FOOD & NUTRITION WALOCEL C. The Ideal Hydrocolloid for Soups, Sauces, Salad Dressings, Marinades

Transcription

1 FOOD & NUTRITION WALOCEL C SODIUM CARBOXYMETHYLCELLULOSE The Ideal Hydrocolloid for Soups, Sauces, Salad Dressings, Marinades

2 2 CONTENTS Benefits at a glance page 3 Application fields page 4 Structure of WALOCEL C Page 6 Properties of WALOCEL C Page 8 Unique Performance of CMC Page 12 Behavior of CMC with salt page 14 Application of CMC Page 16 Examples Page 18 Viscosity Page 22 Product Range Page 23

3 3 BENEFITS AT A GLANCE WALOCEL C OFFERS UNIQUE CHARACTERISTICS AND IS THEREFORE THE IDEAL HYDROCOLLOID FOR SOUPS, SAUCES, SALAD DRESSINGS, MARINADES > Controls the rheology and viscosity of aqueous food systems > Film former (barrier function, improved texture) > High water-binding properties (reduced syneresis) > Soluble in cold and hot water > Excellent freeze-thaw stability (crystallization control) > Good stabilizer > Protective colloid for proteins > Compatible with other hydrocolloids > Odorless and tasteless > Solutions are fiber-free with smooth flow properties > No calories > clear+stable excellent stability even with low ph value Benefits at a glance Acid-stable CMC Cellulose Gums

4 4 APPLICATION FIELDS DUE TO THESE CHARAC- TERISTICS WALOCEL C IMPROVES VARIOUS SPICY PRODUCTS SIMPLE USE OF WALOCEL C > Their viscosity ranging from thin-flowing pourable through medium-viscosity (spoonable) to pasty/spreadable > Neutral vegetable soups, smashed or with chunks > Clear soups from meat extract > Direct addition of CMC as pure granules into the liquid basis. > Preparation of a CMC solution in water, the other recipe components being stirred into the CMC solution. When dividing the water amount, both phases are mixed homogeneously. > Neutral sauces white line or on the basis of meat juice (Bechamel sauce, brown stock etc.) > Acid products with tomato concentrate (ketchup, salsa sauces etc.) > Mayonnaise-type emulsions (O/W type, neutral/acid, with/without egg yolk) > Preparation of a pre-dispersion of CMC in oil. Subsequently, the CMC dispersion is incorporated into the aqueous spicy preparation. > Mixing of CMC powder with dry ingredients of the recipe (flour, salt, sugar, spices, pigments etc.). The dry blend is added subsequently to the aqueous phase or to the oil base. > Salad dressings, acid marinades, sauces with vinegar > Marinades from oil or on the basis of acid emulsions > Dips > Frozen spicy applications > Instant products

5 5 POTENTIAL FOR WALOCEL C IN SPICY LIQUID PRODUCTS Medium- and high-viscosity spicy applications CMC works as a thickener and texturizer by increasing the viscosity of inhomogeneous aqueous systems. It prevents phase separation and syneresis during storage. Moreover, CMC supports gelling agents. The resulting gels show higher elasticity and less shrinkage. Thin-flowing applications with high amounts of solids or proteins CMC has an excellent stabilizing function. It keeps molecules stable and suspends particles in liquid formulations. CMC can be used for the partial replacement of traditional emulsifier through its stabilization of hydrophilic and lipophilic components. The cellulose derivative is effective in neutral and acid food systems. Moreover, CMC solubilizes proteins in the isoelectric ph range and protects sensitive proteins such as acidified milk proteins against the effects of heat (prevention of flocculation due to steric repulsion). Frozen products with good properties in further processing CMC controls crystallization. It lowers the crystallization speed and reduces the crystal size. The CMC retains its effectiveness through freeze-thaw cycles. The quality of frozen products is improved and smooth processing and preparation is ensured. Whipped products The benefit of stabilizing foams without impacting on the surface tension makes CMC suitable for fixing aerated products. The volume and density of foams is kept stable (prolonged stand-up). Light spicy products and diabetic foods CMC is free of known allergens and calories. It is a non-digestable carbohydrate which acts as a soluble fiber. The replacement of sugar and lactose with CMC is another option. It can also be added as a substitute for fats and oil. Due to its high water retention capacity and film-forming properties, CMC has considerable potential for light products with a creamy taste. Low-calorie products with reduced sugar and fat content, increased volume, extended shelf life and good mouthfeel can thereby be developed ( low-carb, low-fat). Nutraceuticals, functional and vegetarian foods Fiber-enriched products can be produced by adding cellulose derivatives. The cellulose chain of CMC cannot be resorbed or metabolized in the human body. CMC is of plant origin (timber). Pure vegetarian products are possible when CMC is simultanously used as a substitute for animal protein and fat.

