A1 Journal article (refereed), original research

Thermally induced degradation of NaCMC in water and effects of NaHCO3 on acid formation and charge

Publication Details
Authors: Hiltunen Salla, Xu Chunlin, Willför Stefan, Backfolk Kaj
Publisher: Elsevier
Publication year: 2018
Language: English
Related Journal or Series Information: Food Hydrocolloids
Volume number: 74
Start page: 32
End page: 36
Number of pages: 5
ISSN: 0268-005X
eISSN: 1873-7137
JUFO-Level of this publication: 2
Open Access: Not an Open Access publication


High purity (>99.5%) NaCMC solution was heated in ion-exchanged water and in an aqueous 10 mM NaHCO3
buffer solution and studied as a function of time and temperature. The
effects of thermal treatment on viscosity, pH, molecular weight and
cationic demand of the solutions were measured. It was found that the
anionic groups of carboxymethylcellulose are relatively stable against
thermally induced degradation, but a reduction in NaCMC chain length and
viscosity was observed. Only the highest applied temperature (177 °C),
especially without any pH control, destroyed the side groups of the
NaCMC. This was observed as a decrease in cationic demand and in the
formation of glycolic acid. The application of buffer was noticed to
retard the degradation of side groups. The observed decrease in
viscosity with increasing reaction time in the presence of air was
relatively well described by a second order reaction.

Last updated on 2019-13-03 at 12:00