Food additives data book - wordpres

The viscosity of carboxymethyl celluloses is relatively constant between pH 4 and 10, but increases
below pH 4 due to formation of the acid form of the molecule. Medium to high molecular-weight
molecules with 0.9 to 1.2 substitutions per sugar unit exhibit pseudoplastic behaviour (shear-dependent
thinning), whereas at 0.4 to 0.7% substitution the solutions exhibit thixotropy (time-dependent
thinning). Gels can be formed in the presence of trivalent ions like aluminium
SYNERGISTS: Trivalent cations, non-ionic polymers
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Non-toxic; ADI 0–25mg/kg. The powder is combustible
LEGISLATION: USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § 133.134, 133.178, UK: approved. Japan: restricted (2% max)
133.179, 1150.141, 150.161, 173.310, Europe: listed
175.105, 175.300, 182.70, 182.1745,
GRAS, USDA 9CFR § 318.7
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Feedersen, R. L., and Thorp, S. N. (1993) Sodium carboxymethylcellulose. In: Whistler, R. L., and
J. N. BeMiller (Eds.), Industrial Gums: Polysaccharides and Derivatives. 3rd edition, pp. 537–577.
ANY OTHER RELEVANT INFORMATION: Chemically carboxymethylated natural cellulose.
See also methyl ethyl cellulose (MEC); hydroxy propyl methyl cellulose (HPMC); hydroxy propyl
cellulose (HPC); and methyl cellulose (MC)
Carboxymethylcellulose 693