6 6 of WALOCEL C

7 7 Structure of WALOCEL C Sodium carboxymethylcellulose is produced through etherification of cellulose from renewable raw materials (timber). The hydroxyl groups of the ß-D glucose chain are partially replaced by carboxymethyl groups to create a water-soluble polymer (cellulose ether) with defined properties. WALOCEL C PRODUCTS ARE DEFINED BY THEIR > Degree of substitution (DS) WALOCEL C grades have degrees of substitution between 0.65 and > Substituent distribution The distribution of the carboxymethyl groups along the cellulose chain is controlled by the manufacturing process. Substituents can be arranged either evenly or unevenly along the cellulose molecule. > Degree of polymerization (length of the cellulose chain) The degree of polymerization influences the viscosity development of the CMC. WALOCEL C grades cover a broad spectrum of viscosity the consistency of a 1 % CMC solution ranges from waterthin to paste-like. Low-viscosity CMC grades with only stabilizing properties are used in e.g. marinades, as are medium- and high-viscosity CMC grades, which have the added effect of boosting viscosity. > Granulometry WALOCEL C products are available in various particle sizes (distributions). CMC granules (G), powdery materials (P) or ultra-fine powder (PP) are preferred, depending on the application/ formulation. Figure 1: CMC molecule (poly-anionic structure)

8 8 Properties of WALOCEL C 1. IMPACT OF CMC CONCENTRATION ON VISCOSITY Rule of thumb Doubling the amount of CMC will increase the viscosity in water by a factor of 10. Figure 2: Relationship between concentration and viscosity of different CMC grades (in water at 15 C, Brookfield LVT) 2. EFFECT OF SHEAR FORCES ON CMC, REVERSIBLE SHEAR DILUTION Mechanical forces such as stirring and homogenization influence viscosity. Shear load reduces the viscosity (pseudoplasticity). This effect is completely reversible over a wide ph value range. After an idle phase, the initial viscosity is restored (thixotropy). Figure 3: Effect of shear rate Change in viscosity as a function of time with and without shear stress

9 9 3. IMPACT OF HEAT ON CMC > With increasing temperature the viscosity of the CMC solution decreases (reversible behavior). > At temperatures above 90 C all CMC solutions are thin-flowing. > Reversible process: when the temperature of the CMC solution is reduced, the viscosity returns to its initial value. > No destruction or decomposition of CMC after cooking in acid systems (ph > 3.5). > No heat gelling, no flocculation. The reversible heat thinning process enables good and fast heat transfer during pasteurization and sterilization processes. Products and sensitive ingredients are treated mildly. Figure 4: Reversible viscosity loss during heating (Walocel CRT GA, 2 % in water, Brookfield LVT)

10 10 Properties of WALOCEL C 4. EFFECT OF THE PH ON CMC > Good stability over a wide ph range best effect of WALOCEL C of ph > WALOCEL C functionality is still intact below ph 3.8, but is somewhat reduced > In addition, our products from the clear+stable range show particularly good results in terms of complete solubility and viscosity and also remain stable in highly acidic applications (ph under 3.0) 5. INFLUENCE OF CA 2+ IONS ON CMC > Divalent and trivalent metal ions can support CMC gelation. A very high concentration of these metal ions can also lead to coagulation of the anionic CMC molecule. > The natural calcium ion concentration in milk (1.2 g/l) is not critical for the function of CMC. To achieve gelation effects, much higher Ca 2+ volumes are required. > The use of CMC prior to fermentation is only possible to a limited extent, as CMC impairs the formation of milk gel. Therefore, as a stabilizer and viscosifier for fermented sour milk products, CMC is only suitable as a post-fermentative additive. 6. EFFECT OF CMC ON PROTEINS > The anionic nature of CMC results in interactions with a large number of proteins, forming soluble and stable complexes > CMC creates a lasting stabilizing effect without increasing viscosity. Stabilization is not caused by gelation > CMC solubilizes proteins in their isoelectric ph range and protects proteins against the effects of heat (reduced coagulation through electrostatic forces of attraction) Acid-stable CMC Cellulose Gums

