Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
As a food additive, Carboxymethyl cellulose (CMC) has E number E466.In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution. CMC is used as a lubricant in non-volatile eye drops.Aqueous solutions CMC have also been used to disperse carbon nanotubes. It is thought that the long CMC molecules wrap around the nanotubes, allowing them to be dispersed in water.This practice is limited to the fatigue testing of axial unnotched and notched specimens subjected to a constant amplitude, periodic forcing function in air at room temperature.
Human studies have shown that about 90% of the compound is recovered from the feces The Select Committee on GRAS Substances concludes that, there is no evidence in the available information on sodium carboxymethyl cellulose that demonstrates, reasonable grounds to suspect, a hazard to the public when it is used at levels that are now current or that might reasonably be expected in future.
CMC is used in food additives as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream.It is used primarily because it has high viscosity, is non-toxic, and is non-allergenic. In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution.
Other products: Konjac Gum Sodium Alginate Aspartame
When used in food products, carrageenan has the EU additive E-number E407 or E407a when present as "processed eucheuma seaweed", and is commonly used as an emulsifier.it is known as Carrageen Moss it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added.
However, the naturally low cellulose levels in some South American weeds allow them to be heterogeneously processed and still be sold under the EU refined specification.A hybrid technology in which weed is treated heterogeneously as in the semirefined process exists, but alcohol or high salt levels are used to inhibit dissolution.That's because processed foods have some amazing things they have to do. For example, a cookie might get made in Texas by thickener, trucked across the country in the middle of the summer, sit in a warehouse for a couple of weeks before it is sold and then ride home in the trunk of your car.Lots of foods can contain some pretty weird-sounding stuff.
The reason why a normal cook usually does not need to use things like carrageenan or xanthan gum is because the food additives a normal cook makes gets eaten quickly and is not mistreated. A cook can also use less expensive things like gelatin, flour or eggs because the time span between cooking and consumption is so short.
Other products: CMC Konjac Gum Sodium Alginate
Agar consists of a mixture of agarose and agaropectin.Its major differences from carrageenans are the presence of L-3,6-anhydro-α-galactopyranose rather than D-3,6-anhydro-α-galactopyranose units and the lack of sulfate groups.Agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and food additives. Many specific formulations are available, because some microbes prefer certain environmental conditions over others.
As a concentration gradient develops from the thickener of the chemoattractant into the gel, various cell populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient.Agar is a heterogeneous mixture of two classes of polysaccharide: agaropectin and agarose.Although both polysaccharide classes share the same galactose-based backbone, agaropectin is heavily modified with acidic side-groups, such as sulfate and pyruvate.
Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator.This results in the consumer feeling more full. Recently this diet has received some press coverage in the United States as well. The diet has shown promise in obesity studies.
Other products: Carrageenan CMC Konjac Gum
Carrageenan, also known as carrageenan, carrageenan. Carrageenan from red algae seaweed extract some out of the hydrophilic colloid, and its chemical structure is dehydrated by the galactose and galactose polysaccharides composed of calcium sulfate, potassium, sodium, ammonium salt. As one of sulfate with different forms, can be divided into K-type (Kappa), I type (Iota), L-type (Lambda).
The use of carrageenan(E407) originated hundreds of years ago, in the southern coast of Ireland produced a seaweed known as Irish moss (Irish Moss), now known as the wrinkle wave angle algae (Chondrus crispus), local residents often taken to put it milk sugar boiling, put the cold solidified food.
Carrageenan stability, dry powder is not easy to degrade long-term placement. It is in neutral and alkaline solution is also very stable, even heat and will not hydrolysis, but in acidic solution (pH value, especially <4.0) carrageenan prone to acid hydrolysis, gel strength and viscosity decreased. It is noteworthy that, in neutral conditions, if prolonged heating at high carrageenan also hydrolyzed, resulting in lower gel strength. All types of carrageenan as a thickener can be dissolved in hot water and hot milk. Soluble in hot water to form transparent or slightly milky viscous flow of the solution is easy. Carrageenan in cold water swelling and can not be dissolved.
Fruit jelly made transparent with carrageenan in our long production, the fruit flavor, moderate sweetness, refreshing non-stick teeth, and better transparency than agar, lower price than the agar, added to hard candy and candy in general make the product smooth in texture, more flexible, adhesive small, the stability increased.In ice cream production, although not suitable for carrageenan-based stabilizers, but it is at very low concentrations can be as well to prevent whey separation of the secondary stabilizer. Because carrageenan Despite the increase in system viscosity, but not inclusive enough glue to stabilize the system. Locust bean gum, guar gum and carboxymethyl cellulose used alone or in combination is a better primary stabilizer, but they have the same shortcomings that lead to the mixture in ice cream whey separation. So carrageenan is a safty food additives.
Other thickeners: CMC Guar Gum Pectin Xanthan Gum
Pectin (E440) is a heterogeneous grouping of acidic structural polysaccharides, found in fruit and vegetables.Commercial extraction causes extensive degradation of the neutral sugar-containing sidechains.Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants.During ripening, pectin is broken down by the enzymes pectinase and pectinesterase; in this process the fruit becomes softer as the middle lamella breaks down and cells become separated from each other.
A natural gelling agent found in ripe fruit. Pectin is an important ingredient in making jams and jellies. The levels of pectin vary from fruit to fruit.It is possible to buy pectin as a liquid extract or in powdered form. On ready-made jams and jellies it’s labelled as E440.
Food additives are substances added to food to preserve flavor or enhance its taste and appearance.With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.
Thickening agents, or thickeners, is the term applied to substances which increase the viscosity of a solution or liquid/solid mixture without substantially modifying its other properties;Food thickeners frequently are based on either polysaccharides.One example is sodium pyrophosphate, which acts on casein in milk during the preparation of instant pudding.
Food additives can be divided into several groups, although there is some overlap between them.Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.
Others thickeners: Carboxy Methyl Cellulose(CMC) Guar Gum Konjac Gum