|
Category:food contact resinous and polymeric coatings
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white powder (est) |
| Assay: | 96.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 527.00 to 528.00 °C. @ 760.00 mm Hg
|
| Flash Point: | 548.00 °F. TCC ( 286.67 °C. )
|
| logP (o/w): | -3.169 (est) |
| Shelf Life: | 24.00 month(s) or longer if stored properly. |
| Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in: |
| | alcohol |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Strength:none |
| Odor Description:at 100.00 %. odorless |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| Achiewell |
| For experimental / research use only. |
| Carboxymethyl Cellulose (CMC)
|
| Akzo Nobel |
| Bermocell CMC
|
| American International Chemical, LLC. |
| Carboxymethylcellulose
|
| BOC Sciences |
| For experimental / research use only. |
| Carboxymethyl Cellulose
|
| Covalent Chemical |
| Carboxy Methyl Cellulose
|
| CP Kelco |
| CELLUFIX®
Odor: characteristic Use: Efficient binders developed for use in building products. |
| CP Kelco |
| FINNFIX®
Odor: characteristic Use: CMC for industrial applications. Available as purified and technical grades. |
| CP Kelco |
| REOMASTER®
Odor: characteristic Use: Liquid pumpable CMC dispersion. An alternative to powder CMC when dissolution capacity is a constraint. |
| ECSA Chemicals |
| CARBOXYMETHYLCELLULOSE 2000
|
| ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY |
| ECSA Chemicals |
| CARBOXYMETHYLCELLULOSE 700
|
| Graham Chemical |
| Carboxymethyl Cellulose
|
| Kraft Chemical |
| Carboxymethylcellulose
|
| Pangaea Sciences |
| CMC
|
| Qingdao Dacon Trading |
| Food Grade CMC
|
| Sigma-Aldrich: Sigma |
| For experimental / research use only. |
| CM-Cellulose fibers
|
| Tianjin Talent Chemical |
| CMC
|
| TIC Gums |
| OptiCellulose™ Syrup 2600
Flavor: characteristic OptiCellulose™ Syrup 2600 is specifically designed for use in syrups (regular, light and sugar free). This system provides excellent thickening and product sensory characteristics at lower usage levels. Excellent hydration is key to consistent delivery of product texture. |
| TIC Gums |
| Pre-Hydrated® Ticalose® CMC 15 Powder
Flavor: characteristic Pre-Hydrated® Ticalose® CMC 15 F is a low viscosity agglomerated sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. As an agglomerated product, Pre-Hydrated Ticalose CMC 15 undergoes a carefully controlled manufacturing process to improve dispersibility and hydration. Pre-Hydrated Ticalose CMC 15 is virtually dust free which improves handling under virtually every plant condition. |
| TIC Gums |
| Pre-Hydrated® Ticalose® CMC 2500 Powder
Flavor: characteristic Pre-Hydrated® Ticalose® CMC 2500 is a medium viscosity agglomerated sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold and hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. As an agglomerated product, Pre-Hydrated Ticalose CMC 2500 undergoes a carefully controlled manufacturing process to improve dispersibility and hydration. Pre-Hydrated Ticalose CMC 2500 is virtually dust free which improves handling in most all plant conditions. |
| TIC Gums |
| Pre-Hydrated® Ticalose® CMC 6000 Powder
Flavor: characteristic Pre-Hydrated® Ticalose® CMC 6000 is a high viscosity agglomerated sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold and hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. As an agglomerated product, Pre-Hydrated Ticalose CMC 6000 undergoes a carefully controlled manufacturing process to improve dispersibility and hydration. Pre-Hydrated Ticalose CMC 6000 is virtually dust free which improves handling in most all plant conditions. |
| TIC Gums |
| Ticalose® 400 SF Powder
Flavor: characteristic Ticalose® 400 SF is an exceptional cellulose gum, solutions are extremely clear and with excellent rheological properties. For powdered drink mixes Ticalose 400 SF dissolves rapidly without the graininess common to other cellulose gums. For syrups, the Ticalose 400 SF creates a desirable sugary texture to the finished product. The lower viscosity nature of Ticalose 400 SF allows it to be used at higher levels in many products, resulting in superior performance. |
| TIC Gums |
| Ticalose® 602 Standard Powder
