CMC is a low viscosity cellulose gum, and is a man-made gum used as a viscosity modifier or thickener, and to stabilize emulsions in various products. It improves the texture and shelf life of baked goods.
CMC is known for its excellent water retention properties for baking applications. It controls texture and ice crystal formation in frozen dairy products.
It can be substituted for gum tragacanth in gum paste recipes.
It works well with products high in proteins, sugars and other hydrocolloid.
Stable with a pH 4.0 -10. Usage: .1% to .8%
