The Australian government has approved winemakers use Sodium carboxymethylcellulose as a wine additive   Sodium Carboxymethylcellulose The Australian government has approved winemakers use sodium carboxymethylcellulose as a wine additive. Food scientists have found that using low-dose carboxymethylcellulose can improve the stability and consistency of food and beverages. As far as wine is concerned, it can effectively avoid.. read more →

 Polyanionic Cellulose (PAC) Polyanionic Cellulose (PAC) PAC, short for polyanionic cellulose, is a kind of water-soluble cellulose ether derivative made from natural cellulose by chemical modification, and an important kind of water-soluble cellulose ether. Usually the sodium salt of Polyanionic Cellulose is in application and widely used in petroleum drilling, especially in salt well and.. read more →

carboxymethyl cellulose properties   Name: Sodium CarboxymethylCellulose (CMC for short) Characteristics 1 Appearance White or lightly yellow powder with no odor, no flavor and no poison 2 Solubility As easily hygroscopic substance, carboxylmethylcellulose can be well dissolved in either cold or hot water with gummy solution formed. It is not soluble in organic solvent like.. read more →

Manufacturing Process of sodium carboxymethylcellulose General Introduction sodium Carboxymethylcellulose is a kind of important cellulose gum, a polyanionic cellulose compound with good water solubility obtained from natural fiber by means of chemical modification. It is easily soluble in hot and cold water. It has very unusual and valuable physical and chemical properties such as thickening and emulsifying.. read more →

Cellulose Gum Improving Processing Quality of Dough – Food Additives Cooking Made Easy with Flour Mixed with Cellulose Gum, one of the most common food additives. Cellulose (CMC) or Cellulose Gum LINYI CITY, CHINA – July 7th 2013 – Cellulose Gum is one of the most common food additives. It is known as the flour.. read more →

CMC – Cellulose Gum as Food Thickener & Stabilizer Increased Viscosity, Softness, Volume & Moisture with CMC CMC LINYI CITY, CHINA – 16th July 2013 – Sodium Carboxy Methyl Cellulose (CMC) or Cellulose Gum is most commonly used as a thickener in various food and beverage items. This ingredient is also known as a stabilizer.. read more →

International Test Standard-ASTM e466 Sodium Carboxymethylcellulose   1. Non-Newtonian fluid properties of Sodium Carboxymethylcellulose leads to different measured viscosity numbers under different conditions. According to the difference of intrinsic friction shear stress and percentage speed variation, viscous fluids can be divided into Newtonian fluids and non-Newtonian fluids. A great number of data have shown that.. read more →

Influencing Factors on Sodium Carboxymethylcellulose Viscosity An important property of Sodium carboxymethylcellulose is to form the colloidal solution with a certain viscosity when soluble in water. The factors that influence viscosity are listed as follows.  1. Influence of Solution Concentration  For Sodium carboxymethylcellulose with whether high, medium or low viscosity, the viscosity will rise with the increase of.. read more →

Cellulose Gum In Food   As the most widely used thickening agent in the world, sodium carboxymethylcellulose is widely used in the food industry as an excellent food additive. Many kinds of food add carboxymethylcellulose as the stabilizing, suspending and thickening agents. sodium carboxymethylcellulose can control the rheological property, structure, flavor and appearance of products, and.. read more →

What is sodium carboxymethyl cellulose ? Food is sometimes a lot more than you might think. While foods like ice cream and bread have their basic ingredients, like milk or flour, that is not all that there is. Unless you are making it at home with these basic ingredients, you are likely going to find.. read more →