Flavor: characteristic Ticalose® CMC 602 Standard is sodium carboxymethylcellulose derived from cellulose. It is soluble in either cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It is soluble in either cold or hot water and compatible with most water soluble polymers. In addition to its thickening properties, Ticalose CMC 602 Standard also controls texture and ice crystal growth in frozen dairy products and retains moisture in bakery and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 15 Fine Powder
Flavor: characteristic Ticalose® CMC 15 F is a low viscosity, fine mesh sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 15000 Powder
Flavor: characteristic Ticalose® CMC 15000 is a high viscosity CMC that has been specially processed to be resistant to such influences as salt and low pH. It also withstands extreme processing conditions such as heat and pressure. |
| TIC Gums |
| Ticalose® CMC 2500 Fine Powder
Flavor: characteristic Ticalose® CMC 2500 F is a medium viscosity fine mesh sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 2700 F NGMO
Flavor: characteristic Ticalose® CMC 2700 F NGMO is a medium viscosity fine mesh sodium carboxymethylcellulose derived from cellulose that meets our NGMO definition. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
| TIC Gums |
| Ticalose® CMC 6000 Fine Powder
Flavor: characteristic Ticalose® CMC 6000 F is a high viscosity fine mesh sodium carboxymethylcellulose derived from cellulose. It is soluble in both cold or hot water, stable over a pH range of 4.0-10.0, and compatible with a wide range of other food ingredients, such as proteins, sugars, and other hydrocolloids. It controls texture and ice crystal growth in frozen dairy products. It also retains moisture, making it a valuable asset in many bakery applications and low calorie formulations. |
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | None - None found. |
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
|
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-rat LD > 5000 mg/kg
Food Research. Vol. 9, Pg. 175, 1944.
intravenous-mouse LD50 47 mg/kg
Research Progress in Organic-Biological and Medicinal Chemistry. Vol. 2, Pg. 274, 1970.
oral-guinea pig LD > 5000 mg/kg
Food Research. Vol. 9, Pg. 175, 1944.
unreported-mammal (species unspecified) LD50 13340 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(5), Pg. 14, 1987.
oral-rabbit LD > 5000 mg/kg
Food Research. Vol. 9, Pg. 175, 1944.
|
| Dermal Toxicity: |
skin-rabbit LD50 > 5000 mg/kg
Food Research. Vol. 9, Pg. 175, 1944.
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | food contact resinous and polymeric coatings |
| Recommendation for carboxymethyl cellulose usage levels up to: | | | not for fragrance use.
|
| |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 3 |
| Click here to view publication 3 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 41.00000 |
| beverages(nonalcoholic): | - | 91.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | 2000.00000 |
| confectionery froastings: | - | 2300.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 670.00000 |
| fruit ices: | - | 670.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 9.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 100.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
European Food Safety Authority (EFSA) reference(s):
|
Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives
View page or View pdf
|
Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials
View page or View pdf
|
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):9000-11-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :24748 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| acetic acid; 2,3,4,5,6-pentahydroxyhexanal |
| Chemidplus:0009000117 |
| RTECS:FJ5700000 for cas# 9000-11-7 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
| | binding agents |
| | bulking agents |
| | gel forming agents |
| | viscosity controlling agents |
Occurrence (nature, food, other): note
Synonyms:
