Some rheological properties of sodium carboxymethylcellulose solutions and gels
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).
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