Carboxy Methyl Cellulose of foodchem
Carboxy Methyl Cellulose is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. As a food additive, it has E number E466. A further purification process is used to remove these salts to produce pure Carboxy Methyl Cellulose which is used for food, pharmaceutical and dentifrice applications. An intermediate "semi-purified" grade is also produced, typically used in paper applications.
Insoluble microgranular carboxymethyl cellulose is used as a cation-exchange resin in ion-exchange chromatography for purification of proteins. Carboxy Methyl Cellulose is also used in ice packs to form a eutectic mixture resulting in a lower freezing point and therefore more cooling capacity than ice. These groups form many hydrogen bonds among adjacent chains, regularly packing the chains together to form stable crystalline regions and giving a complete insolubility in water and in most of the organic solvents.
In fact Carboxy Methyl Cellulose acts as thickener, rheology modifier, water retention aid, filtration reducer, binder, dispersant, protective colloid, floating aid, crystallization inhibitor, ions exchanger, etc. Besides Carboxy Methyl Cellulose is physiologically inert, chemically stable, odorless and tasteless, not dangerous for health and environment. Usually, drops may be used as often as needed. Ointments are usually used 1 to 2 times daily as needed. If using an ointment once a day, it may be best to use it at bedtime.
Carboxy Methyl Cellulose as a food additives molecules are somewhat shorter, on average, than native cellulose with uneven derivatization giving areas of high and low substitution. CMC molecules are most extended (rod-like) at low concentrations but at higher concentrations the molecules overlap and coil up and then, at high concentrations, entangle to become a thermoreversible gel. Increasing ionic strength and reducing pH both decrease the viscosity as they cause the polymer to become more coiled.
Other food additives: Guar Gum Cassia Gum
What are food additives? Basically, food additives are substances, such as coloring agents, preservatives, and flavor enhancers that ar added to your food. There ar two types of food additives, and they ar natural and synthetic.
Food additives, including both natural and synthetic are found in almost all of the packaged food available in the grocery stores, but not all of them ar safe. Nowadays, what appears to be a harmless food additive, is ruthlessly placed into our packaged foods, but for what reason. Typically these harmful food additives are non in the eye of the interested authorities, because they do non appear to have any severe reactions on many consumers.
Insoluble microgranular carboxymethyl cellulose is used as a cation-exchange resin in ion-exchange chromatography for purification of proteins. Carboxy Methyl Cellulose is also used in ice packs to form a eutectic mixture resulting in a lower freezing point and therefore more cooling capacity than ice. These groups form many hydrogen bonds among adjacent chains, regularly packing the chains together to form stable crystalline regions and giving a complete insolubility in water and in most of the organic solvents.
In fact Carboxy Methyl Cellulose acts as thickener, rheology modifier, water retention aid, filtration reducer, binder, dispersant, protective colloid, floating aid, crystallization inhibitor, ions exchanger, etc. Besides Carboxy Methyl Cellulose is physiologically inert, chemically stable, odorless and tasteless, not dangerous for health and environment. Usually, drops may be used as often as needed. Ointments are usually used 1 to 2 times daily as needed. If using an ointment once a day, it may be best to use it at bedtime.
Carboxy Methyl Cellulose as a food additives molecules are somewhat shorter, on average, than native cellulose with uneven derivatization giving areas of high and low substitution. CMC molecules are most extended (rod-like) at low concentrations but at higher concentrations the molecules overlap and coil up and then, at high concentrations, entangle to become a thermoreversible gel. Increasing ionic strength and reducing pH both decrease the viscosity as they cause the polymer to become more coiled.
Other food additives: Guar Gum Cassia Gum
What are food additives? Basically, food additives are substances, such as coloring agents, preservatives, and flavor enhancers that ar added to your food. There ar two types of food additives, and they ar natural and synthetic.
Food additives, including both natural and synthetic are found in almost all of the packaged food available in the grocery stores, but not all of them ar safe. Nowadays, what appears to be a harmless food additive, is ruthlessly placed into our packaged foods, but for what reason. Typically these harmful food additives are non in the eye of the interested authorities, because they do non appear to have any severe reactions on many consumers.
Source...