Food grade carboxymethylcellulose. Preparation of cellulose ethers
To lead a healthy lifestyle, we should be careful about what we eat, in particular, to understand nutritional supplements and what effect they have. Consider such an additive as E466 (Carboxymethylcellulose), its effect on the body.
E-466 (CMC) - a derivative of cellulose of the group of dextrose monomers, in the form of a colorless powder, consisting of small crystals, is an acid of an ionic polymer electrolyte. The mechanism for the production of tylose is simple, it is obtained by the reaction of 1-chloroacetic acid with alkyl cellulose. E-466 breaks down perfectly in the water structure, has no specific odor, is not affected by the negative effects of light rays, does not have toxic properties and is generally insoluble in oils.
In food production, it is most often used as a sodium salt, the mixture of which is quite viscous and pseudoplastic, and sometimes even thixotropic. Cellulose glycolic acid is a stabilizer that preserves and directly improves the viscosity of the products themselves. CMC forms a viscous composition, which does not lose its natural qualities during a long period of storage, thereby preserving the presentation of food products. A viscous additive is needed for the manufacture of mayonnaise, ketchup, curd products, a variety of sweet desserts and jelly.
Food additive under the index E466 has individual chemical and physical characteristics:
- In fact, it is a weak acid that does not have a special color range. In nature, it is presented as an ionic high-polymer electrolyte.
- Carboxymethylcellulose is highly soluble in water.
- It does not dissolve at all in animal oil, as well as vegetable.
- Has no smell at all.
- Does not apply to toxic substances.
- Shows fairly good resistance to bright sunlight.
So is there any harm from an additive that performs a simple function in the form of binding food
E-466, after repeated and varied studies, is still allowed for use in food products on the territory of the Russian Federation, however, in a limited amount, it is especially undesirable and even contraindicated for people suffering from diseases of the gastrointestinal tract, and for people with impaired metabolic processes in the body must be wary of products containing this supplement.
The most common effect of excessive consumption of E-466 in food is intestinal disorders of varying degrees, for example, it is an absolutely indigestible substance and a single use, in an amount of more than 5 ml. grams can cause a laxative effect. In nutrition for children, the supplement does not have a confirmed approval for its use, so parents need to carefully and carefully approach the choice of food for babies. According to experts, E-466 has some effect on the formation of cancer cells, and also increases cholesterol levels.
As for the benefits of E-466, it lies only in the fact that the additive helps to give a natural and long-term elastic look to food products, such as curd cheeses, sweet desserts, mayonnaises and others, which without such viscosity will lose their usual appearance. 
On a note! In milk-based desserts and cream, the food additive carboxymethyl cellulose can only act as a filler, which will give the product a creamier flavor.
Additive E466 in cosmetology
An additive such as carboxymethyl cellulose is a well-known component of cosmetics and household chemicals. In production, E466 is often used instead of surfactants, as they have a bad effect on human cells.
Cellulose ether does not cause allergic reactions, and as far as environmental safety is concerned, it is neutral. Therefore, E466 is actively added to:
- Shampoos and hair balms.
- Toothpaste.
- Shaving gels and foams.
- Shower gels.
- Face creams, etc.
The thickener carboxymethyl cellulose is used in its industry even by pharmaceuticals. With its help, protective shells are made on preparations. The film, which is formed as a result of the addition of E466, is highly stable in an acidic environment, while it dissolves well in an alkaline environment. This plays a significant role for the stomach, protecting it from the effects of the harmful components of various drugs. The film dissolves only in the slightly alkaline environment of the intestine. 
The thickener carboxymethyl cellulose is used for the production of eye drops. It is able to prolong the release time of the active substance, thus lengthening its action.
Technical carboxymethyl cellulose is used in industry, it is inherent in the composition of building materials and mixtures, thereby preventing the formation of splits and cracks.
To this day, there is an active study of the effects of E466 (carboxymethylcellulose) on the human body.
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SEKOL cellulose gum
CMC stands for carboxymethyl cellulose. However, it would be more correct to call it the sodium salt of carboxymethyl cellulose. CMC is obtained from cellulose, which is converted into a water-soluble state during a chemical reaction. Solubility in water is achieved by introducing carboxymethyl groups into the cellulose chain, which makes it possible to hydrate the molecule.
Properties of CMC in food products:
Structural mesh formation
moisture retention
Binding
Film formation
Suspension
Stabilization
thickening
The substituent groups are irreversibly linked to the cellulose backbone by ether bridges, hence CMC belongs to a group of compounds called cellulose ethers. It should be noted that since the carboxymethyl group functions as an acid, CMC is an anionic polyelectrolyte.
CMC exhibits many interesting properties when dissolved in aqueous solutions, which depend on the type of CMC and the dissolution conditions.
CMC is produced by the reaction of cellulose and monochloroacetic acid (MCA) in the presence of sodium hydroxide (NaOH) as the third integral part of the process. The stages of CMC production are presented in the flow chart.
Cellulose is carefully selected in accordance with the strict requirements for the quality of the final product. First of all, it is treated with sodium hydroxide. As a result of the reaction between cellulose and sodium hydroxide, alkali cellulose is formed. The most important moment of production is to guarantee the complete transition of cellulose to an alkaline form. The alkali treatment step is commonly known as mercerization. Alkaline cellulose interacts well with monochloroacetic acid, which is introduced into the reaction either in the form of a free acid - MCA, or in the form of its sodium salt - NaMCA.
