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Long before food shelves buzzed with gluten-free pastas and clean-label bread, folks wanted starches that stirred easy, held shape, and kept their food moist. Chemists tinkered with the backbone of nature’s starches to handle the heavy work of modern industry. Around the middle of the 20th century, sodium carboxymethyl starch (CMS) came into play. Traditional starches, mostly pulled from potatoes, maize, or tapioca, simply absorbed water and thickened dishes or drug tablets. But as food processing scaled up and pharmaceutical standards tightened, natural starches started falling short.
That push for longer shelf lives and more reliable drug release sparked the drive behind CMS. The addition of carboxymethyl groups, bonded through sodium salts, meant the simple starch of yesteryears could finally excel in more sophisticated roles. Labs across Europe and North America led the charge, nudging industry toward starches that dissolved quickly, remained stable in wide-ranging conditions, and challenged the older definitions of what a starch even was.
Walk into any food factory, tablet press room, or even paper mill, and someone there probably has a story involving CMS. White or near-white, soluble in cold water, CMS stands apart by blending smoothly where hot gelling starches clump. In my experience, bakery engineers swear by it as a crumb-softener and thickener, and it’s no stranger to medical layouts either, quietly forming the base for disintegrants or binders in pills. What gives it this versatility is simple: CMS carries negative charges thanks to those carboxymethyl groups, granting it new abilities to bind, suspend, and stabilize.
At first glance, CMS just looks like your usual powder, sometimes granular, sometimes ultra-fine. Dive deep and every particle includes carboxyl groups stuck to a starch backbone, tuned by how much sodium tags along for the ride. CMS weighs more than potato or corn starch, and the degree of substitution usually lands between 0.2 and 1.0— enough to transform its thickening power and turn ordinary slurries into free-flowing, low-viscosity solutions. The pH stays gentle, usually between 6 and 11, depending on purity. CMS dissolves in cold water, something natural starch can’t match, and resists retrogradation: that unpleasant hardening you find in leftover bread or processed cheese.
Regulations require clear labeling, especially for ingredients like CMS destined for food or pharmaceuticals. Industry standards call for tight limits on heavy metals, sodium oxide, and residual solvents. The degree of substitution shows up in technical sheets, and regulations keep sulfates and arsenic out of edible grades. In the world of tablets and food, buyers always judge CMS on viscosity range, moisture limit, pH, and absence of microbiological contamination. The FDA and European Food Safety Authority expect data on purity and identity, and manufacturers run spectral and chromatographic tests to prevent adulteration or mislabeling.
Creating CMS begins with a suspension of natural starch, water, sodium hydroxide, and monochloroacetic acid. The whole mixture reacts at a steady temperature, sometimes raised to hasten the substitution. Once reaction wraps up, repeated washing pulls out salts and unreacted chemicals. What comes out of the reactor looks almost unchanged but behaves nothing like its ancestor. The exact process changes flavor if the target is food, pharma, or technical use—purification steps tighten and drying gets more involved, since end use determines what trace chemicals can linger in the powder. Dry product flows out, weighed and bagged for industry.
Adding the carboxymethyl groups to the starch backbone may sound simple, but real chemistry often resists easy storytelling. Under alkaline conditions, native starch molecules grow receptive to the monochloroacetic acid’s carboxymethyl groups. It’s not a uniform process, so each batch includes chains with different substitution patterns. Sometimes, extra cross-linking steps come in if the application demands more stability, turning CMS from a flowy powder into something closer to a resilient hydrogel. That ability to tweak CMS through extra acids, bases, or enzymes means it can turn up in packaging films, 3D printing feedstocks, or even smart hydrogels for drug release.
Depending on the industry or country, CMS goes by many names. Those sitting in food testing labs recognize it as “modified starch (E468),” matching EU codebooks. Technical catalogs call it “carboxymethyl starch sodium salt.” Pharmacies list it in formulary tables as “sodic starch glycolate,” but not to be confused with sodium starch glycolate which differs in substitution and performance. Trade brands often slap catchy names on the label, but savvy buyers look for the degree of substitution and check for source, since potato, corn, or tapioca base each make unique differences.
Every factory manager or QA technician handling CMS follows a clear set of safety protocols. CMS rarely brings acute hazards on contact, but the fine dust threatens respiratory systems if stirred up without ventilation. Years ago, a plant in my town overran with CMS dust; workers developed persistent coughs before dust extractors were reinforced. Safety data sheets advise wearing masks and gloves, and long-term exposure gets managed by air filtration. For food and drug makers, operational standards require batch traceability and strict hygiene measures. Documentation matters, since regulators dig deep on chain of custody if contamination or mix-ups appear.
