Sodium Carboxymethyl Cellulose (CMC, E466) · High-Performance Cellulose Gum for Viscosity & Stability

Key characteristics

• Water-soluble cellulose gum: forms clear to slightly opalescent solutions with controlled viscosity at low concentrations.
• Anionic thickener: the carboxymethyl groups carry negative charges, giving excellent water-binding and suspension properties.
• Viscosity control across grades: available in a wide range of viscosity levels (e.g. low–medium–high) measured at defined concentration and temperature.
• Synergy with other hydrocolloids: often combined with xanthan gum, guar gum, carrageenan, pectins and starches to optimise mouthfeel, suspension and cost.
• Salt and pH tolerance (within limits): carefully selected CMC grades perform well in many acidic, sugar-containing and flavoured systems, especially beverages and sauces.

Atlas helps formulators match CMC grade and dosage to the target viscosity, shear conditions and processing temperature profile.

Indicative specification points

Exact specifications are agreed with your QA/QC team. Typical food-grade CMC specifications include:

• Appearance: white to slightly off-white powder, free-flowing, neutral odour.
• Degree of substitution (DS): usually in the range 0.7–1.0, optimised for good solubility and functionality.
• Viscosity: specified at a given concentration (e.g. 1–2%) and temperature (e.g. 25°C or 20°C), available in multiple viscosity ranges for different uses.
• Purity: limits for NaCl, Na₂CO₃ and other salts to ensure consistent performance and taste.
• Moisture and pH: controlled within food-grade limits for storage stability and reproducible dispersion.
• Microbiological criteria: aligned with requirements for beverage, dairy and sauce production.

Each lot is supplied with a Certificate of Analysis (COA) and a technical data sheet summarising key physical, chemical and microbiological parameters.

Beverages & liquid dairy

• Juice drinks, nectars and fruit beverages: CMC supports pulp suspension, cloud stability and smooth mouthfeel, often in combination with sweeteners and acidulants.
• Flavoured milk and UHT dairy drinks: helps control viscosity, prevent phase separation and maintain creamy, stable texture over shelf life.
• Fermented dairy drinks and yoghurt beverages: low-level additions support homogeneity and suspension of fruit or cereal inclusions, subject to regulatory and label preferences.
• Instant beverage powders: contributes to smooth texture after reconstitution and reduces sedimentation.

Soups, sauces & dressings

• Tomato sauces, ketchups and condiments: CMC enhances body, cling and pour behaviour, and supports suspension of herbs and spices.
• Mayonnaise-type and salad dressings: used together with emulsifiers from the Emulsifiers portfolio to stabilise emulsions and adjust viscosity.
• Cooking sauces, gravies and ready-meal sauces: improves heat and freeze–thaw stability, reducing phase separation and syneresis.

Bakery & fillings

• Fruit fillings, creams and custards: supports smooth, stable textures and reduces water migration into surrounding dough or cake matrices.
• Gluten-reduced and gluten-free bakery: CMC contributes to structure, moisture retention and shelf life when used with hydrocolloids such as xanthan gum.
• Frozen baked goods: improves freeze–thaw tolerance and helps maintain texture during thawing and reheating.

Instant noodles & convenience foods

• Instant noodles: CMC is used in noodle dough to improve texture, elasticity and cooking stability, and in seasoning sachets for broth viscosity and mouthfeel.
• Coatings and batters: enhances adhesion, crispness and oil uptake control when used in combination with starches and proteins.
• Ready-to-eat meals and frozen snacks: helps maintain consistent texture and sauce distribution after freezing and reheating.

Formulation guidance

• Typical use levels range from 0.05–0.8%, depending on viscosity grade, solids content and target texture.
• CMC should be well dispersed in water, often by dry-mixing with sugar or other powders and then adding under high shear to prevent lumping.
• Hydration is influenced by temperature, ionic strength and pH. Many beverage and sauce systems hydrate CMC in room temperature or slightly warm water before adjusting pH and adding acids.
• In acidic systems (e.g. pH 3–4 drinks), CMC performance depends on grade selection and process order; Atlas can recommend suitable viscosities and DS ranges.
• CMC is usually labelled as “sodium carboxymethyl cellulose” or “cellulose gum (E466)”; regulatory status, maximum use levels and declaration rules should be confirmed by your regulatory team for each market.

CMC is often part of a system solution together with xanthan gum, guar gum, modified starches and proteins to deliver optimised stability and cost-in-use.

Quality & documentation

• Supplied as food grade sodium carboxymethyl cellulose (E466) with agreed specifications for viscosity, DS and purity.
• Each lot accompanied by a Certificate of Analysis (COA) covering viscosity, DS (where applicable), purity, moisture, pH and microbiological results.
• Supporting documentation can include GMO status, allergen statements, contaminant and heavy metal data, dietary and origin declarations.
• Producers typically operate under recognised ISO and food safety management systems; Halal and Kosher certification may be available from selected sites.
• Customers remain responsible for regulatory compliance, usage levels, labelling and claims in each destination market. Atlas provides the technical and quality documents needed to support your internal approval process.

Packaging, storage & logistics

• Standard packaging: typically 25 kg multi-ply paper bags with inner food-grade liners; alternative packaging can be discussed for key accounts.
• Suitable for full-container and mixed-container shipments together with xanthan gum, pectins, carrageenan, sweeteners, acidulants and other Atlas additives.
• Store in a cool, dry warehouse, off the floor and away from moisture and strong odours, to maintain flowability and performance.
• Shipments organised under FOB, CFR, CIF or other agreed Incoterms, with export and customs documentation coordinated from Ankara, Türkiye.

To prepare a tailored quotation, please share your target applications (beverages, dairy, sauces, noodles, bakery, etc.), desired viscosity range, annual volume, packaging needs, documentation and certification requirements, and destination markets.