Structure of cellulose and sodium carboxymethyl cellulose
After completion of the various stages of the chemical reaction, the product contains about 25-30% by-product salts (sodium chloride and sodium glycolate). The product can be dried immediately (CMC technical types) or neutralized and purified by washing to a purity of at least 99.5% (CEKOL grade cellulose gum).
CP Kelco manufactures a wide range of water-soluble polymers with a variety of specifications and functional properties to meet the requirements of various market segments. The main trade mark of cellulose gum for the production of foodstuffs, cosmetics and hygiene products, pharmaceuticals is CEKOL. Dissolution of CMC.
The dissolution method of the CMC and the mixing parameters (shear) during the dissolution process will determine the final viscosity of the solution. The solvent, the chemical composition of the CMC, and the shear force during mixing of the finished solution are reflected in the dissolution characteristics of the CMC, such as the hydration of the CMC molecules. That is, to control the viscosity of the final solution, it is necessary to strictly observe the required conditions for the dissolution of CMC.
The principle of CMC dissolution is to get all the particles wet as quickly as possible before starting to increase the viscosity. 
CMC is inherently hydrophilic (“loves water”), which means that CMC particles will instantly swell (hydrate) and dissolve when dispersed in water. The equipment used for mixing must be efficient enough to keep the entire volume of liquid in motion in order to avoid the formation of lumps and clots. The mixer must create a strong underflow in the center of the mixing tank and the CMC must be introduced into the funnel formed by the mixer. The CMC application rate should be slow enough to allow each individual particle to get wet. The introduction of the product can be done through a funnel or with the help of an inductor.
CMC exhibits good solubility in both cold and hot water. The dissolution rate increases with increasing temperature, since the viscosity of the solvent and the development of the viscosity of the CMC solution decrease with increasing temperature. The dissolution rate of the CMC molecule does not depend on temperature. If heating is possible, the most suitable (and recommended) temperature for preparing the CMC solution is 50-60°C. The dissolution rate of CMC also depends on the particle size. The fine powder dissolves much faster than the coarse powder, since in this case the hydration of each individual particle is ensured, and lumps are not formed.
Viscosity and rheology of CMC solutions.
The most important and useful property of CMC is its ability to develop viscosity in aqueous solutions. You can prepare solutions of various degrees of viscosity. The CMC product line includes both low and high molecular weight products. In this case, the behavior of the solutions changes from practically Newtonian to a more pseudoplastic flow, i.e. viscosity varies with applied force. The viscosity depends on the applied shear. In practice, this manifests itself as a decrease in viscosity during mixing, pumping or other mechanical action on the CMC solution. The pseudoplastic behavior of the flow directly depends on the straightening of the chain and the orientation of the CMC molecules in the direction of the flow. Longer molecule (high molecular weight) CMC, such as CEKOL 30000, "shear thins" more than short chain molecule CMC, such as CEKOL 700. .e. solutions of CMC CEKOL 30 behave almost like Newtonian fluids.
As the shear force increases, the viscosity (flow resistance) will decrease. Viscosity changes are completely and instantaneously reversible, and the original viscosity is restored after the cessation of mechanical action. It should be noted that due to the pseudoplastic properties of the flow of CMC solutions, the determination of the viscosity index is possible only at a certain shear force. A characteristic related to the polymeric nature of CMC and often mistaken for pseudoplasticity is called thixotropy. It is a consequence of the interaction of long chains of CMC molecules and the development of a three-dimensional structure (network) in solution. When a thixotropic solution is sheared with sufficient force, the structure breaks down and the structural viscosity decreases. Viscosity changes are reversible, but require a certain amount of time. The initial viscosity is restored, provided that the solution is at rest for some time after the cessation of mechanical action.
Molecular weight.
Viscosity is proportional to the average length of the CMC molecule or degree of polymerization (DP). Average molecular length and degree of substitution determine the molecular weight of CMC types. Viscosity increases rapidly with increasing degree of polymerization.
| Type | Degree of polymerization | Molecular weight, Mw |
| 30000 | 3200 | 750000 |
| 4000 | 2000 | 450000 |
| 700 | 1200 | 270000 |
| 30 | 360 | 80000 |
Concentration.
With increasing concentration, the viscosity of solutions increases rapidly. As a rule, the viscosity increases by 8-10 times with a 2-fold increase in concentration. It follows from the graph that a 0.5% solution of Cekol brand 30,000 will show the same viscosity as a 2.5% solution of brand 700. However, this does not mean that their functional properties are identical, since they depend on many additional factors.
Temperature.
The viscosity of CMC solutions is reversibly dependent on temperature. For example, viscosity decreases with increasing temperature, but returns to its original state when the temperature drops to its original values. Prolonged heating, especially at temperatures above 100°C, may lead to loss of viscosity depending on the type of CMC.
pH value.
The viscosity of CMC solutions remains stable over a wide pH range. At pH values from 11 - 12 and above, the viscosity is disturbed due to the high dominant electrolyte concentration and alkaline degradation (hydrolysis) of the CMC molecule. At pH values< 4 кислотная форма КМЦ начинает доминировать (противоположные ионы Na+ замещаются на Н+). Этот тип КМЦ нерастворим в воде, что приводит к снижению вязкости. Тем не менее, типы КМЦ с высокой степенью замещения и специальные кислотоустойчивые типы будут демонстрировать хорошую стабильность вязкости даже при агрессивно низких значениях рН.
Stability.