| | acetic acid, hydroxy-, cellulose ether | | | acetic acid; 2,3,4,5,6-pentahydroxyhexanal | | | apergel | | | apeyel | | | bermocell CMC | | | carboximethylcellulosum | | | carboxy methyl cellulose | | | carboxymethyl cellulose (CMC) food-grade gums – Akucell | | | carboxymethyl cellulose ether | | | carboxymethylated cellulose pulp | | | carboxymethylcellulose | | | carboxymethylcellulosum | | | cellulose carboxymethyl ether | | | cellulose carboxymethylate | | | cellulose, carboxymethyl ether | | | cellulose, ether with glycolic acid | | | CM-cellulose | | | CMC | | | colloresine | | | croscarmellose | | | duodcel | | | glycocel TA | | | glycolic acid cellulose ether | | | KMTs | | | opticellulose syrup 2600 | | | opticellulose syrup 500 | | | ticalose |
Articles:
| PubMed:The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods. |
| PubMed:Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose. |
| PubMed:beta-D(+) glucose-glucose oxidase-catalase for use as an antioxidant system. |
| PubMed:Flavor avoidance expressed in grooming by pine voles (Microtus pinetorum): importance of context and hormonal factors. |
| PubMed:B-complex vitamins in cultured and acidified yogurt. |
| PubMed:Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres. |
| PubMed:Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement. |
| PubMed:Long-term effect of ciprofloxacin on testicular tissue: evidence for biochemical and histochemical changes. |
| PubMed:[Effects of resveratrol on morphology and oxidative stress of brain tissues in aging mice]. |
| PubMed:Solubilization of octane in electrostatically-formed surfactant-polymer complexes. |
| PubMed:Recent development of chitosan-based polyelectrolyte complexes with natural polysaccharides for drug delivery. |
| PubMed:A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. |
| PubMed:Grape seed extract effects in brain after hypobaric hypoxia. |
| PubMed:Potato protein isolates: recovery and characterization of their properties. |
| PubMed:Marrow mesenchymal stromal cells reduce methicillin-resistant Staphylococcus aureus infection in rat models. |
| PubMed:Controlled root targeted delivery of fertilizer using an ionically crosslinked carboxymethyl cellulose hydrogel matrix. |
| PubMed:Novel probiotic dissolvable carboxymethyl cellulose films as oral health biotherapeutics: in vitro preparation and characterization. |
| PubMed:Heterologous expression and biochemical characterization of an endo-β-1,4-glucanase from Thermobifida fusca. |
| PubMed:Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice. |
| PubMed:Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus). |
| PubMed:Study of the rheological properties of a fermentation broth of the fungus Beauveria bassiana in a bioreactor under different hydrodynamic conditions. |
| PubMed:Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages. |
| PubMed:Structure and characteristics of acid and pepsin-solubilized collagens from the skin of cobia (Rachycentron canadum). |
| PubMed:Biodegradation of PVP-CMC hydrogel film: A useful food packaging material. |
| PubMed:Rectal taurocholate increases L cell and insulin secretion, and decreases blood glucose and food intake in obese type 2 diabetic volunteers. |
| PubMed:Food-drug interactions: effect of capsaicin on the pharmacokinetics of galantamine in rats. |
| PubMed:Chitosan, the marine functional food, is a potent adsorbent of humic acid. |
| PubMed:Comparison of in vitro methods of measuring mucoadhesion: ellipsometry, tensile strength and rheological measurements. |
| PubMed:Biosynthesis, purification and characterization of endoglucanase from a xylanase producing strain Aspergillus niger B03. |
| PubMed:Influence of stabilizers on quality of sandesh from buffalo milk. |
| PubMed:Effect of alternating magnetic field treatments on enzymatic parameters of cellulase. |
| PubMed:Enhanced survival of probiotic Lactobacillus acidophilus by encapsulation with nanostructured polyelectrolyte layers through layer-by-layer approach. |
| PubMed:Biodegradation of polyether-polyol-based polyurethane elastomeric films: influence of partial replacement of polyether polyol by biopolymers of renewable origin. |
| PubMed:[Effects of resveratrol on lipid metabolism in C57BL/6J mice]. |
| PubMed:Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.). |
| PubMed:Carboxymethyl cellulose coating and low-dose gamma irradiation improves storage quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William). |
