Carboxy methyl cellulose is a chemically modified cellulose derivative which is used in food, pharmaceutical and cosmetic sectors to increase the viscosity, improve the consistency and strengthen the texture. Cellulose is a carbohydrate that forms an important part of the cell structure in plants and is used in the production of paper and artificial silk.

Turkish Food Codex Communiqué on Food Additives Other than Colorants and Sweeteners (Communiqué no: 2008 / 2008) issued by the Ministry of Food, Agriculture and Livestock in 22, the criteria for the use of food additives other than colorants and sweeteners and principles for the labeling of these additives. In the annexes of this Communiqué, E 466 Carboxy methyl cellulose and sodium carboxy methyl cellulose are among the permitted food additives.

Carboxy methyl cellulose, which is widely used in the food industry, is generally used for purposes such as increasing the consistency, controlling the formation of ice crystals, preventing agglomeration, adding clarity to the food and providing water-retaining properties. Carboxy methyl cellulose is used in bakery products, desserts, frozen desserts, pastry cream, pudding, cream cheeses, various sauces, soft drinks, dietary products and confectionery. In the food sector, sodium salt of carboxy methyl cellulose is predominantly used and the calorific value of sodium carboxy methyl cellulose is zero.

Carboxy methyl cellulose determination by spectrophotometric method is carried out in authorized laboratories within the scope of chemical analyzes. The spectrophotometric method is based on the measurement of the absorbed or emitted electromagnetic radiation waves of atoms, molecules or ions as they pass from one energy level to another. In the determination of carboxy methyl cellulose, the provisions of the aforementioned communiqué and the standards published by domestic and foreign organizations and test methods accepted worldwide are complied with.