Although CMC has good resistance to degradation, enzymes and oxidizing agents can still degrade it. Enzymes, either introduced or produced by microorganisms, can contribute to the degradation of the cellulose chain, and therefore cause a serious irreversible reduction in viscosity. The usual way for enzymes to enter is through microorganisms present in the environment. They enter the system in which CMC is used and begin to produce enzymes. The most effective way to stop an enzyme attack is to prevent the development of microorganisms through heat treatment or the addition of preservatives. Heat treatment at 80°C for 30 minutes or at 100°C for 1 minute is usually sufficient to inactivate microorganisms. For complete inactivation of the cellulose-degrading enzymes present, either a higher temperature or a longer heat treatment may be required.
Oxidizing agents such as chlorine and hydrogen peroxide cause the breakdown of the cellulose chain. Oxidative degradation occurs in an alkaline environment in the presence of oxygen. Metal ions such as Fe2+ accelerate alkaline degradation.
To prevent oxidative degradation, CMC solutions should not be exposed to the air for longer than necessary, especially when temperature and pH increase. In the case of long-term storage, CMC solutions should be preserved immediately after preparation, maintaining a neutral pH (if possible). This requires the exclusion of access to oxygen and direct sunlight.
Shelf life.All types of CMC are produced either from wood or, in some cases, from cotton fluff.
They are biodegradable, which means they have a limited shelf life. Therefore, it is very important to store these products properly to prevent unwanted degradation. CMC is hygroscopic, meaning it readily absorbs water from the environment. The product must be stored in its original packaging in a dry, well-ventilated area. The storage area must be kept dry, clean and free of dust. With proper storage conditions, the basic properties of CMC will remain in good condition for 3 years.
Compatibility with other polysaccharides.
CP Kelco's CMC products are fully compatible with most other polysaccharides. In combination with some, a synergistic effect on viscosity is observed, with others, the viscosity values correspond to theoretical assumptions.
Several examples of mixtures of CMC with other polysaccharides.
Compatibility with proteins.
Proteins are polymers of amino acids. Protein molecules can take various spatial forms. They have several properties in common, one of which is sensitivity to the pH value. This reduces their solubility in water to a rather narrow pH range. However, due to the ionic nature of CMC, it can interact with many proteins to form soluble, stable complexes. This is especially important at the isoelectric point of proteins (the pH level at which dissolution is minimal) near or below neutral pH. An important example is the CMC stabilization of milk protein (casein) in fermented milk products. The isoelectric point of casein in milk is approximately 4.6. 
Main applications of CMC
Sodium carboxymethyl cellulose is one of the most versatile thickening agents, widely used in many industries.
| Whipped confectionery: | - marshmallow - soufflé - marshmallow - meringue - nougat |
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| Flour confectionery: | - gingerbread - butter cookies, sugar, oatmeal - cake - donuts |
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| Bakery products: | - sandwiches - cupcakes - bread - braided - lamb products |
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| Processing of fruits and vegetables: | - heat-resistant fillings for flour - confectionery - jams and jams - vegetable caviar - ketchups, sauces, dressings - fruit and vegetable drinks with pulp |
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| Fat and oil industry: | - mayonnaise, sauces - spreads and margarines - fat fillings - butter - vegetable oils with spices |
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| Dairy industry: | - dairy products (kefir, sour cream, yogurt) - dairy and k / m desserts - cottage cheese - processed cheeses - ice cream - protein drinks (acidified and neutral) on milk and soy base. |
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| Meat processing industry: | - meat semi-finished products - sausages, sausages |
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| Alcoholic and non-alcoholic drinks | ||
| Instant fruit drinks. |
CEKOL
dissolves well in cold and hot water (gives a clear solution), has a high water-binding capacity, heat-resistant. CEKOL solutions are stable at 90-100°C and pH 5.0-9.0. CEKOL is gradually introduced into the product and thoroughly mixed. Preliminary it is recommended to mix CEKOL with sugar or other dry ingredients. The use of CEKOL cellulose gum gives the final product a stronger and more uniform consistency, a significant reduction in syneresis, imparting resistance to low temperatures, heat and mechanical stress, slowing down the sugaring process during storage (churned masses), increasing the shelf life,  Cellulose gum CEKOL improves flavor and texture bread crumb
. Due to the ability of cellulose gum to bind water volume increases
bakery products and shelf life. Thanks to the stabilizing and water-binding abilities of cellulose gum, the stability and tolerance of the dough to fluctuations in flour quality is increased. Cellulose gum CEKOL improves the taste properties and structure of the bread crumb. Due to the ability of cellulose gum to bind water, the volume of bakery products and the shelf life are increased. Thanks to the stabilizing and water-binding abilities of cellulose gum, the stability and tolerance of the dough to fluctuations in flour quality is increased.  The concept “ cakes
” includes a very wide range of sweet flour confectionery products. Basically, the composition of cakes includes flour, eggs, sugar, cooking oil and milk. By changing the ratio of ingredients and dough preparation technology, you can get the final product with the required characteristics. The use of Cekol cellulose gum in cakes with a relatively low fat and/or egg content will significantly improve the quality of the finished product. Depending on the type of cake and the desired effect, medium or high viscosity types of Cekol cellulose gum can be used. The application rate depends on the amount of flour.  Donuts
are buns made from yeast dough, fried in fat. Basically, the composition of donuts includes flour, yeast, fat, eggs, milk powder, salt and water. The frying stage distinguishes donuts from buns. The downside of frying is fat absorption. The use of Cekol cellulose gum minimizes this effect. It is possible to use various types of Cekol cellulose gums in this field. Cekol cellulose gum
