Sodium Carboxymethyl Cellulose CMC Powder Food Ingredient Preservatives For Bakery
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | Sodium Carboxymethyl Cellulose (CMC) | - |
| CAS No. | 9004-32-4 | - |
| Appearance | White to off-white free-flowing powder | Visual |
| Purity (Dry Basis) | ≥ 99.0% | GB/T 19003 |
| Degree of Substitution (DS) | 0.65 - 0.95 | Titration Method |
| Viscosity (1% Solution, 25°C) | 500 - 5000 mPa·s (Customizable) | Brookfield Viscometer |
| pH (1% Solution) | 6.5 - 8.5 | GB/T 9724 |
| Moisture Content | ≤ 10.0% | GB/T 23818 |
| Sodium Chloride (NaCl) | ≤ 1.0% | GB/T 12457 |
| Mesh Size (Particle Size) | 80 - 100 Mesh (Adjustable) | Sieve Analysis |
| Solubility | Cold & hot water soluble | - |
| Function in Bakery | Thickener, Stabilizer, Moisture Retainer, Dough Improver | - |
| Storage Conditions | Cool, dry place (<30°C), avoid moisture | - |
| Shelf Life | 24 months | - |
| Certifications | ISO 9001, FSSC 22000, Halal, Kosher, FDA Approved | - |
Cakes & Sponges – Ensures soft, moist texture and reduces crumbling.
Pastries & Pies – Stabilizes fillings, prevents syneresis, and improves crust flexibility.
Gluten-Free Baking – Acts as a binder and texture enhancer in gluten-free formulations.
Frozen Dough – Maintains quality during freeze-thaw cycles, reducing ice crystal damage.
Fillings & Creams – Provides smooth consistency and prevents weeping.
Decorations & Icings – Improves stability and piping performance.
Q: How does Renze CMC optimize moisture retention in baked goods at a molecular level?
A: CMC’s hydrophilic chains form hydrogen bonds with water, creating a stable gel matrix that slows moisture migration, extending freshness without affecting texture.
Q: Can Renze CMC replace eggs or fats in low-cost or vegan baking formulations?
A: Yes! Its emulsifying and binding properties allow partial substitution (5–15% egg replacement), reducing costs while maintaining structure in plant-based recipes.
2. Smart Formulation & Troubleshooting
Q: How can AI-driven formulation tools integrate Renze CMC for predictive baking results?
A: By inputting CMC’s viscosity, DS, and solubility data, AI models can simulate dough rheology and predict shelf life, optimizing recipes digitally before production.
Q: Why does my high-fiber bread with CMC still dry out?
A: Fiber competes for water. Increase CMC dosage by 0.2–0.5% or pre-hydrate it to ensure sufficient water-binding capacity.
3. Sustainability & Future Trends
Q: How does Renze CMC support sustainable bakery production?
A: It reduces waste by extending shelf life, minimizes synthetic additives, and is biodegradable (OECD 301B certified).
Q: *Could CMC be used in 3D-printed bakery products?*
A: Absolutely! Its shear-thinning behavior and stability make it ideal for edible inks in precision-printed shapes with minimal post-baking deformation.
4. Regulatory & Safety
Q: Is Renze CMF compatible with clean-label trends despite being "modified cellulose"?
A: Yes—it’s globally approved (FDA, EFSA) as a "processing aid" (often label-exempt) and fits non-GMO/organic claims when sourced responsibly.
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