Cellulose Gum, Carboxymethyl Cellulose

NUTRIER CG

Food and Beverage Applications

Cellulose Gum, Sodium Carboxymethylcellulose (CMC) is a highly-purified water-soluble cellulose produced by the partial substitution of the cellulose hydroxyl groups with ionic hydrophilic moieties.

 

CAS No.: 9000-11-7

E No.: E 466

Function: Thickener, Stabilizer, Blinder, Water Retention Agent, Film Formation Agent.              

Package: 25 kg bag, 50 lb bag or customization.

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.

Applications

Functions

(Acidified) Dairy products

Stabilizer, binder, texture improvement, improve mouthfeel, foam stabilizer, viscosity agent, water retention, easy peeling agent.

Beverage, fruit juices

Stabilizer, improve mouthfeel, crystal growth inhibitor, viscosity agent, binder, fruit fiber stabilizer, texture improvement.

Baked goods, bakery mixes

Stabilizer, binder, texture improvement.

Process meat

Stabilizer, binder, easy pealing agent, water retention, texture improvement, improve mouthfeel.

Sausage casings

Stabilizer, texture improvement, water retention.

Instant chocolate and coffee, and powered drinks

Stabilizer, quick hydration, binder.

Cheese products

Stabilizer, viscosity agent, binder, improve mouthfeel, water retention.

Sauces and dressings

Stabilizer, water retention, viscosity agent, improve mouthfeel.

Ice cream, frozen food, icings, glazing

Stabilizer, improve mouthfeel, crystal growth inhibitor, binder, viscosity agent.

Beer

Foam stabilizer.

Wine

prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming.

Pet food

Stabilizer, water retention, texture improvement, viscosity agent.

* The above information is for reference only, the prospective user is responsible for determining whether the products are appropriate for your use, and for ensuring that your usage and workplace practice are in compliance with applicable laws and regulations.

Gellan Gum, Nutrier GL, Cosmetic and Personal Care

Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and Lrhamnose.

Gellan Gum, Nutrier GL, Food and Beverage

Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and Lrhamnose.

Curdlan, Nutrier KG, Food and Beverage

Curdlan is a high molecular weight polysaccharide consisting of β-1,3-linked glucose units, produced by pure-culture fermentation from a non-pathogenic and non-toxicogenic strain of Agrobacterium biovar 1 (identified as Alcaligenes faecalis var. myxogenes at the time of discovery) or Agrobacterium radiobacter. Curdlan consists of β-(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating its aqueous suspension.