Few products straddle as many sectors as CMS. Food technologists appreciate it in instant soups, gluten-free bread, and processed cheese, where CMS keeps textures lively and resists staling. Pharmacies turn to it for rapid pill disintegration—patients expect a tablet to release medication quickly, not ball up on the tongue. Textile finishers use CMS for yarn sizing, giving smoothness to threads. CMS finds home in paper production, where it firms up coatings. Even oil and gas drillers swear by it for mud thickening, highlighting how a food-grade starch can pull weight in some of the heaviest industries out there.
Research on CMS rarely sits still. In university labs, research teams chase after higher substitution degrees and lower dustiness, often pairing CMS with nanoparticles, peptides, or even plant polyphenols for antibacterial films. In many of these studies, scientists focus less on the original starch source and more on end function, pushing CMS to mimic plastics for packaging, or slow-release matrices for cancer drugs. Some research branches explore environmentally friendly synthesis methods, swapping out traditional chemicals for greener reagents, hoping to reduce process waste and lower costs. Smaller companies leverage CMS for niche uses in hydroponics or animal feed, trying to outpace the slow-moving giants with clever modifications or local raw materials.
No industrial additive escapes close study of its health impact, especially as CMS finds increasing use in medications and processed foods. Toxicological studies suggest low acute toxicity, as CMS largely passes through the gut unchanged. Chronic intake studies, both in animals and through observation of human consumption, show limited adverse effects at common levels of exposure. Irritation or allergic reaction risk centers around trace chemical contaminants, driving stricter purification guidelines. Regulatory groups set acceptable daily intake values with wide margins for safety, but the science community continues to revisit these numbers as more data accumulate, especially with novel modified forms entering the market.
Looking ahead, CMS appears ready to keep transforming manufacturing, medicine, and food tech. Plant-based trends drive starch modifications, with health-conscious shoppers looking for fewer additives and gentler processing. Smart drug delivery needs excipients that adapt to changing environments, and CMS variants rise to the challenge. Packaging scientists bet big on CMS blends to replace plastics, banking on its biodegradability and endless modification spectrum. Continued leaps in enzyme engineering may open up CMS made with less environmental load, as green chemistry gains ground and industrial waste becomes less tolerated. While giants in agribusiness fund new CMS lines, small startups from grain-rich regions experiment with fibers, proteins, and CMS-composite blends for products not yet seen. The run from an ordinary potato field to high-tech manufacturing lines shows no sign of slowing, and those of us in ingredient development have every reason to keep pushing the boundaries here.
Most people never notice what's in the fine print on food or pill labels. I used to skip those long chemical names too, until I spent some afternoons reading ingredient lists during my first job at a pharmacy. Sodium carboxymethyl starch sounds technical, but it touches a lot of everyday products. It's a chemically modified starch—basically starch made more useful by adding carboxymethyl groups. You run into it in foods, pills, and even paper, usually doing the unglamorous work of thickening, binding, or stabilizing. It's worth knowing where it shows up, because it's shaping a lot more than texture.
Break open almost any generic tablet, and you'll probably spot sodium carboxymethyl starch listed on the box. It's a key excipient—pharma speak for the stuff that helps turn powder into a pill that works. It swells up in liquid, helping tablets fall apart fast once swallowed. For folks taking medication daily, a tablet that reliably dissolves is essential for proper dosing. In my own experience talking with pharmacy customers, the ones who switched from branded to generic versions would sometimes wonder why pills behaved differently. Often, changes in excipients like this starch played a part.
The FDA points to sodium carboxymethyl starch as a safe and effective disintegrant, and drugmakers pick it to hit strict dissolution timelines set by regulators. Skipping on quality here risks pills that don’t release medicine at the right rate, showing why such “filler” ingredients matter.
I never paid much attention to my canned soup’s texture until I learned how often sodium carboxymethyl starch sits in the ingredient list. Food companies add this starch to boost thickness and shelf stability in liquids and pastes. It traps water, which keeps things creamy and smooth, avoiding separation or clumping. In frozen treats, it slows down ice crystal growth. This covers a ton of stuff at the grocery store—soups, sauces, gravies, and even certain dairy treats benefit.
