Grade | Concentration, % | Viscosity, 25degC, mP.s | Degree of Substitution |
CG-6H60 | 1% | 6000 – 8000 | 0.65 – 0.85 |
CG-8H60 | 1% | 6000 – 8000 | 0.80 – 1.00 |
CG-8H40 | 1% | 4000 – 6000 | 0.80 – 1.00 |
CG-6H30 | 1% | 3000 – 4000 | 0.65 – 0.85 |
CG-8H30 | 1% | 3000 – 4000 | 0.80 – 1.00 |
CG-10H30 | 1% | 3000 – 4000 | 1.00 – 1.20 |
CG-6H15 | 1% | 1500 – 3000 | 0.65 – 0.85 |
CG-6H10 | 1% | 1000 – 1500 | 0.65 – 0.85 |
CG-8H10 | 1% | 1000 – 1500 | 0.80 – 1.00 |
CG-8M15 | 2% | 1500 – 3000 | 0.80 – 1.00 |
CG-6M07 | 2% | 700 – 1500 | 0.65 – 0.85 |
CG-8M07 | 2% | 700 – 1500 | 0.80 – 1.00 |
CG-10M07 | 2% | 700 – 1500 | 1.00 – 1.20 |
CG-6M04 | 2% | 400 – 800 | 0.65 – 0.85 |
CG-8M04 | 2% | 400 – 800 | 0.80 – 1.00 |
CG-10M04 | 2% | 400 – 800 | 1.00 – 1.20 |
CG-6M02 | 2% | 200 – 400 | 0.65 – 0.85 |
CG-7M02GM | 2% | 250 – 350 | 0.70 – 0.78 |
CG-12M02 | 2% | 200 – 400 | 1.20 – 1.50 |
CG-15M02 | 2% | 200 – 400 | Min. 1.50 |
CG-6M01 | 2% | 100 – 200 | 0.65 – 0.85 |
CG-8L60 | 2% | 60 – 100 | 0.80 – 1.00 |
CG-6L40 | 2% | 40 – 60 | 0.65 – 0.85 |
Talk to us for more detailed specifications and samples.
Carboxymethyl Cellulose meets the specification and purity criteria specified in the regulatory compliance listed below. In addition, it meets the requirements set forth in Compendium of Food Additive Specifications by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and Food Chemicals Codex (FCC) by USP.
Country | Regulatory Compliance Reference |
US | Code of Federal Regulations Title 21 |
EU | Regulation EC 1333/2008 |
Japan | Japan’s Specifications and Standards for Food Additives (JSFA), 9th Edition |
Australia & New Zealand | Australia New Zealand Food Standards Code |
China | National Standard of the People’s Republic of China |
Canada | Health Canada |
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also established an acceptable daily intake (ADI) of “not specified” (no quantitative limit) for xanthan gum. If you need to know maximum use levels in a specific product and region, please contact us for more details.