E466 Sodium Carboxymethyl Cellulose CMC Cellulose Gum

Cellulose gum is a common food additive used to thicken and stabilize a variety of foods. Cellulose gums harness the properties of other substances found in nature to impart useful characteristics in food. Cellulose gums can help keep foods and beverages stable so nutrients remain mixed, ensure that oil and water based ingredients don’t separate and help produce a consistent texture that consumers expect from certain foods. is a cellulose made from plant fibres which is certified as a food additive E466 by the EU and the FDA.

1. Characteristics:

Sodium Carboxymethyl Cellulose (CMC) is white or yellowish powder that is odorless ,tasteless and non-toxic . It has high hygroscopicity and is soluble in water to form a thick liquid . It is a polyanionic electrolyte and not fermented . It has good heat-stability . resistance to salt and film-forming property . It is a strong emulsifier for fat and oil .

2. Applications

Bakery Products

Sodium Carboxymethyl Cellulose (CMC) provides a more moist texture, increasing shelf life, improved emulsification of batters and better freeze stability.

Confections

In glazes, icings, and coatings, Sodium Carboxymethyl Cellulose (CMC) add lubricity for easier application, provide creamier texture, improved spread-ability. and clean flavor release. 

Frozen desserts

Sodium Carboxymethyl Cellulose (CMC) products modify ice-crystal size to give smoother textures. Increased air entrainment improves overrun.

Whipped toppings

Sodium Carboxymethyl Cellulose (CMC) mprove whipping properties for better body and appearance. Improved emulsion stability prevents syneresis and extends open times. Sodium Carboxymethyl Cellulose (CMC) inhibits phase separation in frozen toppings, even through repeated freeze cycles.