A 2022 report in the International Journal of Food Science highlighted its use for gluten-free bread, where it replaces texture lost when gluten isn’t in the recipe. As more consumers reach for gluten-free options, demand rises for smart starches like this one. It works without bringing unwanted flavors or colors, which means food engineers get the consistency they want without scaring off shoppers with odd aftertastes.
I’ve worked in offices where paper jams in the copier drove everyone nuts. Most of that copier paper uses a little sodium carboxymethyl starch for surface finishing. It makes paper less likely to break down, keeps it smooth for printing, and sometimes even helps ink bind better. That means paperwork feeds through the machine without fuss and documents look crisp.
With more people reading labels and caring about what’s in their food and meds, transparency takes on real importance. Plenty of myths travel the internet about “chemicals” hidden in processed foods, but safety data here paints a clear picture. The World Health Organization and FDA support the use of sodium carboxymethyl starch as generally recognized as safe, though moderation and continued research never hurt.
As folks demand healthier, minimal-ingredient foods, companies face a challenge: how to keep products appealing and stable without overprocessing. Pushing for more organic and clearer sources of starch modifications could give shoppers peace of mind. In the end, understanding these everyday helpers helps us make better choices—and ask smarter questions about what lands on our shelves and in our stomachs.
Most folks don’t spend much time thinking about the ingredients on a snack package. Words like “sodium carboxymethyl starch” sound like something better suited for a chemistry lab than a kitchen. In truth, this ingredient, often used as a thickener or stabilizer, pops up in many foods lining supermarket shelves. Eating out or grabbing a quick lunch, if you spot a smooth sauce or a creamy dessert, you’re likely seeing it in action.
Food companies add sodium carboxymethyl starch to help foods hold together or keep from separating. It gives products a better texture and a more pleasant feel in your mouth. Oat milk, salad dressings, some bakery products, and frozen meals all turn out better because of this additive. My own time working in a café taught me that customers could taste the difference: sauces hold up on heat lamps, and desserts stay moist.
Plenty of people wonder if these laboratory-sounding ingredients are safe to eat. Regulators looked at sodium carboxymethyl starch decades ago and put it on the list of food additives that are safe for regular use. The U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have both approved it for use in food. Toxicology studies on animals and follow-ups in people didn’t flag up any obvious health concerns. The body doesn’t really absorb it—it acts like dietary fiber, passing through the digestive system and leaving without causing havoc.
Concerns do pop up when people hear about processed foods. Modern diets fill up on additives like sodium carboxymethyl starch, and some start to question just how much we can safely eat. Most folks aren’t scarfing down enough to run into trouble. The Joint FAO/WHO Expert Committee on Food Additives set an “acceptable daily intake” that would be tough to exceed, even for folks who really love pre-packaged food. I’ve watched people with sensitive stomachs, and in rare cases—just like with any fiber—some report bloating or mild digestive upset, but most notice nothing at all.
Reading about unfamiliar food chemicals often stirs up anxiety. A balanced approach makes sense. Avoiding anything unfamiliar leads to unnecessary fear, and some food trends blow things out of proportion. It’s a good habit to eat a mix of whole foods—fruits, vegetables, grains—along with the occasional convenience item.
If you worry about food additives, cooking more meals at home lets you avoid most of them. Some families I know have started doing just that, finding recipes and solutions that keep the process simple. For those with allergies or digestive issues, a conversation with a registered dietitian clears up confusion around new or unfamiliar ingredients.
Sodium carboxymethyl starch doesn’t come with the red flags other additives sometimes carry. The experts backed up their decisions with solid science and repeated studies. Awareness of what’s in our food matters. Seeking out trusted sources of information—like university-backed food safety centers or professional dietitians—makes a difference. Nothing wrong with asking questions; just make sure to listen to those who rely on facts, not fear.
Walk into most large food processing plants and you’ll see engineers and quality controllers keeping an eye on consistency. Sodium carboxymethyl starch helps make that possible. In my days working near instant soup and sauce lines, thickeners played a huge role. This modified starch not only improves the mouthfeel of products but also helps maintain a steady texture—even after days on the shelf. Consumers want mashed potatoes that don’t turn runny and gravies you can pour, not drink. Large food brands lean on additives like this to meet those demands because it holds up to heat and repeated freeze-thaw cycles.