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12 12 Figure 5: Principle of stabilizing acidified milk proteins with CMC INTERACTIONS OF CMC WITH PROTEINS BEHAVIOR AS A PROTECTIVE COLLOID Proteins are polymers of amino acids that are highly sensitive to heat treatment and changes in ph value. The origin of the protein has a subsidiary role in this. Polymers of animal derivation such as milk proteins (caseins, whey proteins) or meat proteins and vegetable substances such as soy or wheat proteins all react by coagulating when heated. The denaturation can lead to solidification in a high-viscosity system or to flocculation in lowviscosity media.

13 13 Moreover, proteins show an isoelectric point (IEP). This is defined as the ph value at which solubility is very low and the net charge is zero. During preparation or application of acid products, soluble protein molecules can be transferred into visible complexes due to steric repulsion forces. The stabilization function of these hydrocolloids is not caused by ionic mechanisms and electrostatic forces. The stability results solely from the impact on the viscosity due to gel formation. An internal network structure is developed. With the addition of anionic sodium carboxymethylcellulose to acid protein-containing formulations (ph = ) interaction between CMC and proteins can occur. This leads to the formation of soluble complexes which are storage and heat stable. Without the presence of CMC the acidified proteins would normally precipitate at this ph range. Due to this fact, products which are stabilized with these alternative polymers can lose their high performance during heating or when diluting concentrated products. For low-viscosity applications these hydrocolloids are unsuitable. The cellulose derivative solubilizes proteins in the isoelectric range, meaning that it shifts the proteins IEP to lower ph values. Therefore the proteins are kept in solution at their natural IEP by CMC. PRINCIPLE OF STABILIZING ACIDIFIED PROTEINS Essentially, the reactions of these water-soluble proteins with CMC have ionic mechanisms, but hydrogen bonding, steric effects and Van der Waals forces are also influential. Moreover, CMC protects acidified milk proteins against the effects of heat. These properties are utilized, for example, in the stabilization of products containing sour cream, yogurt or buttermilk (sauces, salad dressings). With its solubilizing effect and behavior as a protective colloid for proteins, CMC has a unique performance profile compared to other hydrocolloids. Other hydrocolloids such as guar, locust bean gum, carrageenan types and starches (which are traditionally used in most spicy applications) do not show this heat protection effect. As polymers of amino acids, proteins can be mostly described by the general formula (R CH( NH 2 ) COOH). The residue (R) can be aliphatic, aromatic or heterocyclic (with further functional groups) in character. The amino acids show two characteristic functional groups the amino group NH 2 and the carboxyl group COOH. In aqueous solutions the amino acids are ions depending on the ph value they can have a positive, neutral or negative net charge (cationic, hermaphroditic or anionic structure). At ph values below 5.5 the amino groups of the proteins are protonated. Between the negatively charged carboxylic groups of the CMC and the positively charged amino groups there are electrostatic attraction forces, which keep the proteins as soluble complexes in solution and thereby stabilize the system.

