

High-Quality Carboxymethylcellulose Sodium with Competitive Pricing: A Deep Dive into Qingdao ACTA’s Industry-Leading Solutions
Carboxymethylcellulose Sodium (CMC-Na), a versatile cellulose derivative (CAS 9004-32-4), has emerged as a critical ingredient across multiple sectors due to its unique thickening, stabilizing, and emulsifying capabilities. With a molecular structure of [C₆H₇O₂(OH)₂CH₂COONa]ₙ and a density of 1.6 g/cm³, this white powder offers unmatched adaptability, making it indispensable in food, pharmaceuticals, and industrial applications.
| Uses | Benefit |
| Bakery | Improves texture and moisture retention |
| Breads | Enhances shelf life |
| cakes | Controls dough consistency |
| muffins | Thickens fillings and icings |
| pastries | |
| pies | |
| pizza crusts | |
| Beverages | |
| Juices | Stabilizes emulsions and suspensions |
| smoothies | Improves mouthfeel and viscosity |
| sports drinks | Enhances clarity and appearance |
| chocolate milk | Aids in rapid hydration and dissolution |
| protein shakes | |
| Dairy | |
| Yogurt | Prevents syneresis (water separation) |
| ice cream | Enhances texture and creaminess |
| milkshakes | Stabilizes proteins under low pH conditions |
| cheese spreads | Improves freeze-thaw stability in ice cream |
| sour cream | |
| Desserts and Toppings | |
| Puddings | Thickens and stabilizes dessert bases |
| custards | Provides smooth, creamy texture |
| whipped cream | Enhances visual appeal and presentation |
| fruit toppings | Acts as a natural gelling agent |
| gelatins | |
| fondants | |
| Meat | |
| Processed meats | Binds moisture and ingredients |
| sausages | Improves texture and sliceability |
| burgers | Enhances juiciness and tenderness |
| meatballs | Acts as a natural emulsifier |
| deli slices | |
| Pet Food | |
| Dry kibble | Improves texture and palatability |
| wet food | Enhances moisture retention |
| treats | Aids in ingredient binding |
| nutritional supplements | Provides a natural source of fiber |
| Prepared Foods | |
| Ready meals | Thickens sauces and gravies |
| frozen entrees | Improves consistency and texture |
| side dishes | Enhances shelf stability |
| soups | Maintains product integrity during freezing and thawing |
| stews | |
| Sauces and Savory Products | |
| Ketchup | Stabilizes emulsions and suspensions |
| mayonnaise | Improves viscosity and flow properties |
| salad dressings | Enhances mouthfeel and texture |
| marinades | Acts as a natural thickener and stabilizer |
| barbecue sauces | |
| dips |
Carboxymethylcellulose Sodium’s role in modern food production is transformative:
Established in 2002, Qingdao ACTA Biotechnology has become a global cellulose derivatives leader. Their ISO 9001/22000-certified facilities produce CMC-Na that meets:
| TEST ITEMS | CSWY FH7000 | CG3A8H | CZGY7000 | DYNACEL 8H7RF | FVH6-7 | RTFH7000 | WFLT003 |
| Physical Exterior | White or Yellowish Powder | White or Yellowish Powder | White or Yellowish Powder | White or Yellowish Powder | White or Yellowish Powder | White or Yellowish Powder | White or Yellowish Powder |
| Viscosity(1%,mpa.s) | 7300 | 7300 | 7300 | 7300 | 7315 | 7530 | 7500 |
| Degree of Substitution | 0.71 | 0.85 | 0.85 | 0.84 | 0.83 | 0.8 | 0.79 |
| PH(25°C) | 6.5 | 7.2 | 7.01 | 7.67 | 7.11 | 7.1 | 7 |
| Moisture(%) | 7.3 | 7.3 | 5.57 | 6.7 | 6.78 | 6.15 | 7.2 |
| Purity(%) | 99.5 | 99.5 | 99.54 | 99.6 | 99.78 | 99.73 | 99.5 |
| Mesh | pass | pass | pass | pass | pass | pass | pass |
| Heavy Metal(Pb) , ppm | 10Max | 10Max | 10Max | 10Max | 10Max | 10Max | 10Max |
| Iron, ppm | 2Max | 2Max | 2Max | 2Max | 2Max | 2Max | 2Max |
| Arsenic, ppm | 3Max | 3Max | 3Max | 3Max | 3Max | 3Max | 3Max |
| Lead, ppm | 2Max | 2Max | 2Max | 2Max | 2Max | 2Max | 2Max |
| Mercury, ppm | 1Max | 1Max | 1Max | 1Max | 1Max | 1Max | 1Max |
| Cadmium, ppm | 1Max | 1Max | 1Max | 1Max | 1Max | 1Max | 1Max |
| Total Plate Count | 500/g Max | 500/g Max | 500/g Max | 500/g Max | 500/g Max | 500/g Max | 500/g Max |
| Yeast & Moulds | 100/g Max | 100/g Max | 100/g Max | 100/g Max | 100/g Max | 100/g Max | 100/g Max |
| E.Coli | Nil/g | Nil/g | Nil/g | Nil/g | Nil/g | Nil/g | Nil/g |
| Coliform Bacteria | Nil/g | Nil/g | Nil/g | Nil/g | Nil/g | Nil/g | Nil/g |
| Salmonella | Nil/25g | Nil/25g | Nil/25g | Nil/25g | Nil/25g | Nil/25g | Nil/25g |
| Parameter | Typical Value | Testing Method |
|---|---|---|
| Appearance | White powder | Visual inspection |
| Viscosity (1% solution) | 5–6,000 mPa·s | Brookfield RV @ 25°C |
| Degree of Substitution | 0.7–0.9 | ASTM D1439 titration |
| pH (1% solution) | 6.0–8.5 | Potentiometric titration |
| Heavy Metals | ≤0.0002% (Pb/As) | ICP-MS (EPA 6010C) |
| Microbial Count | ≤1,000 CFU/g | USP <61> aerobic plate count |
Packaging: 25 kg multi-wall kraft bags with PE liner, stored at ≤30°C/65% RH.







The global Carboxymethylcellulose Sodium market is projected to reach $2.1 billion by 2030 (5.8% CAGR), driven by pharmaceutical and clean-label food demands. Qingdao ACTA offers:
Qingdao ACTA Biotechnology’s Carboxymethylcellulose Sodium represents the pinnacle of quality, innovation, and value. By combining rigorous quality control, customized solutions, and sustainable practices, they empower global industries to achieve superior results. With a 98.7% on-time delivery rate and 14-day lead times for custom orders, ACTA ensures operational continuity for businesses worldwide.
Contact Qingdao ACTA
For tailored solutions or technical inquiries, reach their experts at:
📧 wangpengfei @actabiotechnology.com | 🌐 www.actabiotechnology.com