The trend toward “clean label” foods hasn’t stopped the reliance on stabilizers. The fact that sodium carboxymethyl starch is derived from starch helps companies satisfy the need for plant-based ingredients. Chefs in ready-to-eat meal production and snack manufacturing rely on its ability to prevent water separation and boost viscosity. A 2022 survey from the Food Additives and Ingredients Association pointed out that nearly half of instant food products in Europe contained some form of modified starch.
Anyone who’s worked at a print house knows rough, powdery paper ruins everything from marketing brochures to school notebooks. Paper mills use sodium carboxymethyl starch for surface sizing and improving strength. It helps bind the paper fibers, allowing ink to stay crisp and bright on the page. You end up with fewer smudges and blotches.
In my hometown, a paper plant switched to this starch in their coating operation and saw a notable drop in customer complaints. What’s practical is the way it boosts water resistance, meaning printed magazines survive the odds of a rainy delivery. Paper companies that want to boost environmental credentials have started shifting to bio-based chemical solutions, and this starch is right in that intersection.
In pharmaceutical manufacturing, sodium carboxymethyl starch acts as a binder and disintegrant. My neighbor, a chemist at a generic drug plant, often talks about the challenge of making tablets that dissolve quickly enough but don’t fall apart in the bottle. Manufacturers blend this starch into formulations to help tablets stick together during compression, then break apart properly after a patient swallows them.
Companies appreciate the predictability. Regulatory bodies, including the US FDA, have recognized it as safe, so sourcing and compliance hurdles are lower. Researchers in Europe found it helped in sustained-release tablets where extended effectiveness matters. Patients have trusted the little details like these for decades, usually without knowing what’s behind it.
Denim mills and garment dye houses often look for ways to keep yarns from fraying or tangling on the loom. Here, sodium carboxymethyl starch works as a sizing agent, coating the threads before weaving. The smoother finish means fewer snags and less wasted fabric, translating to fewer delays and higher margins. Some textile facilities have reduced their use of synthetic agents just by switching to modified starch blends.
Oil drilling companies, seeking fluid loss control additives, also use it to stabilize drilling muds. This application might seem removed, but it prevents costly delays and lost productivity down the well. For any operation that relies on water-based processes, finding reliable thickeners and stabilizers can be key to both efficiency and meeting regulatory standards.
Everyday experiences—from tearing open a snack pouch to flipping through a glossy magazine—trace back to industrial ingredients like sodium carboxymethyl starch. Its role stretches from the supermarket to the factory floor, anchoring the products we depend on.
Growing up, we kept regular corn starch in the pantry for thickening soup or baking. Most people know it’s starchy stuff from corn or potato that swells up with heat and water. Now, walk into a modern pharmaceutical factory, or even a food lab, and you might spot bags marked ‘Sodium Carboxymethyl Starch.’ That mouthful tells a story: science took something simple and made it far more functional.
Regular starch comes out of natural sources—mainly maize, potato, or tapioca. Farmers harvest the roots or kernels, grind them, wash out the protein and fiber, and you end up with a white powder mostly made of amylose and amylopectin. Toss it in water, turn on the stove, and it forms a gel. That’s all it likes to do—absorb water, swell and turn gooey. It’s cheap, available, and pretty trustworthy in the kitchen.
Sodium Carboxymethyl Starch (often called CMS or SCMS) changes the game. Chemists started by looking at those starch molecules and wondered if they could tinker with their structure, improve their behavior, make them more predictable in tough environments. They attach carboxymethyl groups and a sodium salt to the starch backbone. That chemical twist gives it new properties.
Unlike the ordinary stuff, CMS swells in cold water, not just when things get hot. It dissolves faster, which saves time in production. The big draw, though, is its improved stability. Tablets in the pharmaceutical world need something to hold them together—but those tablets also have to break apart in the body, at the right time, under the right conditions. CMS offers the go-to answer: it sticks things together and lets them fall apart, based on specific triggers like moisture or pH.
I spent a summer working in a food factory, watching engineers run into the same hurdle over and over: sauces split, puddings turned watery, finishes changed with freezers or heat. They wanted a thickener that didn’t care about temperature swings or shelf life. CMS fit the bill. It’s less likely to break down after long storage, and it puts up with acidic conditions far better than unmodified starch.
Pharmaceutical manufacturers tell a similar story. You can use regular starch in tablets, but it slows production if it clumps or doesn’t break down reliably. CMS flows better and offers a cleaner, more uniform breakdown in the stomach or intestine, which means the medicine works as expected. The consistency keeps patients safer.
