Carboxymethylcellulose effect on the body. E466 - Carboxymethylcellulose sodium salt. Food additive E466

Additive E 466 is the most common ester.

More than 25% of the total mass of the produced product goes to the needs of the food industry.

The substance belongs to ballast and does not bring benefits to the body, as well as tangible harm.

Carboxymethylcellulose - the name of the product, fixed by the national standard 33310–2015 . The international name is Carboxymethyl cellulose.

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Main manufacturers

The only company in Russia producing edible carboxymethyl cellulose is Nitol-Cellulose Ethers, a subsidiary of the Nitol group. The plant is located in the city of Usolye-Sibirskoye (Irkutsk region).

Technical carboxymethyl cellulose is produced by Policell CJSC (St. Petersburg).

The following companies supply the E 466 additive to the domestic market:

Hercules Ins. (joint venture between the US and France);
Noviant Oy (Finland);
Daicel Chemical Industry Ltd (Japan);
Wolff Walsrode AG (Germany).

It would be possible to ignore the generally safe index E 466 in the composition of products, if consumers were not frightened by genetically modified carboxymethyl cellulose from TV screens.

Unfortunately, journalists often confuse two concepts: an organism with an artificially modified genotype (GMO) and a modified substance.

Carboxymethylcellulose sodium salt belongs to the second group. The molecule (not the gene!) of the substance was changed to improve the physicochemical qualities of the product (viscosity, solubility). The additive has nothing to do with the achievements of genetic engineering.

According to its distinctive properties, the food stabilizer E466 Carboxymethylcellulose belongs to a group of food additives similar in structure, characteristics and method of obtaining food additives. The chemically active compound carboxymethylcellulose, which is part of the stabilizer E466, is a derivative of the well-known natural cellulose compound.

However, the additive also has distinctive abilities. The most important property of the food stabilizer E466 Carboxymethylcellulose can be considered the state of aggregation of a chemical compound. Carboxymethylcellulose is a biologically active compound derived from cellulose and is a colorless liquid with slightly acidic characteristics.

The discovery and study of the composition and properties of the food stabilizer E466 Carboxymethylcellulose is associated with the name of the famous German chemist Jansen, who at the beginning of the last century was able to synthesize a food supplement from cellulose. Currently, the food stabilizer E466 Carboxymethylcellulose is approved for use in the European Union, as well as in the Russian Federation and post-Soviet countries.

Harm of food stabilizer E466 Carboxymethylcellulose

However, some researchers reasonably believe that the harm of the food stabilizer E466 Carboxymethylcellulose is so high for the human body that the additive should be completely banned from use, and the dangerous compound should be excluded from the list of chemical compounds allowed in the food industry.

Due to its organic characteristics, the food stabilizer E466 Carboxymethylcellulose can cause the greatest harm to people suffering from some forms of diseases of the gastrointestinal tract. In addition, people with impaired metabolism should not abuse food products containing the E466 stabilizer.

The compound can have a negative effect on the digestive processes occurring in the human body. In the chemical industry, food stabilizer E466 Carboxymethylcellulose is obtained by reacting an amorphous alkylcellulose compound and monochloroacetic acid. In order to obtain the feedstock for the production of the food stabilizer E466 Carboxymethylcellulose, cellulose is initially exposed to caustic soda, and then the food stabilizer E466 Carboxymethylcellulose is produced from the resulting alkycellulose substance, which is actively used in the food and chemical industries.

Most often, food stabilizer E466 Carboxymethylcellulose is used to make the following food products: mayonnaise, salad dressings and mayonnaise-based sauces, sour-milk products, such as ice cream, cottage cheese products, confectionery creams, fillings and fillers for sweets and confectionery, jellies and puddings. In addition, food stabilizer E466 Carboxymethylcellulose is used as a food additive in the process of applying protective shells or food packaging to finished food products (meat, sausage and fish culinary products).

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Sodium carboxymethyl cellulose finds wide application in industry, pharmaceuticals and food production. This compound is made on the basis of wood and is a biologically inert material, that is, it does not participate in physiological processes. Due to the special properties of solutions with this component, it is possible to regulate the viscosity of substances and other technical parameters.

Description

Sodium carboxymethylcellulose (CMC) is the sodium salt of cellulose glycolic acid. The chemical name of the compound according to the IUPAC nomenclature: poly-1,4-β-O-carboxymethyl-D-pyranosyl-D-glycopyranose sodium.

The empirical formula of sodium carboxymethylcellulose technical: [С6Н7 O 2 (OH) 3- x (OCH 2 COONa) x] n. In this expression, x is the degree of substitution on the CH 2 -COOH groups, and n is the degree of polymerization.

The structural formula is shown in the figure below.