14 14 BEHAVIOR OF CMC WITH TABLE SALT (NaCl) The anionic carboxymethyl groups turn the water-insoluble cellulose into a water-soluble polymer. CMC is soluble in pure water, and also in aqueous systems containing salts and poly-electrolytes. In salt solutions the water retention of highviscosity WALOCEL C grades is lower than in pure water. But compared to other hydrocolloids and proteins the water retention capacity of CMC in salt solutions is still very high. Example for water retention capacity of CMC (WALOCEL CRT PA 07) > Pure water: 125 g water/g CMC > 1 % NaCl solution: 50 g water/g CMC An impact of the ions on the viscosity of CMC is possible. The reason for this behavior is found in the chemical structure of the CMC, namely the presence of negatively charged carboxymethyl groups. To obtain the desired interaction of CMC with salts or to prevent undesired reactions it is important to consider the dosaging sequence. With the subsequent addition of sodium chloride to high-viscosity CMC solutions there is initially only a slight salt effect. Extremely high sensitivity to the presence of salt is observed when low-substituted WALOCEL CRT... PA/GA 07 grades are used. When these 07-CMC grades are added to thin-flowing salt-containing systems, viscosity development is suppressed and the water retention capacity is reduced. Two things can be concluded from this 1.) To prepare a standard solution for viscosity measurement (reproducible) it is necessary to: > First dissolve the CMC in water and > then to stir the salt into the CMC solution. The extent of the salt effect depends on > the degree of substitution > the means of processing > the type and concentration of the ions

15 15 2.) High-viscosity CMC grades (with a low degree of substitution) can be made thin-flowing and processable, when a modified salting procedure is followed (reversible behavior of CMC). The salt sensitivity increases with decreasing degrees of substitution. For example, WALOCEL CRT PA 09 is significantly more salt stable than WALOCEL CRT PA 07. The key is the point at which salt is added. Dissolved CMC is more stable to salt addition than dry CMC powder that is dissolved in salt water. The viscosity development is only slowed down and/or retarded, and the effect is reversible. By diluting the salt concentration the CMC viscosity comes back. The polymer is not destroyed. Over storage time the chemical balance in the system is adjusted and the viscosity is slowly developed. This reversible behavior of certain CMC grades enables process control. Salts that produce this effect are NaCl, phosphates such as Na2HPO4, nitrates (NaNO2) and blends thereof. The condition for a high water retention capacity in the final product with a low processing viscosity is the choice of a long-chain highviscosity CMC grade with a low degree of substitution. Figure 6: Impact of NaCl on the viscosity of CMC (method: addition of CMC to a salt solution) Suitable are, for example, WALOCEL CRT PA/GA 07 or WALOCEL CRT PA/ GA 07. There are three key points to be considered for a successful application 1. High salt concentration ( 1 %) in the system at the beginning of the process 2. Low salt concentration in the food product after the reaction time 3. Attention to the right dosaging sequence during the preparation of the CMC solution Guideline for preparation of the CMC solution 1. Dissolve the salt in water while stirring. 2. Add the CMC slowly to the salt solution under agitation. 3. Stir the solution thoroughly until injection and/or further processing. Figure 6 shows the relation between viscosity and salt concentration for high-viscosity CMC grades with different degrees of substitution when added to salt solutions. In pure water the chain length of CMC controls the viscosity, in salt solutions (NaCl) with minimum 0.3 % salt the degree of substitution is the critical parameter.