| PubMed:Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception. |
| PubMed:Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based films. |
| PubMed:Acute and sub-chronic toxicity study of standardized extract of Fumaria indica in rodents. |
| PubMed:Evaluation of certain food additives and contaminants. |
| PubMed:Antidiabetic potential of α-amylase inhibitor from the seeds of Macrotyloma uniflorum in streptozotocin-nicotinamide-induced diabetic mice. |
| PubMed:Physical properties of edible emulsified films based on carboxymethyl cellulose and oleic acid. |
| PubMed:Acute toxicity and mutagenesis of three metabolites mixture of nitrobenzene in mice. |
| PubMed:Purification and characterization of novel glucanases from Trichoderma harzianum ETS 323. |
| PubMed:Isolation of cellulase-producing bacteria and characterization of the cellulase from the isolated bacterium Cellulomonas sp. YJ5. |
| PubMed:In situ modification of bacterial cellulose network structure by adding interfering substances during fermentation. |
| PubMed:Targeted discovery of glycoside hydrolases from a switchgrass-adapted compost community. |
| PubMed:Permeability of edible coatings. |
| PubMed:Physicochemical properties of starch-CMC-nanoclay biodegradable films. |
| PubMed:Immobilization of mercury in sediment using stabilized iron sulfide nanoparticles. |
| PubMed:Cellulase production from Pseudoalteromonas sp. NO3 isolated from the sea squirt Halocynthia rorentzi. |
| PubMed:Oral administration of curcumin emulsified in carboxymethyl cellulose has a potent anti-inflammatory effect in the IL-10 gene-deficient mouse model of IBD. |
| PubMed:Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits. |
| PubMed:Disintegration of highly soluble immediate release tablets: a surrogate for dissolution. |
| PubMed:Endoxanthanase, a novel beta-D-glucanase hydrolyzing backbone linkage of intact xanthan from newly isolated Microbacterium sp. XT11. |
| PubMed:Chemical composition and bioactivity changes in stale rice after fermentation with Cordyceps sinensis. |
| PubMed:Influence of additives on adhesion of Penicillium frequentans conidia to peach fruit surfaces and relationship to the biocontrol of brown rot caused by Monilinia laxa. |
| PubMed:Antihyperglycemic effect of Cephalotaxus sinensis leaves and GLUT-4 translocation facilitating activity of its flavonoid constituents. |
| PubMed:Inhibition by dietary hydroquinone of acetylaminofluorene induction of initiation of rat liver carcinogenesis. |
| PubMed:Purification, characterization, and gene cloning of a chitosanase from Bacillus species strain s65. |
| PubMed:Experimental evaluation of cyadox phototoxicity to Balb/c mouse skin. |
| PubMed:Adsorption and conformation of carboxymethyl cellulose at solid-liquid interfaces using spectroscopic, AFM and allied techniques. |
| PubMed:Entrapment of some compounds into biocompatible nano-sized particles and their releasing properties. |
| PubMed:Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose. |
| PubMed:Molecular characterisation and developmental expression of a cellulose-binding protein gene in the soybean cyst nematode Heterodera glycines. |
| PubMed:Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system. |
| PubMed:Influence of acidic beverage (Coca-Cola) on pharmacokinetics of ibuprofen in healthy rabbits. |
| PubMed:Primate insular/opercular taste cortex: neuronal representations of the viscosity, fat texture, grittiness, temperature, and taste of foods. |
| PubMed:Preventive effect of sialylglycopeptide-nondigestive polysaccharide conjugates on salmonella infection. |
| PubMed:Orbitofrontal cortex: neuronal representation of oral temperature and capsaicin in addition to taste and texture. |
| PubMed:Representation in the human brain of food texture and oral fat. |
| PubMed:Lipase-catalyzed cellulose acetylation in aqueous and organic media. |
| PubMed:Hydrogel network entrapping cholesterol oxidase and octadecylsilica for optical biosensing in hydrophobic organic or aqueous micelle solvents. |
| PubMed:Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages. |
| PubMed:Evaluation of certain food additives. Fifty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. |