Properties

In appearance, technical sodium carboxymethyl cellulose is a powdery, fine-grained or odorless fibrous material with a bulk density of 400-800 kg/m 3 .

Na-CMC has the following characteristics:

the molecular weight of the compound is n;

dissolves quickly in both hot and cold water, insoluble in mineral oils and organic liquids;

forms films resistant to oils, greases and organic solvents;

increases the viscosity of solutions and gives them thixotropy - with an increase in mechanical action, a decrease in flow resistance occurs;

well absorbs water vapor from the air, so the substance must be stored in dry rooms (under normal conditions it contains 9-11% moisture);

the compound is non-toxic, non-explosive, but in a dusty state it can ignite (self-ignition temperature +212 ° C);

in solutions exhibits the properties of an anionic polyelectrolyte.

When the temperature changes, the laboratory viscosity of sodium carboxymethyl cellulose in solutions varies greatly. This is one of the most important characteristics of this compound, which determines the scope of its application. A high degree of polymerization provides a high viscosity and vice versa. At pH<6 или более 9 снижение сопротивления потоку значительно падает. Поэтому данную соль целесообразно применять в нейтральных и слабощелочных средах. Изменения вязкости при нормальных условиях являются обратимыми.

Sodium carboxymethylcellulose also has chemical compatibility with many other substances (starch, gelatin, glycerin, water-soluble resins, latexes). When heated to temperatures above 200 °C, the salt decomposes to sodium carbonate.

The main factor affecting the characteristics of this compound is the degree of polymerization. Solubility, stability, mechanical properties and hygroscopicity depend on molecular weight. The substance is produced in seven grades according to the degree of polymerization and two grades according to the content of the main substance.

Receipt

On an industrial scale, sodium carboxymethylcellulose has been manufactured since 1946. CMC production currently accounts for at least 47% of the total volume of cellulose ethers.

The main raw material for the synthesis of this compound is wood cellulose, the most common organic polymer. Its advantages are low price, biodegradability, lack of toxicity and simplicity of the technological process of processing.

Sodium carboxymethyl cellulose is obtained by reacting alkali cellulose with C₂H₃ClO₂ (monochloroacetic acid) or its sodium salt. In recent years, work has been underway to find new sources for the extraction of raw materials (flax, straw, cereals, jute, sisal and others), as the demand for this material is constantly growing. To improve the quality of the substance, the finished salt is washed from impurities, the cellulose is activated, or it is exposed to microwave radiation.

Sodium carboxymethyl cellulose: industrial applications

Due to its special properties, CMC is used for the following purposes:

thickening of various compositions, gelatinization;

binding of fine particles in paint films (film formation);

use as a water-retaining agent;

stabilization of physical and chemical properties;

increasing the viscosity of solutions for uniform distribution of their ingredients;

modification of rheological characteristics;

protection against coagulation (adhesion of suspended particles).

One of the largest users of sodium carboxymethyl cellulose is the oil and gas industry, where the compound is used to improve the performance of drilling fluids.

The substance is also used in the manufacture of the following technical products:

detergents;

printing products;

solutions for construction finishing works;

adhesive compositions, sizing materials;

dry building mixes, cement (to prevent cracking);

paints and varnishes;

cutting fluids;

media for hardening rails;

coating of welding electrodes and others.

To stabilize the foam, sodium carboxymethyl cellulose is used in fire fighting, the food industry, in the manufacture of perfumes and ceramics. According to technical experts, this compound is used in more than 200 fields of technology and medicine.

Protective coatings

One of the promising directions is the introduction of nanoparticles synthesized from CMC suspensions as stabilizing additives into corrosion-resistant coatings. This allows you to change to increase adhesion with the base material, improve the physical and mechanical properties of the coating without a significant increase in the cost of the composition. Nanoparticles form microclusters, making it possible to obtain composites with valuable technical properties.

The advantage of such an additive is also that it is environmentally friendly and biodegradable. Its production does not require the use of organic solvents, therefore, the risk of pollution of wastewater and the atmosphere is reduced, there is no need to use specialized equipment and a high temperature range.

Food supplement

Sodium carboxymethylcellulose is used as a food additive (E-466) at a concentration not exceeding 8 g/kg. The substance performs several functions in products:

thickening;

stabilization of properties;

moisture retention;

extension of the storage period;

preservation of dietary fiber after defrosting.

Most often, this compound is added to fast food, ice cream, confectionery, marmalade, jelly, processed cheese, margarine, yogurt, canned fish.

Medicine and cosmetology

In the pharmaceutical industry, sodium carboxymethyl cellulose is used in such groups of drugs as:

eye drops, injection solutions - to prolong the therapeutic effect;

tablet shells - to control the release of the active substance;

emulsions, gels and ointments - to stabilize the forming substances;

antacids - as ion-exchange and complexing components.

