CMC is a highly versatile additive and is used in a wide variety of food products: .
- Beverages: Juices, soft drinks, dairy beverages, plant-based beverages (almond, soy, oat) to add body, stabilize, and suspend solids.
- Dairy Products: Ice cream (to control ice crystal formation and improve creaminess), yogurts (to improve texture and prevent syneresis), processed cheeses.
- Sauces and Dressings: Ketchup, mustard, mayonnaise, salad dressings, pasta sauces, where it provides thickness, stability, and improves texture.
- Bakery and Pastry Products: Breads (to improve texture and prolong freshness), cakes, cookies, pastry fillings, glazes, especially in gluten-free products to provide structure and elasticity.
- Desserts and Sweets: Puddings, gelatins, candies, chewing gum, where it acts as a thickener, stabilizer, and anti-crystallizing agent.
- Frozen Foods: Helps control texture and prevent the formation of ice crystals in products such as soups and frozen ready meals.
- Meat Products and Analogues: In some sausages and minced meat-based products to improve water retention and texture.
For more information, download the technical data sheet
Carboxymethyl cellulose (CMC), also known as cellulose gum (E466), is a derivative of cellulose, a natural polysaccharide found in plant cell walls.
It is a hydrocolloid widely used as a thickener, stabilizer, binder, and film-former in a vast range of foods and beverages due to its unique viscosity and stability properties in aqueous solutions.
Carboxymethyl cellulose (CMC), or cellulose gum (E466), is a water-soluble anionic cellulose ether. It is produced through a chemical process in which carboxymethyl groups are attached to cellulose chains, making it water-soluble and imparting its functional properties.
For more information, download the technical data sheet
