SODIUM CARBOXYMETHYL CELLULOSE
Relevant Data
Food Additives Approved in the United States
Food Additives Approved by European Union:
General Information
| Synonyms: | CELLULOSE GUM, CMC, Na CMC, SODIUM CELLULOSE GLYCOLATE, SODIUM CMC |
| Chemical Names: | SODIUM SALT OF CARBOXYMETHYL ETHER OF CELLULOSE |
| CAS number: | 9004-32-4 |
| INS: | 466 |
| Functional Class: |
Food Additives EMULSIFIER STABILIZER THICKENER |
From apps.who.int
Evaluations
| Evaluation year: | 1989 |
| ADI: | NOT SPECIFIED |
| Meeting: | 35 |
| Specs Code: | S |
| Comments: | Group ADI for modified celluloses: ethyl cellulose, ethyl hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose, methyl ethyl cellulose, and sodium carboxymethyl cellulose |
| Report: | TRS 789-JECFA 35/24 |
| Tox Monograph: | FAS 26-JECFA 35/104 |
| Specification: | COMPENDIUM ADDENDUM 12/FNP 52 Add. 12/68 (METALS LIMITS) (2004). R; FAO JECFA Monographs 1 vol.3/315 |
From apps.who.int
GSFA Provisions for SODIUM CARBOXYMETHYL CELLULOSE
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 14.1.5 | Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa |
GMP | Note 160 |
| 09.2.4.1 | Cooked fish and fish products |
GMP | Note 325,Note 16 |
| 09.2.4.2 | Cooked mollusks, crustaceans, and echinoderms |
GMP | Note 325,Note 16 |
| 06.4.2 | Dried pastas and noodles and like products |
GMP | Note 256 |
| 01.2.1.2 | Fermented milks (plain), heat-treated after fermentation |
GMP | Note 234 |
| 01.2.1.1 | Fermented milks (plain), not heat-treated after fermentation |
GMP | Note 234,Note 235 |
| 08.1.2 | Fresh meat, poultry, and game, comminuted |
GMP | Note 281 |
| 08.1.1 | Fresh meat, poultry, and game, whole pieces or cuts |
GMP | Note 326,Note 16 |
| 06.4.1 | Fresh pastas and noodles and like products |
GMP | Note 211 |
| 09.2.4.3 | Fried fish and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 41,Note 325,Note 332 |
| 09.2.2 | Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 177,Note 332 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note XS36,Note XS191,Note XS315,Note XS190,Note XS92,Note XS95,Note XS312,Note XS292,Note 391,Note 332 |
| 09.2.3 | Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 16 |
| 11.4 | Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) |
GMP | Note 258 |
| 01.4.1 | Pasteurized cream (plain) |
GMP | Note 236 |
| 09.2.5 | Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 300,Note 332 |
From www.fao.org