In the production of hygiene and cosmetic products, this compound is used as part of toothpastes, shampoos, shaving and shower gels, and creams. The main function is to stabilize properties and improve texture.

Impact on the human body and animals

Sodium carboxymethylcellulose is hypoallergenic, biologically inactive, does not have a carcinogenic effect and does not impair the reproductive function of living organisms. The use as food additives in a safe concentration does not lead to negative consequences. The dust of the compound may cause irritation if it comes into contact with the eyes and upper respiratory tract (aerosol MPC is 10 mg/m3).

Carboxymethylcellulose, or sodium carboxymethylcellulose, is a food additive that has the properties of thickening, emulsifying, shaping, keeping food fresh, and can be used instead of food additives such as agar and sodium alginate. For the first time, carboxymethyl cellulose was obtained in 1918; it has been commercially produced since 1920. Under modern conditions, it is synthesized by chemical reactions from non-food natural raw materials.

Physical properties

When dry, carboxymethyl cellulose is a white or slightly yellowish, amber or grayish powder, odorless and tasteless. Carboxymethylcellulose is readily soluble in but insoluble in most organic solvents such as ethanol, methanol or acetone. It can be dissolved in mixtures if the organic solvent content is less than 40%.

Carboxymethylcellulose is hygroscopic, that is, it has the ability to retain moisture, and also has excellent water-binding ability. The amount of water absorbed depends on the viscosity and type of substitution in the reaction, as well as on the temperature. The lower the degree of substitution and the higher the viscosity, the higher the water absorption capacity of the substance. The hygroscopic properties are partly responsible for the success of CMC as a food and drug supplement.

Synthesis of carboxymethyl cellulose

Carboxymethylcellulose is synthesized by the alkaline-catalyzed reaction of cellulose with chloroacetic acid. During this reaction, the polar () carboxyl groups make the cellulose soluble and chemically reactive. The functional properties of CMC depend on the degree of substitution of the cellulose structure (the number of hydroxyl groups involved in the substitution reaction), as well as the length of the cellulose chain structure and the degree of clustering of carboxymethyl substituents.

After the initial reaction, the resulting mixture gives approximately 60% carboxymethyl cellulose plus 40% salts (sodium chloride and sodium glycolate). This product is a so-called technical CMC which is used in detergents. Another purification method is used to remove these salts to obtain pure carboxymethyl cellulose, which is used in foods, pharmaceuticals, and toothpaste.

Use as a food additive

Carboxymethylcellulose is found in:

chocolate milk;
cocoa;
dry and;
spreads;
sausage casings;
custards;
seasonings and spices;
soups and broths;
sauces;

Carboxymethylcellulose sodium salt is often added to foods as a stabilizer and is generally recognized as a safe ingredient. It is used to make ice cream, due to the ability to hold the mixture in a certain shape. It is also added as a filler, emulsifier, firming and gelling agent, humectant and thickener.

Use as a thickener

Carboxymethylcellulose is added to some products as a thickener and dispersant. As a thickening agent, it facilitates uniform dispersion of the ingredients throughout the mixture. It helps keep solids suspended in liquids and acts as an emulsifier to keep lotions and creams at the right consistency.

It is also an ingredient in many non-food products such as laxatives, diet pills, water-based paints, detergents and various paper products.

Adding sodium carboxymethyl cellulose to a liquid changes its viscosity. This property is achieved by the fact that carboxymethylcellulose molecules bind to each other, water compresses and breaks the bonds. The viscosity, or resistance to spillage, of a liquid depends on the amount of carboxymethyl cellulose sodium salt added. Carboxymethylcellulose can be used to make thick, slow pour gels, artificial tear effect eye drops, and in the oil industry as a drilling fluid ingredient, where it acts as a viscosity modifier and water retaining agent.

Safety of carboxymethyl cellulose

Carboxymethylcellulose is generally considered to be a fairly safe dietary supplement. An allergic reaction to this dietary supplement has been reported in one woman in the form of anaphylactic shock, but this is an exception. It has no nutritional value or benefit to the body because it is not absorbed in the digestive system, it is a dietary fiber, but it can be a very useful food additive for all kinds of foods.

The addition of sodium carboxymethyl cellulose to food can reduce the cost of food production, improve the taste of food and increase its shelf life, so it is an ideal additive in the food industry, which can be widely used in the production of various kinds of solid and liquid drinks, candy, candy, cake , instant noodles, convenience foods, soy milk and fruit juice. Therefore, there is no reason to avoid carboxymethyl cellulose, or to limit its intake.