CMC

CMC, also called Carboxymethyl Cellulose or cellulose gum, is often used as a viscosity modifier or thickener and is also used to stabilise emulsions in various food products.

In biscuits it helps fat to disperse uniformly in the dough and improves mould release. In confectionary it assists flavour dispersion and improves texture and quality. In cakes, it can control the rheology properties of the batter and facilitates hydration of the dry ingredients, improving the volume and texture of the finished product.

Its high viscosity is useful in gluten free and reduced fat products.