Carboxymethyl cellulose (CMC), also known as cellulose gum, is an anionic, water-soluble polymer derived from the chemical modification of natural cellulose. As a functional food additive, CMC exhibits a variety of properties, including thickening, emulsification, stabilization, suspension, film-forming, and water-retention, making it widely used in the food industry.
1. Properties and Mechanism of Action of CMC
CMC contains numerous carboxymethyl groups in its structure, which imparts excellent hydrophilicity and solubility. When dissolved in water, CMC forms a transparent, viscous colloidal solution with excellent rheological properties and water-retention capacity. In food systems, CMC interacts with components such as proteins, starches, and carbohydrates, thereby improving texture, taste, and stability. Because it is non-toxic, odorless, and biodegradable, and has been recognized by the Codex Alimentarius Commission (Codex) and numerous national food pharmacopoeias, it is widely used in food formulations.
2. Applications of CMC in the Food Industry
2.1. Beverage Industry
CMC can be used as a stabilizer and thickener in fruit juices, lactic acid beverages, and tea beverages. It effectively prevents the sedimentation of fruit pulp, pectin, or other solid particles, improving the suspension and uniformity of beverages. CMC also improves the mouthfeel of beverages, making them smoother.
2.2. Dairy Products and Ice Cream
In yogurt, dairy beverages, and ice cream, CMC is primarily used as a stabilizer and an agent to prevent ice crystal formation. At low temperatures, CMC inhibits ice crystal growth, giving ice cream a smooth and creamy texture. In yogurt and other dairy products, CMC helps prevent protein aggregation and delamination, extending shelf life.
2.3. Baked Goods
In bread, cakes, and biscuits, CMC improves dough water retention and strengthens the gluten network, thereby enhancing the fluffiness and softness of baked goods. CMC also delays starch retrogradation, prolonging the softness of foods and improving shelf life.
2.4. Jams and Condiments
CMC is used as a thickener in products such as jam, ketchup, and salad dressing, ensuring a uniform consistency and smooth texture. It also provides excellent emulsion stability, preventing oil-water separation in condiments during storage.
2.5. Quick-Frozen Foods
In quick-frozen products such as dumplings and glutinous rice balls, CMC acts as a film-forming agent and water-retaining agent, reducing water loss during the quick-freezing process and preventing cracking or a loss of flavor after thawing.
2.6. Candies and Desserts
In sweets such as gummy candies, puddings, and jellies, CMC imparts an appropriate elasticity and gel texture, while also improving the smoothness and stability of the texture. Compared to gelatin, CMC is more widely available, less expensive, and suitable for vegetarians and those allergic to animal glue.
3. Advantages of CMC in Food
High Safety: CMC has been approved for use in food by food safety authorities worldwide, meets food-grade standards, and is non-toxic and non-toxic. Low dosage, significant effect: An addition level of 0.2% to 1.0% is typically sufficient to achieve optimal results.
Improving texture and extending shelf life: CMC can significantly enhance the structure and shelf life of food, reducing production losses.
Adaptability: It can be used with a variety of food ingredients and is stable in acidic and saline solutions, as well as under frozen conditions.
Carboxymethyl cellulose (CMC) plays an irreplaceable role in the food industry due to its unique physical and chemical properties. From beverages to dairy products, from baked goods to seasonings, it not only improves the appearance and taste of food but also enhances product stability and shelf life. With the continuous development of the food industry and the increasing demand for low-fat, low-sugar, and healthy foods, CMC’s application areas will continue to expand.
Post time: Sep-18-2025