Cellulose Gum, Low Viscosity, FCC - Comprehensive Overview
Experience the superior quality of Cellulose Gum, Low Viscosity, FCC, a versatile thickening and stabilizing agent specifically formulated for the food and beverage industry. This compound is derived from natural cellulose and is widely recognized for its high efficacy in enhancing texture and stability in a variety of food products.
Key Features
- Food Grade Quality: Meets the rigorous standards of the Food Chemical Codex (FCC), ensuring suitability for food, beverage, and nutritional supplement applications.
- Excellent Thickening Properties: Functions as an effective thickener and stabilizer, contributing to the overall quality and consistency of products.
- Regulatory Compliance: Manufactured, packaged, and stored according to current Good Manufacturing Practices (cGMP) in FDA registered and inspected facilities.
Specifications
| Chemical Characteristics |
Low Viscosity |
| Chemical CAS Number |
9004-32-4 |
| Chemical Specs |
- Assay (Cellulose Gum; Dried Basis): 99.5-100.5%
- Viscosity of a 2% (w/w) Solution: Minimum 25 cP
- Degree of Substitution (Carboxymethyl Groups per Anhydroglucose Unit): 0.2-1.5
- Maximum Limits: Lead 3 mg/kg, Loss on Drying 10.0%, Sodium (Dried Basis) 12.4%
|
| Chemical Function Use |
Thickener, Stabilizer |
| Chemical UPS Limit |
150 lb |
| Health Rating |
1 |
| Flammability Rating |
1 |
| Chemical Category |
Gums | FDA Regulated Items |
