Zibo Hondo Chemical Co., Ltd. is one of the most experienced manufacturers and suppliers of food ingredients cmc (e466) in China. Our factory offer high quality products made in China with competitive price. If you have any enquiry about quotation, please feel free to email us.
Food Ingredients CMC, also known as Sodium Carboxymethyl Cellulose (E466), is a water-soluble cellulose ether derived from purified plant cellulose. It functions as a food thickener, stabilizer and texture modifier in a wide range of processed foods.High-purity Food Ingredients CMC (E466) designed for stable thickening, suspension and texture improvement in ice cream, beverages, sauces and bakery products. Controlled viscosity, low salt content and consistent performance make it a reliable solution for food manufacturers seeking safety, stability and scalable production.
Function
Food Ingredients CMC, also known as Sodium Carboxymethyl Cellulose (E466), is a water-soluble cellulose ether derived from purified plant cellulose. It functions as a food thickener, stabilizer and texture modifier in a wide range of processed foods.
Through controlled etherification and purification processes, the polymer structure is optimized to provide:
Consistent viscosity performance
Excellent hydration speed
Low residual salt and by-product levels
Stable performance across pH 4–10
Thickening Control：Food grade CMC forms a stable colloidal solution in water. Even at low dosage (0.2–0.8%), it significantly increases viscosity while maintaining smooth mouthfeel.
Stabilization：CMC improves emulsion and suspension stability by preventing phase separation in beverages, dairy drinks and sauces.
Our food grade CMC complies with international food additive standards and is suitable for global export markets.
Application
Beverages & Juice
Suspension stabilization of pulp and nutrients
Reduced sedimentation
Maintains viscosity under acidic conditions
Enhances clarity in transparent beverages
Suitable for fruit juice, flavored drinks, vitamin beverages and plant-based drinks.
Dairy & Milk Products
Prevents whey separation in flavored milk
Improves viscosity in chocolate milk
Enhances smooth and creamy mouthfeel
Stabilizes protein systems during storage
Widely used in milk drinks, fermented milk, yogurt drinks and dairy-based beverages.
Ice Cream & Frozen Desserts
Controls ice crystal growth
Improves melting resistance
Enhances creaminess and texture
Stabilizes air incorporation
Sauces & Dressings
Controls viscosity
Prevents water separation
Enhances pourability and consistency
Noodles & Instant Foods
Improves dough elasticity
Enhances cooking tolerance
Reduces cooking loss
Maintains uniform texture after processing
Bakery & Confectionery
Maintains moisture retention
Improves filling stability in pastries
Enhances spreadability of icings and creams
Pet Food & Animal Feed
Enhances pellet binding and uniformity
Improves moisture retention in dry and wet feed
Stabilizes texture and prevents ingredient separation
Supports nutrient delivery and palatability
Yogurt Products
Prevents whey separation
Enhances gel structure
Improves creaminess and storage stability
Meat Products & Sausage
Improves water-binding capacity
Enhances texture and sliceability
Reduces cooking loss
Stabilizes fat and protein matrix
Improves yield in processed meat products
Advantage
1. Stabilizer – Long-Term Structural Stability
FOOD INGREDIENTS CMC forms a uniform hydration network in aqueous systems. This network interacts with water molecules and other food components (proteins, sugars, starches), helping maintain structural integrity over time.
Industrial Benefits:
Reduces whey separation in dairy products
Minimizes phase separation in sauces and beverages
Improves freeze–thaw stability in frozen desserts
Why it works:
The carboxymethyl groups introduced during etherification increase hydrophilicity, allowing the polymer chains to remain uniformly dispersed. Controlled Degree of Substitution (D.S 0.65–0.90) ensures optimal hydration balance.
For large-scale manufacturers, structural stability means fewer quality complaints and longer shelf life.
2. Emulsifier Support – Improved Oil-Water Compatibility
While CMC is not a primary surfactant, it significantly enhances emulsion stability by increasing continuous-phase viscosity and preventing droplet aggregation.
Industrial Benefits:
Improves emulsion stability in salad dressings and sauces
Reduces oil separation during storage
Enhances texture uniformity
Why it works:
By increasing viscosity in the water phase, CMC reduces the movement of oil droplets, limiting coalescence and gravitational separation. This mechanical stabilization improves emulsion lifespan without altering flavor.
3. Dispersant – Uniform Ingredient Distribution
FOOD INGREDIENTS CMC helps evenly distribute insoluble particles such as:
Cocoa powder/Protein isolates/Fruit pulp/Nutritional additives
Industrial Benefits:
Reduces sedimentation
Maintains consistent texture
Improves visual uniformity
Why it works:
The hydrated polymer chains create a three-dimensional network that traps and holds solid particles in suspension, reducing settling rate according to Stokes' Law principles.
For beverage and functional food manufacturers, this ensures consistent consumer experience.
4. Thickener – Precise Viscosity Control
One of the primary advantages of FOOD INGREDIENTS CMC is adjustable and stable viscosity control.
