What is the heat resistance of Carboxymethyl Cellulose(CMC)?
2026-04-13 10:31:52
Food-grade Carboxymethyl Cellulose(CMC)shows good heat stability under normal food processing conditions,but its viscosity and molecular structure can degrade at excessively high temperatures or with prolonged heating.
1.Short‑term heating(pasteurization,cooking)
Stable at up to 120°C for short periods(e.g.,retorting,UHT,cooking).
Viscosity decreases slightly but recovers partially after cooling.
Suitable for canned foods,sauces,pasteurized drinks,and baked goods.
2.Long‑term high‑temperature heating
Prolonged heating above 80–90°C gradually reduces viscosity due to slow polymer chain degradation.
The higher the temperature and the longer the time,the more significant the viscosity loss.
3.Effect of pH on heat resistance
CMC is most heat‑stable at neutral pH(6–8).
Under strong acid(pH<4)or strong alkaline(pH>10)conditions,thermal degradation accelerates greatly.
4.Freeze–thaw stability
CMC has good freeze–thaw stability and helps prevent ice crystal formation,making it widely used in ice cream and frozen desserts.
Summary
Short‑term heat resistance:up to 120°C
Long‑term stable temperature:≤80°C
Optimal condition:neutral pH,moderate heating
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.