- a universal ingredient that performs a variety of functions in bakery products: thickening, inhibiting the growth of sugar crystals, preventing the release of water (syneresis), stabilizing emulsions and suspensions, improving texture and structure, improving dough strength - this is especially important when making dough with a low gluten content ( e.g. when using cornmeal), increases softness, increases shelf life, simplified one-time mixing procedure, improves the taste characteristics of the product.  In China noodles
has been part of the diet since ancient times. With the development of continuous production lines, many food enterprises have been able to produce millions of packages of noodles daily. Stable production process and consistency of quality characteristics have become an urgent issue. Therefore, it has become essential to understand the functional properties of the ingredients to ensure a consistently high product quality. Two important characteristics that instant noodle manufacturers are trying to control are product texture and reduced oil absorption. In this regard, there was a need for ingredients that can improve each of these properties and increase the economy of production by reducing losses due to brittleness of the noodles and increasing their shelf life. Cellulose gum is mainly used by instant noodle manufacturers for the following purposes: strengthening the gluten chain, increasing firmness, reducing digestibility during cooking, reducing oil absorption during frying, increasing shelf life, reducing product cost  CEKOL allows direct acidification without the formation of protein agglomerates during production whey, milk and juice drinks
, provides stability during heat treatment and storage. Gives the drink a low viscosity, additional body and creamy taste sensations. The optimum dosage of CEKOL must be determined according to the quality of the raw material, the actual process and the required shelf life. In addition, an increased protein content requires an increase in the dosage of CEKOL. The size of the protein agglomerates is determined by the shear force, such as the intensity of agitation or pumping. Therefore, CEKOL application rates must be adapted to the actual process.  In production dairy desserts
CEKOL cellulose gum improves the "body" of the product and provides viscosity at high temperature. The filling temperature of the dessert can be 50-70°C, while the finished product will have a texture identical to the texture of thermostatic yogurt. Also, the filling temperature can be 30-40°C, in which case the product will be characterized by a thickened texture, it can be eaten with a spoon; this texture is suitable for pouring two-layer desserts. In production chocolate milk
bottling into packaging usually takes place at a temperature between 10°C and 25°C. With CEKOL cellulose gum, it is possible to achieve a higher level of filling temperature (30 - 35°C), as well as a slight increase in viscosity and improve palatability.  Due to its stability in alcoholic environments, CEKOL cellulose gum is the optimal choice as a thickener for alcoholic beverages
. Decreasing the sugar content of a liquor very often leads to a deterioration in its palatability and CEKOL cellulose gum can compensate for this disadvantage, allowing the production of a product with a smooth flow, excellent mouthfeel and good aroma yield. In the production of rum, cellulose gum thickens the rum while providing good clarity. Thickened rum can be used to make cocktails with improved taste. Different flavors can be obtained using different gums or different application rates.  In production fruit juices
cellulose gum stabilizes the pulp well and improves taste. Instant fruit drinks on the basis of fruit flavoring or dry fruit mixture, in the absence of hydrocolloids in their composition, they demonstrate worse taste qualities compared to natural fruit juices. Such dry mixes need hydrocolloids, which are highly soluble in cold water and instantly develop viscosity in the drink. CEKOL is a cellulose gum whose fine particles are standardized to develop a constant viscosity. The effect of CEKOL cellulose gum is shown immediately when the fruit powder is mixed in cold water, and its effectiveness is independent of pH and water hardness. It dissolves completely and develops a "Newtonian" thickening effect.  CEKOL cellulose gum in production ice cream and milk ice
ensures the stability of the texture of the product during storage and the preservation of its taste. The influence of CEKOL cellulose gum is mainly manifested in the control of crystal growth during freezing, curing and storage under various temperature conditions. In addition, it provides a creamy melt, and improves the "body" of the product. Likewise, cellulose gum has advantages
: easily soluble in water in combination with sugar, odorless and tasteless, optimally develops the body of the product, resulting in slower melting of the product and increased resistance to liquid leakage.  Whipped toppings and desserts
can be produced with CEKOL cellulose gum, as cellulose gum increases foam formation and prevents syneresis during storage. In production cream cheese
on the basis of cottage cheese and processed cheeses, the advantages of using CEKOL cellulose gum:
 In production ketchups and tomato sauces
cellulose gum develops an excellent texture. Along with taste qualities, it gives good fluidity to tomato sauces and minimal syneresis in the product. CEKOL cellulose gum is compatible with ingredients commonly used to make tomato ketchup, has good water-binding and thickening properties, and is tolerant of low pH values used in tomato sauces. |
Buy cellulose gum in bulk
You can wholesale CP Kelco cellulose gum from us at the best price. To receive a price list for products or request a wholesale price for CP Kelco cellulose gum, order a call from our manager.Substance carboxymethyl cellulose (CMC) literally surrounds us from all sides. It is found in capsule medications, ointments, toothpastes, shampoos, yogurts, and even pasta. The wallpaper in your room is most likely glued with CMC-based glue.
Carboxymethylcellulose is a real find for mankind. It is inexpensive to produce, completely non-toxic, chemically neutral and has many useful properties, and therefore is widely used in medicine, pharmaceutical, chemical and food industries. It is so safe that even such an extremely strict organization as the FDA does not regulate the maximum standards for its content (including even in medicines). We can say that carboxymethyl cellulose, like a bee, works tirelessly for our benefit wherever it can.
