Food hydrocolloid · Cellulose gum · E466 / INS 466
Bespring supplies food grade sodium carboxymethyl cellulose (CMC/E466), a water-dispersible cellulose gum used to control viscosity, stabilize texture and help keep particles uniformly suspended in food and beverage formulations. Multiple viscosity, degree-of-substitution and particle-size requirements can be reviewed against customer specifications and test methods.
Send your specification sheet and test methods. We will review feasibility and confirm a suitable CMC grade and supply basis for the stated requirements.
Product overview
Sodium carboxymethyl cellulose is the sodium salt of a carboxymethyl ether of cellulose. It is also known as sodium CMC, Na-CMC or cellulose gum. When dispersed and properly hydrated in water, it forms a viscous colloidal solution that can modify texture and improve physical stability.
Food grade CMC is commonly specified by purity, viscosity, degree of substitution, pH, moisture and particle size. Viscosity is not a single universal number: the test concentration, temperature, hydration procedure and instrument settings all affect the reported result.
Identity note: CAS 9004-32-4 identifies the sodium salt described on this page. CAS 9000-11-7 identifies carboxymethyl cellulose more generally; buyers should keep the chemical name, salt form, CAS number and E466/INS 466 identity aligned across the specification, SDS and COA.
Functional performance
The selected grade, use level and process determine the final result. Formulation trials should confirm performance in the buyer's actual system.
CMC can increase aqueous-phase viscosity and help formulators create a more consistent body, pour and mouthfeel.
In suitable systems, CMC helps slow particle settling, reduce phase separation and maintain a more uniform product structure.
Food and beverage uses
These are application categories, not universal performance claims. The correct grade should be selected against the formulation, process and destination-market rules.
Viscosity adjustment and suspension support in suitable juice drinks, flavored beverages, concentrates and powdered drink systems.
Texture and physical-stability support in formulations that require controlled body and water management.
Thickening and stabilization in selected dairy drinks, cultured products, desserts and processed formulations.
Flow, cling and suspension control in sauces, condiments, fillings and savory preparations.
Water binding and texture support in selected doughs, batters, creams, fillings and bakery systems.
Body and consistency in soups, seasoning systems, dry mixes and reconstituted food products.
Specification-led sourcing
Need a specific CMC grade? Send us your specification and complete test method. CMC has many commercial specifications, so we evaluate the requested parameters before confirming a suitable grade and supply basis.
Submit your requirementsTechnical information
The values below are regulatory reference criteria from the FAO/JECFA monograph, not a Bespring commercial-grade specification. They support initial evaluation only; the contractual specification, agreed test methods and batch COA govern an order.
| Parameter | JECFA reference | Purchasing note |
|---|---|---|
| Description | White or slightly yellowish, almost odourless hygroscopic granules, powder or fine fibres | Agree appearance and particle profile |
| Assay | Not less than 99.5% on the dried basis | Not equivalent to detergent-grade purity |
| Loss on drying | Not more than 12% | 105°C to constant weight |
| pH | 6.0–8.5 | 1 in 100 solution |
| Sodium | Not more than 12.4% on the dried basis | Confirm analytical method |
| Sodium chloride | Not more than 0.5% on the dried basis | Impurity control |
| Free glycolate | Not more than 0.4% as sodium glycolate on the dried basis | Impurity control |
| Degree of substitution | 0.20–1.50 | Narrower customer ranges can be reviewed |
| Lead | Not more than 2 mg/kg | Destination standards may add requirements |
| Viscosity | Specified further by commercial grade | Always state the complete test method |
Sources: FAO JECFA Monographs 11 — Sodium Carboxymethyl Cellulose and Codex GSFA — INS 466. Food grade, detergent grade and other industrial grades are not interchangeable; each has its own purity, impurity, documentation and performance requirements.
Important: Food-additive approval, permitted uses, dosage and labeling are application- and market-specific. The US FDA food-substance inventory identifies sodium carboxymethyl cellulose under CAS 9004-32-4 and lists technical effects including stabilizer/thickener and texturizer; buyers must still confirm the regulation applicable to the intended formulation and destination market.
Selection, dispersion & storage
Procurement support
Qualification is based on the exact grade, source, specification, documents and destination requirements—not on a generic CMC name alone.
We review the viscosity method, DS, purity, particle size and other critical limits against the offered grade before confirmation.
Request the current specification, SDS, COA format and applicable supporting documents for the exact supply source.
Packaging, labeling, palletization, destination and requested shipping window can be reviewed as part of the quotation.
CMC can be evaluated alongside related food hydrocolloids and functional ingredients where combined sourcing is useful.
Supply evidence
These photos show product presentation, production-area equipment, palletized inventory and outbound handling.
Buyer questions
Food grade CMC is sodium carboxymethyl cellulose, also called cellulose gum or E466. It is a cellulose-derived ingredient used primarily as a thickener, stabilizer and suspension agent in food processing.
Food grade CMC is supplied in multiple viscosity ranges, but a grade name or viscosity number is meaningful only with its complete test method. Send the solution concentration, temperature, hydration procedure, instrument, spindle, speed and target range so an appropriate candidate can be reviewed.
Yes. We can review requirements for viscosity, degree of substitution, purity, pH, moisture, particle size, bulk density and packaging. Send your specification and test methods so feasibility can be evaluated before the designated grade is confirmed for production.
State the solution concentration, test temperature, hydration procedure and time, viscometer model or spindle, rotational speed and target range. For example, a result measured at 1% solution cannot be compared directly with a 2% solution result.
FAO/WHO JECFA and PubChem identify sodium carboxymethyl cellulose under CAS 9004-32-4. CAS 9000-11-7 refers to carboxymethyl cellulose without specifying the sodium salt. For food-grade sodium CMC, confirm that the product name, salt form, CAS number and additive identity agree throughout the supplier documents.
No. The grades may differ in purity, impurities, microbiological controls, documentation and functional targets. A detergent-grade specification should not be used to qualify material for food manufacturing.
Start with the application, target texture, process temperature, pH, salt or sugar content, other hydrocolloids and desired viscosity. Our team can use that information to recommend candidates for your own pilot and stability trials.
Samples and applicable documents can be discussed for qualified projects. Include the grade or specification, application, test plan, destination and courier details in your inquiry.
Provide your intended food application, required standard, full viscosity method and range, degree of substitution if relevant, particle size, quantity, packaging and destination. Attaching your own specification sheet is the fastest route to a useful quotation.
Technical content checked against FAO/WHO JECFA, Codex GSFA and PubChem identity records on 22 September 2026.
Custom grade inquiry
Tell us how your specification is measured—not only the target number. This helps us match the right CMC grade and avoid method-to-method differences.