Cellulose Gum (CMC) as Food Thickener & Stabilizer

Cellulose gum, also known as carboxymethyl cellulose (CMC), is a food additive that is commonly used as a thickener and stabilizer in a variety of food products. It is derived from cellulose, which is a natural component of plant cell walls.

One of the primary functions of cellulose gum as a food additive is to increase the viscosity or thickness of food products. This makes it useful in a range of products such as sauces, dressings, and gravies, where it can improve their texture and mouthfeel. In addition, it can also help prevent the separation of ingredients and enhance the overall stability of the product.

Cellulose gum is also used as a stabilizer in products such as ice cream, where it helps to prevent the formation of ice crystals and maintain a smooth texture. It can also be used to stabilize emulsions, which are mixtures of immiscible liquids such as oil and water. This makes it useful in products such as mayonnaise, where it can help prevent separation and improve the overall texture.

Another benefit of using cellulose gum as a food additive is its ability to improve the shelf life of food products. Its ability to retain moisture can help prevent the growth of bacteria and mold, which can lead to spoilage.

Overall, cellulose gum is a versatile food additive that can provide a range of benefits in terms of texture, stability, and shelf life. However, it is essential to use it in the correct amount to avoid negatively affecting the taste and other properties of the food product.