The carboxymethylcellulose is a typical hydrocolloid that has a wide application in many foodstuffs due to its specific rheological properties. In this paper, the rheological properties of sodium carboxymethylcellulose solutions (0.5-2.0%) without and with sucrose (20-40%) were measured at different temperatures (25-40 degrees C). An empirical model was developed to relate the density and the power-law parameters to both concentration and temperature. (c) 2004 Elsevier Ltd. All rights reserved.