Sodium carboxymethyl cellulose in food

Introduction

Sodium carboxymethyl cellulose (CMC) is a widely used food additive that is used to improve the texture, stability, and shelf life of a variety of food products. CMC is a white, odorless, tasteless powder that is derived from cellulose, the main component of plant cell walls. It is a polysaccharide, meaning it is composed of many sugar molecules linked together. CMC is used in a variety of food products, including ice cream, sauces, dressings, and baked goods.

History

CMC was first developed in the early 1900s by a German chemist, Dr. Karl Schardinger. He discovered that by treating cellulose with a combination of sodium hydroxide and monochloroacetic acid, he could create a new compound that was more soluble in water than cellulose. This new compound was named carboxymethyl cellulose, or CMC.

In the 1950s, CMC was first used as a food additive. It was used to thicken and stabilize sauces, dressings, and other food products. Since then, CMC has become a popular food additive due to its ability to improve the texture, stability, and shelf life of food products.

Chemistry

CMC is a polysaccharide, meaning it is composed of many sugar molecules linked together. The main component of CMC is cellulose, which is a long chain of glucose molecules. When cellulose is treated with a combination of sodium hydroxide and monochloroacetic acid, it forms carboxymethyl cellulose. This process is known as carboxymethylation.

CMC is a white, odorless, tasteless powder that is soluble in both cold and hot water. It is a non-toxic, non-allergenic, and non-irritating substance that is safe for human consumption.

Function

CMC is used in a variety of food products to improve their texture, stability, and shelf life. It is used as a thickening agent to give food products a creamy texture and to stabilize them so they don’t separate or spoil. CMC is also used as an emulsifier to help oil and water mix together.

In addition, CMC is used to prevent ice crystal formation in frozen desserts, such as ice cream. It is also used to improve the texture of baked goods, such as cakes and cookies.

Regulation

CMC is regulated by the Food and Drug Administration (FDA) in the United States. The FDA has set a maximum level of use for CMC in food products. The maximum level of use is 0.5% by weight.

Conclusion

Sodium carboxymethyl cellulose (CMC) is a widely used food additive that is used to improve the texture, stability, and shelf life of a variety of food products. CMC is a white, odorless, tasteless powder that is derived from cellulose, the main component of plant cell walls. It is a polysaccharide, meaning it is composed of many sugar molecules linked together. CMC is used as a thickening agent, emulsifier, and to prevent ice crystal formation in frozen desserts. It is regulated by the FDA in the United States, with a maximum level of use of 0.5% by weight.