However, there are two problems with carboxymethyl cellulose that scare people...
First, it has a long name. Kar-bok-si-methyl-tsel-lu-lo-za. Nine syllables, twenty-two letters. It seems to people that only some terrible chemistry can have such a long name. However, it is not. Suffice it to recall that the well-known vitamin B3 among chemists is called 3-pyridinecarboxylic acid, and vitamin B12 is even worse - cyanocobalamin. A long name is not a sign of something harmful. The length of the name of the substance and its harm in general no way not connected.
But there is another "problem" - carboxymethyl cellulose is listed as food additives under the number E466. That is, those very notorious "yes". And this is already enough for a not too educated public to accuse this substance of all mortal sins. However, people who are afraid of the “E” code most likely do not even know that even oxygen with the E948 code is included in the “terrible” list. Our native oxygen. And rightly so - everything that is added to foods is a food additive, so it gets on the list. But this is not a reason to refuse oxygen.
Carboxymethylcellulose - what is it?
Carboxymethylcellulose is a substance derived from cellulose. In chemical terms, it is a simple ester of cellulose and glycolic acid, an acidic polysaccharide. Outwardly, it is a light or light beige crystalline powder, odorless and tasteless.
Perfectly soluble in water, absorbs it and forms a viscous gel-like solution. It is this property, combined with non-toxicity, that is the most valuable in it for various industries, including pharmaceuticals. In practice, the sodium salt of carboxymethylcellulose (Na-carboxymethylcellulose, Na-CMC) is more often used.
Is this substance natural?
It is not natural (in the sense that it does not occur in nature), but is made from natural ingredients. Approximately, like homemade borscht, which also does not occur in nature.
Carboxymethyl cellulose is produced from α-cellulose (the least soluble part of ordinary cotton cellulose), which is soaked in a highly alkaline solution and then treated with monochloroacetic acid. Monochloroacetic acid, in turn, is made from ordinary acetic acid.
Benefits of carboxymethyl cellulose
CMC is used in the food, perfume and pharmaceutical industries as an emulsifier, stabilizer and thickener. Being inherently an insoluble polysaccharide, that is, dietary fiber, it is able to stimulate the work of the gastrointestinal tract.
In the production of medicines, it is included in the composition of encapsulation and tableting products, as an important auxiliary element. The importance of CMC is especially great when creating various ointments, since it gives them the right consistency and allows them to “keep their shape” for a long time. It is actively used in the creation of gel-like dietary supplements, including Jeunesse's Reserve.
In terms of health, the main advantage of CMC is its neutrality and harmlessness.
Harm of carboxymethyl cellulose
Speaking about the possible harm of CMC, one should immediately make a reservation - no scientifically confirmed information about such has been found. All the negativity that can be found on the Internet, from harm to the gastrointestinal tract to the downright occurrence of cancer, is contained in popular articles, usually devoted to the harm of "yes". Claims that CMC is being considered as a candidate for ban are fiction.
In the scientific literature, there is no discussion about the dangers of carboxymethylcellulose. Its safety has long been known, proven and beyond doubt. Those who wish to check this statement can use the GOOGLE Academy Internet service, which allows you to search for scientific publications.
Our search for the keywords "Carboxymethylcellulose" and "Harmful of carboxymethylcellulose" showed that all scientific articles devoted to this substance are purely technical in nature - obtaining, using, simplifying production, etc. There are no scientific articles on the dangers of CMC, and most likely for the reason that research in this direction is unpromising. On the contrary, there is more and more evidence of the safety of CMC for health.
Here are the titles of some randomly selected scientific articles on carboxymethyl cellulose (see fig.):
As you can see, nothing is written about the dangers of this substance. And this is no coincidence. Carboxymethylcellulose is a common workhorse, and scientists are mainly studying how to use it better and more efficiently.
In the English-speaking segment of the Internet, the situation is similar. Searching scientific publications for "Carboxymethyl cellulose" or "Carboxymethyl cellulose harmfull" yielded similar results.
Therefore, we are inclined to believe that all information about the dangers of CMC are inventions of illiterate journalists. Of course, if someone knows scientific publications in rating journals that claim otherwise, we kindly ask you to provide links to them.
However, there can really be harm from carboxymethylcellulose. Since this is a common dietary fiber, eating more than a kilogram of it can cause an upset stomach. This is all.
More than 25% of the total mass of the produced product goes to the needs of the food industry.
The substance belongs to ballast and does not bring benefits to the body, as well as tangible harm.
The product's name
Carboxymethylcellulose - the name of the product, fixed by the national standard 33310–2015 . The international name is Carboxymethyl cellulose.
As a food additive, sodium salt is usually used, hence the second name of the product is carboxymethylcellulose sodium salt (Sodium Carboxy Methyl Cellulose). It can be found in SanPiN, reference publications of the Ministry of Health.
Synonyms:
- E 466 (E-466), an index in the European codification of food additives;
- sodium carboxymethylcellulose;
- CMC (international version of CMC);
- carboxymethylcellulose de sodium, French.
Substance type
Additive E 466 is included in the category of food thickeners.
An aqueous solution of a substance is a viscous sticky liquid, the degree of viscosity of which directly depends on the number of substituted hydroxyl groups in the cellulose molecule. The substitution index for food CMC should be in the range of 0.65–0.95 units. This makes it possible to obtain solutions of medium and high viscosity, providing the desired consistency of food products, increasing their organoleptic and taste properties.