Modified starches like CMS cost more. The chemistry and quality control add up. Some countries require extra safety checks or labeling, which can slow down adoption, especially for smaller bakers or tablet-makers. For food, people with sensitivities or allergies worry about new additives. Safety studies and transparent labeling help, but it’s a work in progress.
A good fix involves education. Doctors, food producers, and even household cooks want to know where their ingredients come from, what they do, and what risks they might bring. Companies sharing safety data, and regulators requiring clear labels, can bridge the trust gap.
Sodium Carboxymethyl Starch brings big improvements for food and medicine. It’s not the answer to every problem, but it solves plenty—from soggy bread to unreliable pills. With better communication and accessible research, the divide between ‘lab ingredient’ and ‘household name’ shrinks, and more people get safe, reliable products in daily life.
Looking at ingredients like Sodium Carboxymethyl Starch, many might think it’s just a bag of powder you squirrel away on a shelf. I’ve learned through real-world work in food processing plants and talking to labs that it’s a lot more sensitive than it seems. This ingredient ends up in a huge range of products—think sauces, yogurts, tablets—and sloppy storage can mean wasted material or even safety hiccups.
Every time moisture sneaks into the bag, trouble starts. This starch loves water. If you leave it in a humid storeroom or a half-closed container, it clumps and sticks. Worse, microbe growth kicks in, risking contamination. I’ve seen batches tossed in the trash because the powder turned lumpy and couldn’t dissolve properly.
So, always keep it sealed in tight, moisture-proof bags or drums. Stack containers off the floor and away from windows. Air conditioning or dehumidifiers in the storage area keep the environment steady, especially in sticky summer weather. Even a quick fix like drying out a damp storeroom goes a long way.
Cool, dark, and stable conditions make life easier for sodium carboxymethyl starch. Too much sun sneaking through a window will weaken the powder. If temperatures swing every day, you’ll see more moisture inside sealed containers, and shelf life takes a nosedive. In my own checks, storerooms with digital thermometers always feel more reliable. Aim for around 20°C, definitely keep it below 30°C if possible. Don’t jam starch near boilers, radiators, or vents that blow hot air.
Good hygiene isn’t just about appearances. The open powder will pick up anything in the air, from chemical smells to dust or traces of insects. At a facility I visited, someone stored starch near cleaning chemicals—the smell transferred right into the product. Always pick cool, dry, dedicated rooms. Never let food ingredients share space with pesticides, cleaners, fuels, or perfumes, and handle everything with clean hands or sanitized gloves.
Don’t just pile boxes and hope for the best. Label every batch with the delivery date and expiry. Store newer shipments behind the old, so nothing sits forgotten and grows stale. This way, you cut down on surprises and costly waste. Inventory checks keep things honest—nothing stays past its prime.
Moisture or contamination can sometimes slip through. If you catch it early, don’t just repurpose the material. The safest course is to segregate suspect containers—starch that’s changed color, smells funny, or feels damp should land in a disposal bin, not your next recipe. If you see these issues cropping up often, the storeroom setup needs a rethink. Investing in better containers, inspecting seals, or training staff keeps the stash usable and safe. It's tempting to cut corners, but losing a batch costs more in the end than any upfront fix.
Safe, careful storage doesn’t come from magical technology. Most of the time it’s about common sense, a dry storeroom, well-sealed packaging, and a sharp eye for housekeeping. Mistakes can lead to waste or bigger headaches if the ingredient spoils. Small changes often lead to fewer losses and higher-quality products down the road—it just takes a clear plan and daily follow-through.