16 16 CMC APPLICATION IN SOUPS AND SAUCES APPLICATIONS WALOCEL CRT/ CONCENTRATION CLEAR+STABLE (C+S) (IN THE FINAL PRODUCT) Creamy soups 10000/20000 PA % Clear soups 10000/20000 PA % Instant sauces (white line dairy basis) 2000 PA (07), PA/20000 PA (07) % Tomato ketchup (25 % tomato conc., ph ) 20000/30000/40000 PA % Tomato ketchup (40 % tomato conc., ph ) 20000/30000/40000 PA 0.5 % Salsa (Mexican sauce) with ph /40000 PA % Pizza toppings 10000/30000 PA % Barbecue sauces 10000/20000 PA % Pickle relish for canned vegetables PA % Acidified sauces (between ph 3.7 and ph 3.0) c+s PA % Figure 7: Recommendations for WALOCEL C and clear+stable grades and concentrations in soups, sauces, spicy toppings and pickle relish CMC APPLICATION IN SALAD DRESSINGS AND DIPS APPLICATIONS WALOCEL CRT/ CONCENTRATION CLEAR+STABLE (C+S) (IN THE FINAL PRODUCT) Basic formulation for salad dressings (40 % fat) 30000/40000 PA min. 0.25% French dressings (25 % fat) 30000/40000 PA % Yogurt dressings (15 % fat) 20000/30000/40000 PA % Low-fat dressings (5 % fat) 30000/40000 PA 0.5 % Thousand Island Dressings (fat reduced, 5 % fat) PA 07,10000/20000 PA % Salad dressings 50 % oil, ph /20000/30000 PA % (mayonnaise-type: egg, vinegar, spices, water) Salad dressings 30 % oil, ph /20000/30000 PA % (mayonnaise-type: egg, vinegar, spices, water) Dips 1000 PA, 2000 PA 07, PA, PA % Acidified dips (between ph 3.7 and ph 3.0) c+s PA % Figure 8: Recommendations for WALOCEL C and clear+stable grades and concentrations in salad dressings CMC APPLICATION IN MARINADES APPLICATIONS WALOCEL CRT/ CONCENTRATION CLEAR+STABLE (C+S) (IN THE FINAL PRODUCT) Oil-based marinades (neutral) 10000/30000 PA/50000 PA % Marinades Stabilization of acid emulsions ph 3.7 c+s 30/100/2000 PA % Marinades Thickening of acid emulsions c+s PA % Figure 9: Recommendations for WALOCEL C and clear+stable grades and concentrations in marinades

17 17 EFFECT Mouthfeel, thickening, suspension and stabilization of solids such as spices, fat globules and proteins Partial replacement of fats, proteins, emulsifying substances; high functionality due to its solubility in cold water Thickening, enhanced water binding, delayed syneresis, texture/flow behavior, suspension and stabilization of solids Freeze/thaw stability, delayed syneresis Thickening, delayed syneresis Thickening Improved texture and extended storage stability EFFECT Thickening, protein protection, mouthfeel, texture/flow behavior, suspension and stabilization of solids such as spices, fat globules and proteins, hence reduced phase separation and sedimentation Thickening, texture/flow behavior, delayed syneresis

18 18 Examples 1. SOUPS Medium-viscosity WALOCEL C grades can be used as thickeners and stabilizers in soups. Benefits > Viscosification, control of texture and consistency > Suspension and stabilization of solids, minimized syneresis and sedimentation > Protective colloids for proteins > Improved temperature stability > Enhanced mouthfeel and creaminess, fat replacement Formulation Cream soup Water % Maize starch 2.5 % Whey protein 2.5 % NaCl 0.7 % Spices 0.3 % WALOCEL CRT 10000/20000 PA % 2. SAUCES WALOCEL C optimizes sauces incorporation in wet ready-to-use products and instant applications. Benefits > Complete dissolving and functionality at cold and hot temperatures > Water binding, thickening and stabilization of the system > Improved texture and mouthfeel > Fat-reduced products with full taste Formulation Instant Bechamel sauce (A) Composition of the dry powder blend Milk powder 55.0 % Fat powder % Pregelatinized maize starch 6.0 % NaCl 6.0 % Nutmeg 0.5 % WALOCEL CRT 2000 PA 07/10000 PA/20000 PA % (B) Preparation of the sauce Water 80.0 % Powder blend 20.0 %

19 19 3. TOMATO KETCHUP, PIZZA TOPPING AND SALSA (MEXICAN SAUCE) Medium- and high-viscosity WALOCEL C grades improve tomato sauces and ketchup. Benefits > Setting of viscosity and/or consistency > High water binding and retention, thickening, reduced syneresis > Stabilization of solids such as spices and fruit pulp > Enhanced texture and mouthfeel, fruit pulp substitution Formulation Ketchup Tomato concentrate (30 Brix) 40.0 % Water 30.0 % Sugar 17.5 % Vinegar 7.5 % NaCl 1.5 % Spices 3.0 % WALOCEL CRT 30000/40000 PA 0.5 % Solids content: approx. 33 %, ph value: Alternative Reduction of tomato concentrate by increased amounts of water and CMC: 25 % tomato concentrate; 45 % water; 1 % WALOCEL CRT 30000/40000 PA Formulation Pizza topping (A) Composition of the dry powder blend Tomato powder % Sugar 32.0 % NaCl 7.5 % Citric acid, crystalline 0.7 % Onion flavor 0.7 % Tomato flavor 0.8 % Spice mixture 0.8 % (45 % pepper, 30 % oregano, 15 % majoram, 10 % thyme) WALOCEL CRT PA/30000 PA % (B) Preparation of the final topping Water 80.0 % Dry blend 20.0 %