| PubMed:Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems. |
| PubMed:Plaque assay for avian metapneumovirus using a Japanese quail fibrosarcoma cell line (QT-35). |
| PubMed:[Edible coating effects on the sensory quality of green bell pepper fruits (Capsicum annuum L.) during storage]. |
| PubMed:Biochemical characterization and mode of action of a thermostable endoglucanase purified from Thermoascus aurantiacus. |
| PubMed:Comparative degradation of oomycete, ascomycete, and basidiomycete cell walls by mycoparasitic and biocontrol fungi. |
| PubMed:Investigating potential anxiolytic, antidepressant and memory enhancing activity of deprenyl. |
| PubMed:Immunopotentiation of a developed Salmonella enterica serotype enteritidis vaccine by thymulin and zinc in meat chicken breeders. |
| PubMed:In vitro study of possible role of dietary fiber in lowering postprandial serum glucose. |
| PubMed:Synergistic hydrolysis of carboxymethyl cellulose and acid-swollen cellulose by two endoglucanases (CelZ and CelY) from Erwinia chrysanthemi. |
| PubMed:Evaluation of certain food additives. Fifty-first report of the Joint FAO/WHO Expert Committee on Food Additives. |
| PubMed:Isolation of immunoglobulin from egg yolk by anionic polysaccharides. |
| PubMed:Properties of chitosanase from Bacillus cereus S1. |
| PubMed:Intestinal absorption of luteolin and luteolin 7-O-beta-glucoside in rats and humans. |
| PubMed:Biochemical studies on proteins from cheese whey and blood plasma by-products. |
| PubMed:Low-fat papadams from black gram-tapioca blends. |
| PubMed:Study on the developmental toxicity of orally administered isobutylidenediurea in rats. |
| PubMed:The Effect of Xyloglucans on the Degradation of Cell-Wall-Embedded Cellulose by the Combined Action of Cellobiohydrolase and Endoglucanases from Trichoderma viride. |
| PubMed:Heterologous expression of endo-beta-1,4-D-glucanase from Clostridium cellulovorans in Clostridium acetobutylicum ATCC 824 following transformation of the engB gene. |
| PubMed:Enrichment of macaroni with cellulose-derivative protein complex from whey and corn steep liquor. |
| PubMed:Effect of tumor burden and route of administration on the immunotherapeutic properties of polyinosinic-polycytidylic acid stabilized with poly-L-lysine in carboxymethyl cellulose [Poly(I,C)-LC]. |
| PubMed:Cloning of an endo-1,4-beta-D-glucanase gene from Clostridium josui and its expression in Escherichia coli. |
| PubMed:Inhibition of lipolytic activity in milk by polysaccharides. |
| PubMed:Properties of Cytophaga johnsonae strains causing spoilage of fresh produce at food markets. |
| PubMed:On talc translocation from the vagina to the oviducts and beyond. |
| PubMed:Plasmodium gallinaceum: erythrocyte factor essential for zygote infection of Aedes aegypti. |
| PubMed:Structural homology of storage proteins coded by the Hor-1 locus of barley (Hordeum vulgare L.). |
| PubMed:B-complex vitamins in cultured and acidified yogurt. |
| PubMed:Cellulolytic bacteria associated with sloughing spoilage of California ripe olives. |
| PubMed:Multiple molecular forms of ficin-evidence against autolysis as explanation. |
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Food additive. Stabiliser, thickener, moisture control agent, emulsifier. Indirect additive arising by migration from cotton fabrics used in food packaging
Croscarmellose sodium also resolves formulators' concerns over long-term functional stability, reduced effectiveness at high tablet hardness levels, and similar problems associated with other products developed to enhance drug dissolution. Croscarmellose sodium is a very commonly used pharmaceutical additive approved by the U.S. Food and Drug Administration (FDA). Its purpose in most tablets - including dietary supplements - is to assist the tablet in disintegrating in the intestinal tract at the required location. If a tablet disintegrating agent is not included, the tablet could disintegrate too slowly, or in the wrong part of the intestine or not at all, thereby reducing the efficacy of the active ingredients.; Croscarmellose sodium is an internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.
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3D/inchi