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Cellulose gum, or sodium carboxyethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverages. In addition to modifying the behavior of water, cellulose gum is useful in modifying flow, adding texture and enhancing mouthfeel.
A wide range of cellulose gum grades with different viscosities, molecular weights, degrees of substitution and particle sizes are available and products can be customized to meet specific applications. Our global manufacturing base is designed to meet regional needs.
- Aqualon™ GMO and non-GMO cellulose gum grades are manufactured in the U.S.
- Blanose™ GMO and non-GMO cellulose gum grades are manufactured in Europe.
- Bondwell™ cellulose gum 99.5% purity grades are manufactured in China.
We also offer a number of specialty cellulose gums for specific purposes.
- Aquasorb™ specialty super-absorbent cellulose gum is designed for maximum water-holding in bakery products for improved appearance, quality and yield.
- Aquacel™ specialty cellulose gum grades are designed for guar gum supplementation and replacement.
- Aquacel™ WS specialty cellulose gum grade is designed for tartaric acid stabilization in white and rosé wines.
Cellulose gum complies with the requirements of the U.S. Code of Federal Regulations, Title 21 section 182.1745, “Substances Generally Recognized as Safe” (GRAS) for use in foods and meets the monograph requirements set forth in the Food Chemicals Codex, current edition. Cellulose gum also conforms to the purity criteria of E466 as mentioned in the Annex of EC directive 2008/84/EC and amendments. An ADI (acceptable daily intake) of “not specified” has been allocated by the Scientific Committee of the EU and the Joint FAO/WHO Expert Committee on Food Additives.
“Cellulose Gum”, accepted as a common or usual name for purified sodium carboxymethylcellulose, may be used in food label ingredient statements.
Hopewell, Virginia, U.S.
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