20 20 Formulation Salsa Water % Tomato chunks 30.0 % Tomato concentrate 10.0 % Pepper (red and green) 16.0 % Onions (optional garlic) 8.0 % Spices 1.0 % Vinegar 2.0 % NaCl 1.0 % WALOCEL CRT PA/40000 PA % Solids content: approx %, ph value: Variations (A) French dressings 25 % oil; 12 % tomato concentrate (30 Brix); 1 % pepper powder; 1 % mustard powder; 1 % onions (B) Yogurt dressings 30 % yogurt; 26 % water; 15 % oil; 4 % lemon juice; 3 % herbs and spices (C) Fat-reduced dressings 5 % oil; substitution of the oil amount through water, vinegar, tomato concentrate and/or yogurt; Increase of the CMC concentration (0.5 %) 4. SALAD DRESSING Due to their thickening and stabilizing properties medium-viscosity WALOCEL C grades improve the quality of neutral oil-in-water emulsions. For acid oil-in-water emulsions we recommend using clear+stable. 5. EMULSIONS OF THE MAYONNAISE TYPE CMC enhances the stability and consistency of acid oil-in-water-emulsions such as fat-reduced mayonnaise-type products. Acid-stable CMC Cellulose Gums Benefits > Thickening and water binding, control of viscosity and consistency > Adjustment of the desired flow > Emulsification and fat stabilization, fat replacement > Suspension and stabilization of solids (e.g. spices) and dissolved ingredients, reduced phase separation and sedimentation > Enhanced mouthfeel > Enhanced functionality by using clear+stable in the acid ph range Basic formulation Oil (sun flower) % Water % Sugar % Vinegar % NaCl 2.75 % Egg yolk 1.00 % WALOCEL CRT 30000/40000 PA mind % Benefits > Thickening, water binding and emulsifying, reduced syneresis, no phase separation > Simple use due to cold water solubility, reversible shear and heat thinning > High stability of the emulsions during heating > Excellent freeze-thaw stability (crystallization control) > Potential for replacement of fats, proteins and emulsifier > Improved mouthfeel Formulation (A) Fat content 50 % (B) Fat content 30 % Oil (sun flower) 50.0 % 30.0 % Water % % Vinegar (5 %) 7.5 % 5.5 % Egg yolk 5.0 % 3.5 % Sugar 3.0 % 7.0 % Mustard 2.0 % 2.0 % NaCl 1.0 % 2.0 % Medium-viscosity WALOCEL C* % % *depending on consistency: WALOCEL CRT 10000/20000/30000 PA; ph value: 3.8

21 21 6. MARINADES 7. DIPS Due to its film-forming, stabilizing and thickening properties WALOCEL C is suitable for the production of neutral marinades on an oil basis for meat products. For acidic emulsifying marinades, clear+stable is the ideal additive. Benefits > Simple processing of the CMC > Thickening effect, giving the required viscosity > Film-forming during heating, less water loss (purge), juicy meat chunks > Stabilization of solids such as spices and herbs, homogeneous dosaging, improved application > High emulsion stability, minimized syneresis, no phase separation > High functionality of clear+stable in the acid ph range Recommendations > Oil-based marinades (neutral): medium- to high-viscosity CMC, WALOCEL CRT 10000/30000 PA/CRT PA 07 > Acid marinades (emulsions): a) Low-viscosity CMC grades for stabilization without thickening c+s 30/100 PA Concentration: % Alternative WALOCEL CRT 30 PA/GA or CRT 100 PA/GA b) Medium-viscosity CMC grades for viscosity increase c+s PA Concentration: % Alternative WALOCEL CRT PA/GA to CRT PA/GA Low- and medium-viscosity WALOCEL C grades are used to stabilize dips on the basis of dairy products or tomatoes. Benefits > Simple preparation due to 100 % cold water functionality > Viscosification, water binding and thickening > Emulsion stabilization > Improved mouthfeel Formulation Fresh cheese (10-20 % fat) % Low-fat milk % Spices + herbs 4.0 % Citric acid (1:1) 2.0 % Onions 2.0 % Sugar 0.5 % NaCl 0.5 % Cheese flavors (optional) 0.5 % WALOCEL CRT* % *depending on consistency: WALOCEL CRT 1000/10000 PA/2000/20000 PA 07 Acid-stable CMC Cellulose Gums

