Sodium Carboxymethyl Cellulose (SCMC) is a common food additive that is used in a wide range of food products, including baked goods, dairy products, beverages, and sauces. It is also used in other industries, such as pharmaceuticals, cosmetics, and paper production. In this article, we will take a closer look at SCMC, its properties, uses, safety, and potential risks.
Properties and Production of SCMC
Sodium Carboxymethyl Cellulose is a derivative of cellulose, which is a naturally occurring polymer made up of glucose units. SCMC is made by treating cellulose with a chemical called monochloroacetic acid, which causes the cellulose to become carboxymethylated. This means that carboxymethyl groups (-CH2-COOH) are added to the cellulose backbone, which gives it new properties such as increased solubility in water and improved binding and thickening abilities.
SCMC is a white to off-white powder that is odorless and tasteless. It is highly soluble in water, but insoluble in most organic solvents. It has a high viscosity, which means it has the ability to thicken liquids, and it forms gels in the presence of certain ions, such as calcium. The viscosity and gel-forming properties of SCMC can be adjusted by changing the degree of carboxymethylation, which affects the number of carboxymethyl groups on the cellulose backbone.
Uses of SCMC in Food
SCMC is widely used in the food industry as a food additive, primarily as a thickener, stabilizer, and emulsifier. It is commonly used in baked goods such as bread, cakes, and pastries, to improve their texture, increase their shelf life, and prevent them from staling. In dairy products such as yogurt, ice cream, and cheese, it is used to improve their texture, prevent separation, and increase their stability. In beverages such as soft drinks and juices, it is used to stabilize the liquid and prevent separation.
SCMC is also used in sauces, dressings, and condiments such as ketchup, mayonnaise, and mustard, to thicken them and improve their texture. It is used in meat products such as sausages and meatballs, to improve their binding properties and prevent them from falling apart during cooking. It is also used in low-fat and reduced-calorie foods, to replace the fat and improve the texture.
SCMC is generally considered safe for use in food by regulatory agencies around the world, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
Safety of SCMC in Food
SCMC has been extensively studied for its safety in food, and it has been found to be safe for human consumption at the levels used in food products. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of 0-25 mg/kg body weight for SCMC, which is the amount of SCMC that can be consumed daily over a lifetime without any adverse effects.
Studies have shown that SCMC is not toxic, carcinogenic, mutagenic, or teratogenic, and it does not cause any adverse effects on the reproductive system or development. It is not metabolized by the body and is excreted unchanged in the feces, so it does not accumulate in the body.
However, some people may have an allergic reaction to SCMC, which can cause symptoms such as hives, itching, swelling, and difficulty breathing. These reactions are rare but can be severe in some cases. If you experience any of these symptoms after consuming a food product containing SCMC, you to your doctor immediately.
Potential Risks of SCMC
While SCMC is generally considered safe for human consumption, there are some potential risks associated with its use. One of the main concerns is its effect on the digestive system. SCMC is a soluble fiber, which means it can absorb water and form a gel-like substance in the intestines. This can potentially lead to digestive issues such as bloating, gas, and diarrhea in some people, particularly if consumed in large amounts.
Another potential risk is its effect on nutrient absorption. Because SCMC can form a gel-like substance in the intestines, it may potentially interfere with the absorption of certain nutrients, particularly fat-soluble vitamins such as A, D, E, and K. This could potentially lead to nutrient deficiencies over time, particularly if consumed in large amounts on a regular basis.
It is also worth noting that some studies have suggested that SCMC may have a negative impact on gut health. A study published in the journal Nature Communications in 2018 found that SCMC could disrupt the balance of gut bacteria in mice, potentially leading to inflammation and other health issues. While more research is needed to fully understand the impact of SCMC on gut health in humans, this is an area of concern that should be monitored.
Conclusion
Sodium Carboxymethyl Cellulose is a commonly used food additive that is widely considered safe for human consumption. It is used primarily as a thickener, stabilizer, and emulsifier in a wide range of food products, including baked goods, dairy products, beverages, and sauces. While there are some potential risks associated with its use, particularly in large amounts, the overall safety of SCMC has been established by regulatory agencies around the world.
As with any food additive, it is important to use SCMC in moderation and to be aware of any potential sensitivities or allergies. If you have any concerns about the use of SCMC in food products, consult with your doctor or a registered dietitian.