| Customization: | Available |
|---|---|
| CAS No.: | 9004-32-4 |
| Formula: | [C6h7o2(Oh)2och2coon |
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| Item | Standard |
| Appearance | White or Yellowish Powder |
| Viscosity (1% water solution,25ºC,Brookfield) | 200-500 |
| pH (1%) | 6.0-8.5 |
| Degree of Substitution | 0.2-1.5 |
| Sodium Chloride | ≤0.5% |
| Sodium Glycolate | ≤0.4% |
| Purity | ≥99.5% |
| Moisture | ≤8.0% |
| Sodium | ≤12.4% |
| Arsenic (As) | ≤2ppm |
| Lead (Pb) | ≤2ppm |
1. Thickening: CMC E466 can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC E466 is a water binder, helps increase shelf life of food.
3. Suspending aid: CMCE 466 acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC E466 can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC E466 is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC E466 as a food additive has no caloric value and can not be metabolized
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