According to the chemical structure, carboxymethyl cellulose is a polyelectrolyte, a simple ionic ester of cellulose and a halocarboxylic acid.
The way to obtain the E 466 additive is based on the chemical reaction of the interaction of monochloroacetic acid with a specially prepared alkyl cellulose.
Properties
Package
Carboxymethylcellulose sodium salt is supplied to enterprises in multilayer paper bags or winding drums made of cardboard with an additional polyethylene liner.
Application
The popularity of the E 466 additive in various fields of human activity is explained by the ability to solve a wide range of technological problems by artificially controlling the viscosity: 
- modification of the substance molecule allows you to create solutions of varying degrees of density;
- with increasing temperature, the viscosity decreases without gel formation;
- viscosity increases at pH less than 3 units, decreases at a value above 10;
- depending on the type, the solutions may have thixotropic or pseudoplastic properties.
In the food industry, the additive is used as a thickener and consistency stabilizer in instant products, sauces, ice cream, processed cheese. Often carboxymethylcellulose in the composition of confectionery fillings, marmalade, jelly is used together with hydroxypropylcellulose (E 463) to enhance each other's action.
In vegetable-based cream and dairy desserts, the thickener E 466 can act as a filler that gives the product a creamy taste.
Carboxymethylcellulose is a part of protective shells for fish and meat products, nuts, deep-frozen products. The additive retains moisture, protects against drying and loss of useful active substances, prolongs the shelf life, and prevents the destruction of fibers during defrosting.
In the Codex Alimentarius, the additive E 466 is allowed in 8 standards: margarines, canned sardines and mackerel, flavored yogurt, margarine.
As part of food products, the concentration of sodium carboxymethylcellulose does not exceed 8 g/kg (for surface treatment - 20 g/kg). This is a safe dose, not capable of harming health.
Additive E 466 is a popular component of cosmetics and household chemicals. Manufacturers partially replace carboxymethyl cellulose with surfactants that adversely affect human cells. Cellulose ether is not an allergen, it is neutral in terms of environmental safety. The additive is included in the composition of toothpastes, shampoos, shaving creams, shower gels, skin care creams.
Thickener E 466 has no biologically beneficial effect. It is used solely to facilitate the technological process and improve the texture of the product.
Carboxymethylcellulose is used by the pharmaceutical industry for the manufacture of protective shells. Films based on the additive are resistant to acidic conditions, but dissolve in alkaline conditions. This is very important to protect the stomach from the negative effects of certain drugs: The film releases the active substance only in the slightly alkaline environment of the intestine.
Thickener E 466 is used for the manufacture of eye drops. It increases the release time of the active substance, thereby prolonging its action.
Technical carboxymethyl cellulose is introduced into building mixtures, finishing materials to improve adhesion and prevent cracking.
Benefit and harm
Additive E 466, getting into the digestive tract with products, does not participate in the metabolic process. It is excreted from the body in an unchanged form in a natural way.
The substance can be perceived as a source of dietary fiber, but the amount of incoming fiber is too small to speak of any benefit.
Sodium carboxymethylcellulose belongs to moderately hazardous substances (hazard class 3).
The effect of the supplement on the body is little studied. It has been proven that a single consumption of more than 5 g of the product can cause a violation of intestinal motility.
Some experts (for example, the Kedr group) talk about the carcinogenic properties of the additive, but scientific materials on this issue have not been published.
Thickener
widely used in the manufacture of chocolate milk and other flavored cocoa drinks.
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Main manufacturers
The only company in Russia producing edible carboxymethyl cellulose is Nitol-Cellulose Ethers, a subsidiary of the Nitol group. The plant is located in the city of Usolye-Sibirskoye (Irkutsk region).
Technical carboxymethyl cellulose is produced by CJSC Policell (St. Petersburg).
The following companies supply the E 466 additive to the domestic market: 
- Hercules Ins. (joint venture between the US and France);
- Noviant Oy (Finland);
- Daicel Chemical Industry Ltd (Japan);
- Wolff Walsrode AG (Germany).
It would be possible to ignore the generally safe index E 466 in the composition of products if consumers were not frightened from the TV screens by genetically modified carboxymethyl cellulose.
Unfortunately, journalists often confuse two concepts: an organism with an artificially modified genotype (GMO) and a modified substance.
Carboxymethylcellulose sodium salt belongs to the second group. The molecule (not the gene!) of the substance was changed to improve the physicochemical qualities of the product (viscosity, solubility). The additive has nothing to do with the achievements of genetic engineering.
To lead a healthy lifestyle, we should be careful about what we eat, in particular, to understand nutritional supplements and what effect they have. Consider such an additive as E466 (Carboxymethylcellulose), its effect on the body.
E-466 (CMC) - a derivative of cellulose of the group of dextrose monomers, in the form of a colorless powder, consisting of small crystals, is an acid of an ionic polymer electrolyte. The mechanism for the production of tylose is simple, it is obtained by the reaction of 1-chloroacetic acid with alkyl cellulose. E-466 breaks down perfectly in the water structure, has no specific odor, is not affected by the negative effects of light rays, does not have toxic properties and is generally insoluble in oils.
In food production, it is most often used as a sodium salt, the mixture of which is quite viscous and pseudoplastic, and sometimes even thixotropic. Cellulose glycolic acid is a stabilizer that preserves and directly improves the viscosity of the products themselves. CMC forms a viscous composition, which does not lose its natural qualities during a long period of storage, thereby preserving the presentation of food products. A viscous additive is needed for the manufacture of mayonnaise, ketchup, curd products, a variety of sweet desserts and jelly.
