| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 9000-11-7 |
| FDA UNII: | 05JZI7B19X |
| Category: | food contact resinous and polymeric coatings |
| IUPAC Name: | carboxymethyl cellulose |
| InChI : | InChI=1/C6H12O6.C2H4O2/c7-1-3(9)5(11)6(12)4(10)2-8;1-2(3)4/h1,3-6,8-12H,2H2;1H3,(H,3,4)/f/h;3H |
| Std.InChI: | InChI=1S/C6H12O6.C2H4O2/c7-1-3(9)5(11)6(12)4(10)2-8;1-2(3)4/h1,3-6,8-12H,2H2;1H3,(H,3,4) |
| InChIKey : | VJHCJDRQFCCTHL-UHFFFAOYAV |
| Std.InChIKey: | VJHCJDRQFCCTHL-UHFFFAOYSA-N |
| SMILES : | CC(=O)O.C(C(C(C(C(C=O)O)O)O)O)O |
| MDL: | MFCD00149018 |
| Appearance: | white powder (est) |
| Assay: | 96.00 to 100.00 |
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 527.00 to 528.00 °C. @ 760.00 mm Hg |
| Flash Point: | 548.00 °F. TCC ( 286.67 °C. ) |
| logP (o/w): | -3.169 (est) |
| Shelf Life: | 24.00 month(s) or longer if stored properly. |
| Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in: | |
| alcohol | |
| Insoluble in: | |
| water | |
| Achiewell |
| For experimental / research use only. |
| Carboxymethyl Cellulose (CMC) |
| Akzo Nobel |
| Bermocell CMC |
| American International Chemical, LLC. |
| Carboxymethylcellulose |
| BOC Sciences |
| For experimental / research use only. |
| Carboxymethyl Cellulose |
| Covalent Chemical |
| Carboxy Methyl Cellulose |
| CP Kelco |
| CELLUFIX® Odor: characteristic Use: Efficient binders developed for use in building products. |
| CP Kelco |
| FINNFIX® Odor: characteristic Use: CMC for industrial applications. Available as purified and technical grades. |
| CP Kelco |
| REOMASTER® Odor: characteristic Use: Liquid pumpable CMC dispersion. An alternative to powder CMC when dissolution capacity is a constraint. |
| ECSA Chemicals |
| CARBOXYMETHYLCELLULOSE 2000 |
| ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY |
| ECSA Chemicals |
| CARBOXYMETHYLCELLULOSE 700 |
| Graham Chemical |
| Carboxymethyl Cellulose |
| Kraft Chemical |
| Carboxymethylcellulose |
| Pangaea Sciences |
| CMC |
| Qingdao Dacon Trading |
| Food Grade CMC |
| Sigma-Aldrich: Sigma |
| For experimental / research use only. |
| CM-Cellulose fibers |
| Tianjin Talent Chemical |
| CMC |
| TIC Gums |
| OptiCellulose™ Syrup 2600 Flavor: characteristic OptiCellulose™ Syrup 2600 is specifically designed for use in syrups (regular, light and sugar free). This system provides excellent thickening and product sensory characteristics at lower usage levels. Excellent hydration is key to consistent delivery of product texture. |
| TIC Gums |
| Pre-Hydrated® Ticalose® CMC 15 Powder Flavor: characteristic Pre-Hydrated® Ticalose® CMC 15 F is a low viscosity agglomerated sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. As an agglomerated product, Pre-Hydrated Ticalose CMC 15 undergoes a carefully controlled manufacturing process to improve dispersibility and hydration. Pre-Hydrated Ticalose CMC 15 is virtually dust free which improves handling under virtually every plant condition. |
| TIC Gums |
| Pre-Hydrated® Ticalose® CMC 2500 Powder Flavor: characteristic Pre-Hydrated® Ticalose® CMC 2500 is a medium viscosity agglomerated sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold and hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. As an agglomerated product, Pre-Hydrated Ticalose CMC 2500 undergoes a carefully controlled manufacturing process to improve dispersibility and hydration. Pre-Hydrated Ticalose CMC 2500 is virtually dust free which improves handling in most all plant conditions. |
| TIC Gums |
| Pre-Hydrated® Ticalose® CMC 6000 Powder Flavor: characteristic Pre-Hydrated® Ticalose® CMC 6000 is a high viscosity agglomerated sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold and hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. As an agglomerated product, Pre-Hydrated Ticalose CMC 6000 undergoes a carefully controlled manufacturing process to improve dispersibility and hydration. Pre-Hydrated Ticalose CMC 6000 is virtually dust free which improves handling in most all plant conditions. |
| TIC Gums |
| Ticalose® 400 SF Powder Flavor: characteristic Ticalose® 400 SF is an exceptional cellulose gum, solutions are extremely clear and with excellent rheological properties. For powdered drink mixes Ticalose 400 SF dissolves rapidly without the graininess common to other cellulose gums. For syrups, the Ticalose 400 SF creates a desirable sugary texture to the finished product. The lower viscosity nature of Ticalose 400 SF allows it to be used at higher levels in many products, resulting in superior performance. |
| TIC Gums |
