Product: Cellulose Gum (Plant-derived)
Rchem Cellulose Gum is a high-purity, plant-derived sodium salt of carboxymethyl cellulose (CMC), presented as a white to off-white, free-flowing powder or granules. This versatile, anionic water-soluble polymer is renowned for its exceptional thickening, binding, and stabilizing properties. As a modified natural cellulose, it is a key ingredient across the food, pharmaceutical, and personal care industries, where it is used to control viscosity, suspend particles, stabilize emulsions, and bind water, creating desirable textures and ensuring product integrity.
Category: powder
Description
Key Features & Benefits:
● Excellent natural thickening agent with high viscosity at low concentrations
● Effective stabilizer for emulsions and suspensions in various formulations
● Clean-label ingredient suitable for organic and natural product formulations
● Improves texture and shelf life in food products
● Enhances viscosity and stability in cosmetic formulations
● Cost-effective alternative to synthetic thickeners and stabilizers
Technical Specifications Table:
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Product Origin
PALM DERIVATIVES STATUS
VEGAN SUITABLE
Chemical Formulae
Frequently Asked Questions:
How does Cellulose Gum differ from Xanthan Gum?
While both are thickeners, they have different origins and properties. Cellulose Gum (CMC) is plant-derived (cellulose) and provides very clear solutions with less pseudoplasticity (shear-thinning). Xanthan Gum is fermentation-derived and offers strong pseudoplasticity and better stability in acidic conditions. They are often used together for synergistic effects.
Yes, Cellulose Gum is Generally Recognized As Safe (GRAS) by the U.S. FDA and is approved as a food additive (E466) globally. It is widely used in a vast array of food products without any known health risks.
Is Cellulose Gum safe and approved for food use?
In ice cream, it performs several critical functions: it controls ice crystal growth (preventing a gritty texture), provides stability against heat shock during storage, improves mouthfeel, and helps to prevent lactose crystallization.
Why is Cellulose Gum used in ice cream?
To prevent lumping, it is crucial to disperse the powder aggressively before it hydrates. The most effective methods are: High-Shear Mixing: Sprinkle the powder slowly into the vortex of rapidly agitated water. Dry Blending: Pre-mix it with other dry ingredients like sugar or starch, which separate the particles. Slurry Method: Disperse it in a non-solvent like oil or glycerin first, then add this slurry to the water phase.
What is the best way to dissolve Cellulose Gum without forming lumps?
Yes, but its viscosity and stability are optimal in a neutral to slightly alkaline pH range. In highly acidic conditions (below pH 4), the viscosity of a CMC solution will decrease over time, and it may eventually precipitate. For very low-pH systems, other gums like Xanthan may be more suitable.
