Carboxymethyl Cellulose Sodium (CMC)

Description

Carboxymethyl Cellulose Sodium (CMC) is used in food as:

• Thickener. CMC can produce high viscosity at low concentrations. It also acts as a lubricant.
• Emulsifier and stabilizer. CMC acts as an emulsifier and suspension stabilizer (eg. in icings to control ice crystal size).
• Water retention agent: CMC is a water binder, helps increase the shelf life of food.
• Film-forming agent: CMC can produce a film on the surface of fried food, e.g. instant noodles, and prevent absorption of excessive vegetable oil.
• Viscosity modifier.

The most common application of CMC is in bakery products like bread and cake preparation. It is possible to improve loaf quality and texture while reducing the cost of production by using less fat components.
CMC is used as an emulsifier in producing high-quality biscuits. With CMC, the consumption of egg yolk and fats is reduced thus making the process of biscuits manufacturing less expensive.
It is used in the production of such products as ice creams, cold drinks, snacks, instant noodles, lactic acid bacteria beverages, yogurt, fruit milk, fruit juice, bread, biscuits.
CMC is an efficient food additive thanks to its resistance to such factors as heat, light, and mold. In addition, it is resistant when treated by commonly used chemicals as well. Moreover, compared to other food ingredients, it adds no caloric value to the manufactured products.