| Names | |
| Preferred IUPAC name | Sodium 2-(starch-O-yl)acetate |
| Other names |
Carboxymethyl Starch CMS Sodium Salt of Carboxymethyl Ether of Starch Starch Carboxymethyl Ether, Sodium Salt |
| Pronunciation | /ˈsəʊdiəm ˌkɑːrbɒksɪˌmiːθəl stɑːrtʃ/ |
| Preferred IUPAC name | Sodium 2-(starch-O-yl)acetate |
| Other names |
Carboxymethyl Starch CMS Starch Carboxymethyl Ether Sodium Starch Glycolate |
| Pronunciation | /ˌsəʊdiəm kɑːˌbɒk.siˈmiːθəl stɑːrtʃ/ |
| Identifiers | |
| CAS Number | 9085-26-1 |
| Beilstein Reference | 3856878 |
| ChEBI | CHEBI:85197 |
| ChEMBL | CHEMBL1201681 |
| ChemSpider | 11435508 |
| DrugBank | DB09412 |
| ECHA InfoCard | 13f5d7a1-cd73-4b18-97e7-09381794da22 |
| EC Number | E468 |
| Gmelin Reference | 65987 |
| KEGG | C02330 |
| MeSH | D019333 |
| PubChem CID | 16211214 |
| RTECS number | WNK4274000 |
| UNII | B46LTH7Z1X |
| UN number | UN3274 |
| CompTox Dashboard (EPA) | DTXSID10897826 |
| CAS Number | 9063-38-1 |
| Beilstein Reference | 13611141 |
| ChEBI | CHEBI:85258 |
| ChEMBL | CHEMBL1208412 |
| ChemSpider | 14298008 |
| DrugBank | DB15941 |
| ECHA InfoCard | 03b7b09b-8b50-47a7-9f40-ccf1dedad583 |
| EC Number | E466 |
| Gmelin Reference | 1412427 |
| KEGG | C02351 |
| MeSH | D019332 |
| PubChem CID | 24866862 |
| RTECS number | GSGLB6H3BK |
| UNII | 1W2327X1WA |
| UN number | UN3274 |
| CompTox Dashboard (EPA) | DTXSID7036798 |
| Properties | |
| Chemical formula | (C6H10O5)x·CH2COONa |
| Molar mass | 242.18 g/mol |
| Appearance | White or slightly yellowish powder |
| Odor | Odorless |
| Density | 0.5 – 0.7 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -7.3 |
| Acidity (pKa) | 12.1 |
| Basicity (pKb) | 9.5 (pKb) |
| Refractive index (nD) | 1.333 |
| Viscosity | 100-800 mPa.s |
| Dipole moment | 3.53 D |
| Chemical formula | (C6H10O5)xNaO2C |
| Molar mass | 242.18 g/mol |
| Appearance | White or off-white powder |
| Odor | Odorless |
| Density | 0.5 - 0.7 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -7.3 |
| Acidity (pKa) | ~4.0-5.0 |
| Basicity (pKb) | 11.2 |
| Magnetic susceptibility (χ) | Negligible |
| Refractive index (nD) | 1.5200 |
| Viscosity | 300-800 cps |
| Dipole moment | 2.82 D |
| Thermochemistry | |
| Std enthalpy of formation (ΔfH⦵298) | -1275.5 kJ/mol |
| Std enthalpy of formation (ΔfH⦵298) | -1547.8 kJ/mol |
| Pharmacology | |
| ATC code | A09AF11 |
| ATC code | A08AX01 |
| Hazards | |
| Main hazards | May cause respiratory irritation, may cause eye and skin irritation, dust may form explosive mixtures with air |
| GHS labelling | GHS07, GHS09 |
| Pictograms | GHS07,GHS05 |
| Signal word | Not classified |
| Precautionary statements | Precautionary statements: P261, P280, P305+P351+P338, P337+P313 |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | >140°C (Closed cup) |
| LD50 (median dose) | LD50 (median dose): >2000 mg/kg (rat, oral) |
| NIOSH | Not Listed |
| PEL (Permissible) | Not established |
| REL (Recommended) | Q3A, Q3B, Q6A, Q6B, Q7 |
| Main hazards | May cause eye, skin, and respiratory irritation |
| GHS labelling | GHS07, GHS hazard statement: H319 - Causes serious eye irritation. |
| Pictograms | GHS07 |
| Precautionary statements | P264, P280, P305+P351+P338, P337+P313 |
| NFPA 704 (fire diamond) | NFPA 704: 1-1-0 |
| Flash point | Above 140°C (closed cup) |
| Autoignition temperature | > 210°C |
| LD50 (median dose) | LD50 (oral, rat): > 5,000 mg/kg |
| NIOSH | Not Listed |
| PEL (Permissible) | PEL: Not established |
| REL (Recommended) | Q3A |
| Related compounds | |
| Related compounds |
Carboxymethyl cellulose Carboxymethyl starch sodium salt Hydroxypropyl starch Cross-linked carboxymethyl starch Pregelatinized starch Sodium alginate |
| Related compounds |
Carboxymethyl cellulose Hydroxyethyl starch Sodium carboxymethyl cellulose Starch acetate Carboxymethyl dextran |