| Ticalose® 602 Standard Powder Flavor: characteristic Ticalose® CMC 602 Standard is sodium carboxymethylcellulose derived from cellulose. It is soluble in either cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It is soluble in either cold or hot water and compatible with most water soluble polymers. In addition to its thickening properties, Ticalose CMC 602 Standard also controls texture and ice crystal growth in frozen dairy products and retains moisture in bakery and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 15 Fine Powder Flavor: characteristic Ticalose® CMC 15 F is a low viscosity, fine mesh sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 15000 Powder Flavor: characteristic Ticalose® CMC 15000 is a high viscosity CMC that has been specially processed to be resistant to such influences as salt and low pH. It also withstands extreme processing conditions such as heat and pressure. |
| TIC Gums |
| Ticalose® CMC 2500 Fine Powder Flavor: characteristic Ticalose® CMC 2500 F is a medium viscosity fine mesh sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 2700 F NGMO Flavor: characteristic Ticalose® CMC 2700 F NGMO is a medium viscosity fine mesh sodium carboxymethylcellulose derived from cellulose that meets our NGMO definition. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 6000 Fine Powder Flavor: characteristic Ticalose® CMC 6000 F is a high viscosity fine mesh sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| None - None found. | |
| S 02 - Keep out of the reach of children. S 22 - Do not breath dust. S 24/25 - Avoid contact with skin and eyes. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD > 5000 mg/kg Food Research. Vol. 9, Pg. 175, 1944. intravenous-mouse LD50 47 mg/kg Research Progress in Organic-Biological and Medicinal Chemistry. Vol. 2, Pg. 274, 1970. oral-guinea pig LD > 5000 mg/kg Food Research. Vol. 9, Pg. 175, 1944. unreported-mammal (species unspecified) LD50 13340 mg/kg Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(5), Pg. 14, 1987. oral-rabbit LD > 5000 mg/kg Food Research. Vol. 9, Pg. 175, 1944. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food Research. Vol. 9, Pg. 175, 1944. | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| food contact resinous and polymeric coatings | |||
| Recommendation for carboxymethyl cellulose usage levels up to: | |||
| not for fragrance use. | |||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 41.00000 | |
| beverages(nonalcoholic): | - | 91.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 2000.00000 | |
| confectionery froastings: | - | 2300.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 670.00000 | |
| fruit ices: | - | 670.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 9.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 100.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| European Food Safety Authority (EFSA) reference(s): |
| Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives View page or View pdf |
| Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials View page or View pdf |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):9000-11-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :24748 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| acetic acid; 2,3,4,5,6-pentahydroxyhexanal |
| Chemidplus:0009000117 |
| RTECS:FJ5700000 for cas# 9000-11-7 |
| acetic acid; 2,3,4,5,6-pentahydroxyhexanal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 9000-11-7 |
| Pubchem (cid): | 24748 |
| Pubchem (sid): | 134991248 |
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEBI: | View |
| KEGG (GenomeNet): | D07622 |
| HMDB (The Human Metabolome Database): | Search |
| FooDB: | FDB015633 |
| ChemSpider: | View |
| Wikipedia: | View |
| None Found |
| binding agents | |
| bulking agents | |
| gel forming agents | |
| viscosity controlling agents |
| not found in nature |
| acetic acid, hydroxy-, cellulose ether | |
| acetic acid; 2,3,4,5,6-pentahydroxyhexanal | |
| apergel | |
| apeyel | |
| bermocell CMC | |
| carboximethylcellulosum | |
| carboxy methyl cellulose | |
| carboxymethyl cellulose (CMC) food-grade gums – Akucell | |
| carboxymethyl cellulose ether | |
| carboxymethylated cellulose pulp | |
| carboxymethylcellulose | |
| carboxymethylcellulosum | |
| cellulose carboxymethyl ether | |
| cellulose carboxymethylate | |
| cellulose, carboxymethyl ether | |
| cellulose, ether with glycolic acid | |
| CM-cellulose | |
| CMC | |
| colloresine | |
| croscarmellose | |
| duodcel | |
| glycocel TA | |
| glycolic acid cellulose ether | |
| KMTs | |
| opticellulose syrup 2600 | |
| opticellulose syrup 500 | |
| ticalose |
