Advertisement

Abstract

Sodium carboxymethylcellulose, often called Cellulose Gum or CMC, is a widely used component of food systems. It may act as a suspending agent, thickener, protective colloid, humectant, and for the control of the crystallization of some other component. CMC is classified by the Food and Drug Administration under “substances that are generally recognized as safe” (Gras) by Title 21, Section 121.101 of the Code of Federal Regulations (USA). A summary of permissable concentrations in a number of food systems, together with a description of the properties of the various types of Hercules® Cellulose Gums (CMC) is available (1). CMC is a polyelectrolyte and may react with proteins in the food to form soluble or insoluble complexes. The properties of these complexes are currently being studied (2).

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1).
    Hercules Incorporated “Chemical and Physical Properties of Hercules Cellulose Gum (CMC), Wilmington, Delaware, 1971.Google Scholar
  2. 2).
    Ganz, A.J., Some Observations on the Interaction of Sodium Carboxymethylcellulose with Proteins. Presented at IFT Annual Meeting, 1972.Google Scholar
  3. 3).
    Ott, Emil and H.M. Spurlin, Cellulose and Cellulose Derivatives, 2nd Ed., p. 937ff. (Interscience, New York 1954).Google Scholar
  4. 4).
    Francis, P.S., J. Applied Polymer Sci. 5, 261 (1961).ADSCrossRefGoogle Scholar
  5. 5).
    Smith, J. W. and P.D. Applegate, Paper Trade J. 126, 60 (June 3, 1948).Google Scholar
  6. 6).
    Green, H., Industrial Rheology and Rheological Structures (Wiley, New York 1949).Google Scholar
  7. 7).
    Ott, Emil and J. H. Elliott, Makromol. Chem. 18/19, 352 (1956).CrossRefGoogle Scholar
  8. 8).
    De Butts, E. H., J. A. Hudy, and J. H. Elliot, I. E. Chem. 49, 94 (1957).Google Scholar
  9. 9).
    Ferry, J.D., Viscoelastic Properties of Polymers, 2nd Ed. (Wiley, New York 1970).Google Scholar
  10. 10).
    Elliot, J. H. and A. J. Ganz, J. Texture Studies 2, 220 (1971).CrossRefGoogle Scholar
  11. 11).
    Elliot, J. H. and C. E. Green, J. Texture Studies 3, 194 (1972).CrossRefGoogle Scholar
  12. 12).
    Trapeznikov, A. A., Proceedings of the Fifth International Congress on Rheology. S. Onogi (ed.), Vol. 4, p. 257 (Univ. of Tokyo Press, Tokyo 1970).Google Scholar
  13. 13).
    Ganz, A. J., Food Product Develop. 3(6), 65 (1969).Google Scholar
  14. 14).
    Batdorf, J. B., in: R. L. Whistler (Ed.), Industrial Gums (Academic Press, New York 1959).Google Scholar
  15. 15).
    Nijhoff, G.J.J., U.S. Patent 3, 418, 133.Google Scholar
  16. 16).
    Glicksman, M., Gum Technology in the Food Industry (Academic Press, New York 1969).Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1975

Authors and Affiliations

  • J. H. Elliot
    • 1
  • A. J. Ganz
    • 1
  1. 1.Research CenterHercules IncorporatedWilmingtonUSA

Personalised recommendations