The Types segment classifies Carmellose Sodium by its physical and functional characteristics, namely high‑viscosity, low‑viscosity, cross‑linked, pharmaceutical‑grade, and food‑grade variants. High‑viscosity grades, with molecular weights above 500 kDa, are preferred for thickening and gel formation, supporting roughly 30% of the market due to their extensive use in both pharma and food sectors. Low‑viscosity grades (below 200 kDa) are favored for rapid dissolution in tablet binders, contributing about 25% of sales. Cross‑linked forms, engineered for enhanced stability in controlled‑release systems, capture an estimated 20% share. Pharmaceutical‑grade material, meeting stringent USP standards, commands 15% of the market, reflecting regulatory constraints in drug manufacturing. Food‑grade Carmellose Sodium, compliant with FDA and EFSA guidelines, represents the remaining 10%, driven by growing demand for natural additives. This type‑based taxonomy clarifies how product specifications shape revenue distribution across the Carmellose Sodium market.