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Food additive under the index E466 has individual chemical and physical characteristics:
- In fact, it is a weak acid that does not have a special color range. In nature, it is presented as an ionic high-polymer electrolyte.
- Carboxymethylcellulose is highly soluble in water.
- It does not dissolve at all in animal oil, as well as vegetable.
- Has no smell at all.
- Does not apply to toxic substances.
- Shows fairly good resistance to bright sunlight.
So is there any harm from an additive that performs a simple function in the form of binding food
E-466, after repeated and varied studies, is still allowed for use in food products on the territory of the Russian Federation, however, in a limited amount, it is especially undesirable and even contraindicated for people suffering from diseases of the gastrointestinal tract, and for people with impaired metabolic processes in the body must be wary of products containing this supplement.
The most common effect of excessive consumption of E-466 in food is intestinal disorders of varying degrees, for example, it is an absolutely indigestible substance and a single use, in an amount of more than 5 ml. grams can cause a laxative effect. In nutrition for children, the supplement does not have a confirmed approval for its use, so parents need to carefully and carefully approach the choice of food for babies. According to experts, E-466 has some effect on the formation of cancer cells, and also increases cholesterol levels.
As for the benefits of E-466, it lies only in the fact that the additive helps to give a natural and long-term elastic look to food products, such as curd cheeses, sweet desserts, mayonnaises and others, which without such viscosity will lose their usual appearance.
On a note! In milk-based desserts and cream, the food additive carboxymethyl cellulose can only act as a filler, which will give the product a creamier flavor.
Additive E466 in cosmetology
An additive such as carboxymethyl cellulose is a well-known component of cosmetics and household chemicals. In production, E466 is often used instead of surfactants, as they have a bad effect on human cells.
Cellulose ether does not cause allergic reactions, and as far as environmental safety is concerned, it is neutral. Therefore, E466 is actively added to:
- Shampoos and hair balms.
- Toothpaste.
- Shaving gels and foams.
- Shower gels.
- Face creams, etc.
The thickener carboxymethyl cellulose is used in its industry even by pharmaceuticals. With its help, protective shells are made on preparations. The film, which is formed as a result of the addition of E466, is highly stable in an acidic environment, while it dissolves well in an alkaline environment. This plays a significant role for the stomach, protecting it from the effects of the harmful components of various drugs. The film dissolves only in the slightly alkaline environment of the intestine.
The thickener carboxymethyl cellulose is used for the production of eye drops. It is able to prolong the release time of the active substance, thus lengthening its action.
Technical carboxymethyl cellulose is used in industry, it is inherent in the composition of building materials and mixtures, thereby preventing the formation of splits and cracks.
To this day, there is an active study of the effects of E466 (carboxymethylcellulose) on the human body.
Carboxymethylcellulose is known in medicine, cosmetology, as well as in the food and chemical industries. In the manufacture of food additive E466 acts as a thickener and stabilizer, and in other industries it is used as a plasticizer. There is no data on the harmful effects of this substance on the body and therefore it is considered safe.
Chemical and physical properties
Carboxymethylcellulose, or sodium carboxymethylcellulose, is an additive under the index E466.
Its physical and chemical characteristics are as follows:
- is a colorless weak acid, which by nature is presented in the form of a high-polymer ionic electrolyte;
- highly soluble in the aquatic environment;
- in oils of animal and vegetable origin is insoluble;
- there is no smell;
- is not a toxic substance;
- characterized by resistance to intense sunlight.
The principle of formation of this substance is as follows: alkylcellulose is obtained from caustic soda and cellulose, which then reacts with monochloroacetic acid and as a result carboxymethylcellulose is formed.
Technological functions
Additive E466 is a surfactant that can act as an emulsifier, in other words, it helps to mix immiscible substances.
In addition, carboxymethyl cellulose is a processing agent with thickening properties that helps regulate the viscosity of the product and maintain its structure.
Industries of use
Carboxymethylcellulose has found active application in such industries as medicine, cosmetology, chemical industry and food production.
Medicine, cosmetology and chemical industry
In these industries, carboxymethyl cellulose is used as the sodium salt. Aqueous solutions based on it are viscous and are characterized by pseudoplasticity.
On a note! Pseudoplasticity is the ability of mixtures to become more fluid with increasing shear stresses and then return to their original consistency.
Some aqueous solutions of sodium carboxycellulose exhibit thixotropy.
On a note! Thixotropy is the ability of a mixture to liquefy as a result of some mechanical action, and upon returning to a state of rest, regain its original viscosity!
Sodium salt in the non-food industry acts as a resorbent, plasticizer and thickener.
It may include:
- shaving creams;
- shampoos;
- hair conditioners;
- hairspray;
- toothpastes;
- chemical household products;
- laxatives;
- glue.
food industry
The additive under the index E466 is used in the manufacture of food products as a thickener and consistency regulator. It can be found on the labels of the following food products:
- mayonnaise;
- jelly;
- paste;
- cream;
- ice cream;
- cottage cheese desserts;
- meat and fish casings.
Effect on the body
There are currently no reliable data and scientifically substantiated facts regarding the harm of carboxymethylcellulose.
Some sources say that the abuse of products containing this substance can lead to an increase in cholesterol levels, and also increases the risk of developing malignant neoplasms.