22 22 WALOCEL C VISCOSITY GRADES FOR SOUPS, SAUCES, SALAD DRESSINGS, MARINADES GRADE* 1 DEGREE OF PARTICLE- CONC. BROOKFIELD VISCOSITY SUBSTITUTION SIZE* 2 (%) LVT AT 25 C (mpas) CRT 30 A 09 G, P CRT 100 A 09 G, P CRT 1000 A 07 P CRT 1000 A 09 G, P CRT 2000 A 07/09 G, P CRT A 09 G, P CRT A 09 PP CRT A 07/09 G, P CRT A 09 G, P CRT A 09 G, P CRT A 07 G, P *1 min % Na-CMC, *2 granules; P = powder; PP = fine powder CLEAR+STABLE VISCOSITY LEVELS FOR SOUPS, SAUCES, SALAD DRESSINGS, MARINADES GRADE* 1 DEGREE OF PARTICLE- CONC. BROOKFIELD VISCOSITY SUBSTITUTION SIZE* 2 (%) LVT AT 25 C (mpas) c+s 30 A 09 P c+s 100 A 09 P c+s 2000 A 09 P c+s A 09 P *1 purity: 99.5 % pure Na-CMC, maximum 0.5 % salt (sodium chloride, sodium glycolate), *2 P = powder

23 23 PACKAGING WALOCEL C and clear+stable is packed in 25 kg (net weight) multilayer paper bags with PE layers on pallets with stretched sleeves. STORAGE WALOCEL C and clear+stable is a stable material, but it is hygroscopic like all hydrocolloids. It should be stored in a well-sealed container and kept in a dry and cool place. TYPE DESIGNATION WALOCEL Trademark clear+stable Trademark CRT Sodium carboxymethylcellulose Guide value for viscosity P Granulometry A High-purity CMC (min %) 07 Degree of substitution WALOCEL C AND CLEAR+STABLE IS MANUFACTURED FROM HIGH-PURITY WOOD CELLULOSE IN COMPLIANCE WITH GMP WALOCEL C and clear+stable grades may be used as technological additives without restriction ( quantum satis ) in every kind of food product. According to EU Directive 2003/114/EC of December 22, 2003 it is permitted to label the product as Na-CMC or Cellulose Gum on food packages. The E-Number can be omitted. All WALOCEL C and clear+stable products meet the requirements of the > Code of Federal Regulations of the Food and Drug Administration (FDA) Part 21 CFR (GRAS) > Food Chemical Codex (FCC) > EU Directive for E 466 in their current versions All WALOCEL C and clear+stable grades for soups, sauces, salad dressings and marinades are > Kosher/Halal > Gluten-free > Of vegetable origin > BSE/TSE-free > GMO-free In current codes and regulations it is known as: > Sodium carboxymethylcellulose > CMC or Na-CMC > Cellulose Gum > E 466 The above information and our application-related technical advice whether verbally, in writing, by way of trials or in any other way is given in good faith but without warranty, and this also applies where proprietary rights of third parties are involved. It does not release you from the obligation to test each of our advisory information sheets in particular our safety data sheets and technical information and our products as to their suitability for the intended processes and uses. The application, use and processing of our products are beyond our control and, therefore, entirely under your own responsibility and liability. Sale and delivery of our products are subject to our "General Conditions of Sale" as amended. Trademark of The Dow Chemical Company ( Dow ) or an affiliated company of Dow

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