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Xanthan gum, sodium carboxymethyl cellulose, guar gum, sodium polyacrylate, and sodium alginate, as thickeners in food additives, have profound significance in the food industry. They not only provide food with a good taste but also enhance sensory properties. They increase the richness of food and extend the shelf life of some food products, making a significant contribution to human food.

Sodium carboxymethyl cellulose (CMC-Na) is an organic compound with the chemical formula [C6H7O2(OH)2OCH2COONA]n, a carboxymethylated cellulose derivative and the main ionic cellulose rubber.

Sodium carboxymethyl cellulose is usually an anionic polymer compound obtained by reacting natural cellulose with caustic alkali and monochloroacetic acid, with a molecular weight ranging from several thousand to one million. CMC-Na is white fibrous or granular powder, odorless, tasteless, hygroscopic, easy to disperse in water to form a transparent colloidal solution.

Sodium carboxymethyl cellulose is abbreviated as CMC-Na, white to light yellow powder, granular or fibrous substance, strong hygroscopicity, easily soluble in water, when neutral or alkaline, the solution is a high-viscosity liquid. Stable to medicine, light and heat.