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The article describes the food additive (thickener, stabilizer, emulsifier) carboxymethylcellulose (E466, CMC, carboxymethylcellulose sodium salt), its use, effects on the body, harm and benefits, composition, consumer reviews
Other additive names: sodium carboxymethyl cellulose, cellulose gum, sodium carboxymethyl cellulose, E466, E-466, E-466
thickener, stabilizer, emulsifier
Carboxymethylcellulose, E466 - what is it?
The raw material for the production of carboxymethyl cellulose is wood or cotton cellulose.
Carboxymethylcellulose is a substance that is a derivative of ordinary cellulose and has the chemical formula n, where x = 0.08-1.5. Appearance of carboxymethyl cellulose (E466): light, odorless and tasteless light powder of crystals or granules. Carboxymethylcellulose has weak acidic properties.
For the first time, this food supplement E466 was obtained in 1918 in a laboratory by a German scientist named Jansen. Today, carboxymethyl cellulose is synthesized by a chemical method from natural non-food raw materials.
Cellulose, which is obtained from natural plant sources, is filled with a concentrated alkali solution and then treated with chloroacetic acid. The resulting commercial carboxymethylcellulose contains some impurities: table salt, sodium glycolate, cellulose. The plant material from which the E466 supplement is obtained may be GMO.
Carboxymethylcellulose, E466 - effect on the body, harm or benefit?
Does carboxymethylcellulose harm the body? When CMC enters the stomach along with food, it is not broken down in it, is not absorbed by the body and is a ballast substance. With increased amounts of this supplement entering the digestive system, it can act as a laxative. According to some reports, according to the results of experiments with animals, carboxymethyl cellulose can cause some harm, increasing cholesterol levels, and contribute to the onset of cancer.
ADI (acceptable daily intake) sodium carboxymethyl cellulose is not limited.
Food additive E466, CMC - use in food
In food production and medicine, the E466 additive is most commonly used in the form of sodium carboxymethylcellulose. Carboxymethylcellulose sodium salt readily forms aqueous solutions that have good viscosity.
The main feature of carboxymethyl cellulose is its ability to form a viscous, stable colloidal solution. Carboxymethylcellulose sodium salt is used in food production as a thickener and stabilizer. Additive E466 is used in the production of mayonnaise, ice cream, desserts, curds, jelly, creams, fish, meat products, confectionery, margarine, cheese, cream, yogurt, soups. Carboxymethylcellulose can often be found in shampoos, toothpastes, hairsprays, cosmetics, shaving creams, laxatives, etc.
is a light or light beige crystalline powder, odorless and tasteless. It dissolves well in water, alkalis; moderately soluble in acids, glycerin; insoluble in organic solvents, mineral oils. It is an ether of cellulose and glycolic acid.When dissolved in water, it forms viscous transparent solutions, which are characterized by pseudoplasticity, and some by thixotropy. In aqueous solutions, carboxymethylcellulose is a weak surfactant (for 1% solution at 25 ° C g 71 mN / m), it is well combined with other water-soluble cellulose ethers, natural and synthetic polymers, as well as many salts of alkali, alkaline earth metals and ammonium.
Browning temperature 227°C, carbonization temperature 252°C.
Chemical formula: [C 6 H 7 O2 (OH) 3-x (OCH 2 COOH) x] n, where x = 0.08-1.5.
Carboxymethylcellulose is obtained as follows: α-Cellulose (cellular substance), obtained directly from plant fibers, is soaked in a strongly alkaline solution and treated with chloroacetic acid, the resulting glycolate and sodium chloride are washed off.
The sodium salt of carboxymethylcellulose (Na-carboxymethylcellulose, Na-CMC) is of the greatest practical importance - an amorphous colorless substance with a bulk density of 400-800 kg / m³ and a density of 1.59 g / cm³. It is an anionic polyelectrolyte. It dissolves well in water. The viscosity of Na-CMC solutions is practically independent of pH. It binds water well, solutions are resistant to monovalent salts.
Dry Na-carboxymethylcellulose has a weak corrosive effect. It is biologically inactive and resistant to biodegradation; however, its aqueous solutions undergo enzymatic hydrolysis during long-term storage in air.
The main property of carboxymethyl cellulose is the ability to form a very viscous colloidal solution that does not lose its properties for a long time.
The use of carboxymethyl cellulose.
Na-carboxymethyl cellulose is widely used as a plasticizer, thickener and resorbent in various industries.
Sodium-carboxymethylcellulose is used in the oil and gas industry, geology to control the properties of drilling fluids operating in aggressive environments, in the mining and chemical industry during the flotation enrichment of sylvinite ores.
Na-CMC is used in construction as an adhesive for gluing wallpaper, ceramic tiles and as an additive in concrete, as well as a plasticizer for coating masses of welded electrodes.
It is used as a sizing, sizing and thickening agent in the textile industry and in the production of synthetic detergents, as well as in the paint and varnish industry as a thickener for putty mixtures and paints.
Widely used in toothpaste formulations, dispersant and stabilizer in decorative cosmetics, gelling agent in massage and shaving creams.
Na-carboxymethylcellulose is used in several food industries. Food additive E466 - emulsifier, stabilizer and thickener, used in the production of ice cream, confectionery (jelly, mousses, marmalades, jams, fruit and berry fillings, creams, pastes, pastries, pasta), sauces and meat products, is part of the products for encapsulation and tableting, is a carrier of food additives, is part of food adhesives. Commodity forms of carboxymethyl cellulose E466 vary greatly in solution viscosity and water-holding capacity.
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