1) Carboxymethyl starch (abbreviation: CMS):

a) When starch reacts with monochloroa

Features:
1) Carboxymethyl starch (abbreviation: CMS):
a) When starch reacts with monochloroacetic acid under the alkalinity condition, double-molecule
nucleophilic substitution reaction occurs, and get starch etherification derivant through
carboxymethylation
b) The range of polymerization degree is 100 - 200
c) Carboxymethyl starch can dissolve in water in room temperature, and form colorless, transparent
and sticky solution, with the characters of emulsifying dispersivity, solid dispersivity, non-
putrefaction and no toxicity, and is a bran-new food adjunct with better fluidity, permeability,
thickening property, enhancing tackiness, water-binding power and oil phobicity
d) It could well improve food quality, taste and flavor, being safe, without toxicity or side-effect,
and can be regarded as new-generation food adjunct

2) Performance:
a) Carboxymethyl starch is white or yellowish powder
b) With good water solubility and stability
c) It can be quickly solubilized in cold or hot water, and form colorless transparent gel solution,
without non-soluble substance, no layering during long term storage, colorless and without flavor,
stable viscosity, and not affect original color or flavor, as well improve the taste
d) Better compatibility. As it contains hydrophilic group, it can be used exclusively and used with
other thickening agent like sodium alginate and gelatin, and form uniform mixture, they
complement each other and get better results
e) Usage would hardly be limited by productive conditions. With the features of resistance to
temperature, resistance to salt and wide range of PH (3.5 - 9.5), as well strong resistance to
biodegradability
f) With good water absorption, wet keep, fluidity and permeability
g) As CMS is applied in sewage treatment, make trihydric metal to form deposit, and reduce the
water hardness
i) CMS pertains to anionic macromolecule, with the effect of suspending fouling, and anti redeposit
well
j) Convenient to use, and be metabolized entirely, safe and without toxic or side effects

3) Functional effect and added quantity:
a) Add CMS into fruit tea, orange juice, yoghurt, and other soft drinks, the added ratio is some 4.5 in
a thousand. It can get the effects of increasing the drink viscosity, improving the drink stability,
suspending the clotted component of pulp and eggs, avoiding the layering and depositing of
beverage, as well improving the taste well
b) Add CMS into fruit jam, can, condiment and other flavouring food, the added ratio is some 0.1in a
thousand - 1in a thousand. It can improve the viscosity and stability, and increase the emulsifying
effect, avoid water loss and get the effect of thickening, modifying shape and transnature
e) Add CMS into ice cream, ice cream brick and so on, the added ratio is some 2in a thousand - 5in a
thousand. It can prevent depositing and layering during the process of freeze, and avoid the forming
of ice crystal edgy, endure the abrupt temperature change, make freezing food structure fine and
uniform, and improve the taste well
f) Add CMS into bread, cake, chocolate and other food, the added ratio is some 3in a thousand - 5in
a thousand. It can make dough get the uniform stable and moderate water holding, and make dough
froth uniformly during the baking, get the cake with fine structure, soft taste and short, improve the
quality and grade