What is the difference between high viscosity and low viscosity Carboxymethyl Cellulose(CMC)?
2026-04-13 10:34:52
High-viscosity and low-viscosity Carboxymethyl Cellulose(CMC) differ mainly in molecular weight,degree of polymerization(DP),solubility speed,thickness performance,and typical food applications,while their basic chemical structure and safety remain the same.
1.Molecular Structure
Low-viscosity CMC:shorter molecular chains,lower degree of polymerization,smaller molecular weight.
High-viscosity CMC:longer molecular chains,higher degree of polymerization,larger molecular weight.
2.Viscosity Value(Standard 1%solution,25°C)
Low viscosity:around 20–500 mPa·s
High viscosity:generally≥2000 mPa·s,often 2500–6000+mPa·s
3.Solubility&Dispersion
Low viscosity:dissolves faster in cold water,less clumping,lower solution thickness.
High viscosity:dissolves more slowly,easier to form agglomerates,requires more stirring,but produces very thick solutions at low dosage.
4.Application Performance
Low-viscosity CMC:provides mild mouthfeel,good clarity,stable suspension;does not make products overly thick.
High-viscosity CMC:strong thickening,excellent water retention,good stability in sauces and pastes;improves texture significantly.
5.Typical Food Uses
Low viscosity:clear beverages,juices,soft drinks,liquid dairy,salad dressings.
High viscosity:thick sauces,chili paste,bakery fillings,ice cream,baked goods,processed meat.
6.Dosage Difference
To reach the same thickness:
High-viscosity CMC requires much lower dosage
Low-viscosity CMC needs higher addition level
References
GB/T 7714
Saha D,Bhattacharya S.Hydrocolloids as thickening and gelling agents in food:A critical review[J].Journal of Food Science and Technology,2010,47(6):587-601.
MLA
Saha,Dipti,and Suresh Bhattacharya."Hydrocolloids as thickening and gelling agents in food:A critical review."Journal of Food Science and Technology,vol.47,no.6,2010,pp.587–601.
APA
Saha,D.,&Bhattacharya,S.(2010).Hydrocolloids as thickening and gelling agents in food:A critical review.Journal of Food Science and Technology,47(6),587–601.