Typical Control Parameters:
300–2000 cps (1% solution, 25°C, Brookfield)
Batch deviation typically within ±5%
Industrial Benefits:
Predictable flow behavior during filling,Improved mouthfeel and body,Better coating performance in sauces
Why it matters:
Stable viscosity reduces production variability and ensures uniform product appearance across batches.
5. Suspending Agent – Reliable Particle Suspension
In beverages and liquid foods, sedimentation directly impacts product perception. CMC effectively slows particle settling.
Applications:
Fruit juice with pulp,Protein beverages,Nutritional drinks
Why it works:
The increased viscosity and network formation reduce particle mobility, improving physical stability during shelf life.
6. Enhanced Acid Resistance (High D.S Type)
Standard cellulose derivatives may lose viscosity in acidic systems.
Our High D.S type FOOD INGREDIENTS CMC is specifically optimized for low pH environments.
Performance Range:
Stable under pH 3.0–4.5
Maintains viscosity after pasteurization
Why it works:
Higher substitution increases electrostatic repulsion between polymer chains, preventing aggregation and maintaining hydration under acidic conditions.
This makes it suitable for fruit beverages, flavored milk and functional drinks.
Specification
|
Test Item |
Specification |
|
Appearance |
White and Yellowish Powder |
|
Viscosity (1% solu.s) mPa.s |
5~10000 |
|
Degree of Substitution % |
≥0.8 |
|
Loss on drying, % |
≤ 10.0 |
|
PH, 1% solution |
6.0~8.0 |
|
Purity, % |
≥ 99.5 |
|
Sodium Glycolate, % |
≤ 0.4 |
|
Cloride, % |
≤ 0.5 |
|
Heavy Metal (%), mg/kg |
≤ 2 |
|
Lead (Pb), mg/kg |
≤ 2 |
|
As (As), mg/kg |
≤ 2 |
Quality Control System
We operate under a controlled quality management system to ensure product consistency:
Raw Material Control
Refined cellulose sourcing verification
Supplier audit system
Incoming material testing (moisture, purity)
01
Production Process Control
Etherification temperature monitoring
pH and reaction time control
In-process viscosity tracking
02
Finished Product Inspection
Viscosity testing (Brookfield method)
Degree of substitution verification
Salt and moisture content analysis
Microbiological testing
03
Pre-Shipment Inspection
Batch retention samples
Certificate of Analysis (COA) issued per lot
Packaging integrity inspection
04
Quality Assurance
Full traceability system
ISO-compliant documentation
Support for Halal / Kosher documentation upon request
05
Why Choose Us
Experienced cellulose ether manufacturer
Stable batch-to-batch viscosity control
Export experience in global markets
Strict quality monitoring system
Reliable bulk supply capacity
We focus on long-term cooperation with food manufacturers and distributors.
Application Support & Technical Solutions
We do more than supply CMC. We assist manufacturers in optimizing formulations:
Adjusting viscosity to match processing temperature
Improving beverage clarity
Reducing syneresis in sauces
Balancing hydrocolloid blends
Our technical team works with production engineers to ensure stable scale-up performance.
After-Sales Service
Technical guidance for formulation
Sample support for R&D testing
COA and regulatory documentation assistance
Quick response within 24 hours
Packing & Storage
Storage:
1. Store in a cool, dry, clean, ventilated environment. Temperature Max. 70℃, with relative humidity ≤80%.
Storage:
2. The product for pharmaceutical and food grade should not be put together with the toxic substance and harmful substance or substance with peculiar smell during transportation and storage.
Storage:
3. Since the date of production, a preservation period should not exceed 4 years for the industrial product and 2 years for the product for pharmaceutical and food grade.
Storage:
4. The products should be prevented from water and package bag damaging during transportation.
Packing:
25kg kraft paper bag with PE inner, or as clients request.
Conclusion
Food Ingredients CMC, also known as Sodium Carboxymethyl Cellulose (E466), remains one of the most reliable and widely used hydrocolloids in modern food processing. Its multifunctional performance-thickening, stabilization, water retention, and texture modification-makes it a core ingredient in applications such as ice cream, beverages, sauces, noodles, and bakery products.
FAQ
What is the difference between food grade CMC and industrial CMC?
Food grade CMC requires higher purity, lower salt content, and compliance with food safety standards.
What viscosity grade should be used for beverages?
Low to medium viscosity grades are commonly used to maintain clarity and smooth texture.
Is your CMC E466 compliant for export?
Yes, documentation such as COA and relevant compliance certificates are available.
Can CMC be blended with other hydrocolloids?
Yes, it performs well with xanthan gum and guar gum to create synergistic thickening effects.
Hot Tags: food ingredients cmc (e466), China food ingredients cmc (e466) manufacturers, suppliers, factory, cms and gms powder in ice cream, gms and cmc powder ice cream, gms cmc, cms gms powder, Carboxymethyl cellulose food additive, gmc cmc powder
