surface Activity: Moderate colloidal activity
Solution Appearance: Clear to slightly cloudy viscous solution
Compatibility: Compatible with many hydrocolloids, salts, and surfactants
Decomposition Temperature: Decomposes at elevated temperatures
FIRST AID MEASURES of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*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.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
-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 E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
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 E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
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.
HANDLING and STORAGE of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E469 ENZYMATICALLY HYDROLYSED CARBOXY METHYL CELLULOSE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
