CMC (Carboxymethyl cellulose), derived from cellulose, is used as a viscosity modifier or thickener, and to stabilize emulsions. Also known for its excellent water retaining capacity.
CMC is used to make low calorie syrups, improve the texture and shelf life of baked goods. Also controls texture and ice crystal formation in frozen dairy products. it can be used as a substitute for gum tragacanth in gum paste recipes.
Stable with a pH range over 4.0 -10 and works well with products high in proteins, sugars and other hydrocolloids. Usage: .1% to .8%