1. The viscosity of CMC solution increases with the increase of CMC concentration.
2. The viscosity of the CMC solution is closely related to the temperature, and decreases with the increase of the temperature of the solution. Between 20°C and 70°C, its initial viscosity can drop by more than two-thirds.
3. Between pH 4 and 12, pH has almost no effect on CMC viscosity.
4. Generally, CMC aqueous solution has pseudoplasticity, and its viscosity decreases with the increase of the shear rate of the solution.
5. The viscosity of CMC in glycerin-water (60:40) is much greater than that in water.
6. CMC has strong heat resistance, but the viscosity rises rapidly below 20°C, and changes slowly at around 45°C. Long-term heating above 80°C can denature the colloid and cause the viscosity to decrease. Keep it at 25°C for a few weeks, and the viscosity will change later. Gradually decreases.
7. When it is acidic, CMC forms free acid and precipitates and loses its viscosity.
8. When there is salt in the solution, it can restrain the dispersion of CMC, which will affect its viscosity. When encountering divalent metal ions, salt is formed and precipitated, losing its viscosity.
9. The greater the degree of CMC polymerization and the lower the degree of etherification, the more easily affected by salts.
The food additives and ingredients research group believes that CMC and hydroxyethyl or hydroxypropyl cellulose, gelatin, xanthan gum, carrageenan, locust bean gum, guar gum, agar, algin, pectin, gum arabic, starch And its acid derivatives have good compatibility, that is, synergistic effect.