High purity CMC sodium salt SCMC Sodium carboxymethylcellulose;Sodium CMC;

Qingdao Linguang Biochmical Co., Ltd. is mainly engaged in the research of various cellulose products with an annual output of 20,000 tons of sodium carboxymethylcellulose (CMC).

The company plans to complete the second phase of its development through investment and construction, which involves the production of 30,000 tons of green, environmentally friendly, high-end, and efficient Sodium Carboxymethyl Cellulose (CMC) through comprehensive utilization. In addition, it plans to carry out the third phase of the Sodium Carboxymethyl Cellulose modification project. The total area will cover 70,000 square meters. Total investment is 56 million yuan, The construction has begun and scheduled for completion in 2025.

With our experienced experts and cutting-edge laboratories, as well as cooperation with many local universities and R&D centers, we are constantly improving our product series and making breakthroughs in application fields.

Our laboratories are equipped with instruments like VG Fan meter 35A, its calibration kit and calibration fluids, Heater Cup, Brookfield Viscometers, API Fluid Loss Apparatus, HPHT Fluid Loss Apparatus, EP Tester, Moisture Balance, API wet analysis kits, Retort kits, Sand content Kits, Complete range of BSSASTM Standard sieves with sieves shakers, Hamilton beach mixers, warring blender, pH meter,Moisture Analyzer,Potentiometric titrator,Electrothermal blowing dry box and all general laboratory appliances.

Group

Adhesive Agent, Emulsifier, Hydrocolloid, Stabilizer, Thickening Agent

Application

Bakery, Beverage, Cheese, Cosmetics, Dairy, Dental, Feed Products, Fine Food, Food, Ice Cream, Meat, Paper, Petfood, Puddings, Technical, Tobacco Industry

Origin

It is the sodium salt of the carboxymethyle of the cellulose.

Function

Thickening agent, stabilizer and emulsifier for fine food, coating agent for tablets, used as cleaning agent in washing powder, soap and crèmes, technical application for oil drilling.

Qualitites

Viscosities from 30 up to 10000 cps available

Packaging

25 kg bags

cellulose gum in the production of ice pop gives the product favorable organoleptic and rheological characteristics such as control over the formation of ice crystals, increased resistance to melting (melting) and improves palatability, achieving a product finish that exceeds expectations in terms of body, flavor, texture and resistance to the environment.

Function

Carboxymethyl cellulose can provide different functionality depending on its degree and uniformity of substitution by sodium ions, chain length and cellulose backbone. For example, CMC with uniform substitution is known for smooth flow properties and works well in frostings. CMC with non-uniform substitution is known to be thixotropic, forms a stable gel that becomes more fluid when agitated and reforms to a gel over time. Non-uniform substituted CMC works well in fillings or sauces.²

The degree of substitution (D.S.) for sodium carboxymethyl cellulose can be up to 3, but for food application the D.S. is typically between 0.6-0.95.³

Commercial Production

CMC is derived from cellulose, the linear glucose based polymer found in plant material. Producing CMC is a two step process. In the first step, cellulose is suspended in an alkaline solution which opens the cellulose chains and allows water to enter. When this happens, the cellulose can react with sodium monochloroacetate and yield sodium carboxymethyl cellulose.²

Application

Some baked good applications where carboxymethyl cellulose finds use include:

• Frozen dough: As a 0.5% replacement for wheat flour and with a D.S. of 1.1, CMC weakens the influence of frozen treatment on the gluten starch structure of the dough.³
• Tortillas: CMC is added to tortillas for shelf life extension and to maintain a pliable texture.
• Gluten free bread and cakes: Improves the internal structure like gluten proteins and helps with moisture retention and mouthfeel.
• Fried doughs: At the level of 0.35%, CMC can reduce oil absorption and improve the texture of fried products.⁴
• Cookies: CMC functions as a release aid and spread controller.⁴