Carboxymethylcellulose (CMC) is extracted from plant tissue, mainly wood pulp and cotton, but because it is chemically modified, it cannot be classified as a natural food ingredient. CMC is soluble in cold water to give clear and colorless solutions with neutral flavor.
Viscosity production is the primary property of CMC. Typically the dosage level of CMC used in food products is 0.1 – 0.3% w/w.
Dairy Products: In acidy milk drinks CMC prevents phase separation, protects milk protein and improves mouth feel. In cheese spreads it replaces fat and milk protein, improved yield and prevents syneresis. In preparation of yoghurt fruit it protects milk protein, prevents syneresis and controls viscosity.
Bakery Products: CMC improves freeze-thaw stability, controls staling and improves air cell structure and texture.
Instant Cocoa Drink: CMC improves mouth feel, stabilizes emulsion and replaces fat.
Soups and Sauces: It protects protein, controls viscosity and stabilizes freeze-thaw process.
Marinades and Dressings: It protects protein, controls viscosity and stabilizes the suspension of insoluble material.