Hydrocolloids:
Stabilisers, Thickeners and Gelling Agents > CMC (SODIUM
CARBOXY METHYL CELLULOSE)
CMC (SODIUM
CARBOXY METHYL CELLULOSE)
Application
Carboxymethylcellulose (CMC) is a modified
cellulose gum (cellulose is also known as plant fibre).
In foods, it is used as a stabiliser, thickener, film former,
suspending agent and extender. Applications include ice
cream, dressings, pies, sauces, and puddings. It is available
in various viscosities depending on the function it is
to
serve. It has E number E466.
CMC tends to give clear, slightly gummy, solutions. They
are generally soluble in cold water and insoluble in hot.
It is used to thicken dry mix beverage, syrups, ripples
and ice cream, and also to stabilise ice cream, batters
and sour milk. It gives moisture retention to cake mixes
and water binding and thickening to icings.
| APPLICATION |
FUNCTION |
WALOCEL PRODUCT |
| Acid milk drinks |
Prevents phase separation, protects milk protein and
improves mouth feel. |
CRT 2000 PA07 |
| Instant Cocoa drink |
Improves mouth feel and stabilises emulsion. Fat replacement. |
CRT 2000 PA07 |
| Ice Cream & sorbets |
Controls ice crystal growth, reduces meltdown. Viscosity
control. |
CRT 30,000 PA |
| Cheese spreads |
Fat and milk protein replacement. Improved yield.
Syneresis prevention. |
CRT 30,000 PA |
| Yoghurt Fruit preparations |
Milk protein protection. Syneresis prevention. Viscosity
control. |
CRT 2000 PA 07 |
| Syrups and toppings |
Viscosity control and flow management. |
CRT 2000 PA 07 |
| Bakery products |
Improved freeze-thaw stability, Staling control, Improved
air cell structure and texture |
CRT 10,000 PA |
| Soups and sauces |
Protein protection. Viscosity control. Freeze-thaw
stability. |
CRT 10,000 PA |
| Marinades and dressings |
Protein protection. Viscosity control. Suspension
of insoluble material. |
CRT 30,000 PA |
| Alcoholic liqueurs |
Thickening and stabilisation. Protein protection.
Viscosity control. |
CRT 2000 PA 07 |
Chemistry
Cellulose (E466) is extracted
from plant tissue, mainly wood pulp and cotton, and is
a natural food
ingredient.
Native cellulose is inert and insoluble, but modification
makes it soluble.
Nutritionally, cellulose has no calorific value; it is not
digested by humans and is, therefore, very useful in low
calorie products.
A wide range of types and grades is available and each is
well defined in terms of performance properties.
Properties
CMC is soluble in cold water to give clear
and colourless solutions with neutral flavour.
Viscosity production is the primary property of CMC.
With instant products, CMC is used to provide the required
rapid build-up of viscosity, for example in powdered beverages.
The viscosity produced by CMC contributes to the stabilisation
of frozen products such as ice cream, water ices and ripples.
Benefits include the conservation of texture and inhibition
of ice crystal formation, a slow meltdown and an improved
resistance to dripping and better heat shock resistance.
The thickening effects of CMC can be used in products such
as salad dressings and tomato sauces. CMC properties that
make it suitable for these applications include its rapid
solubility in both hot and cold water, its good water binding
and good tolerance to low pH levels.
For soft drinks CMC provides body or mouth feel to low calorie
drinks sweetened with intense sweeteners, to more closely
match the mouth feel obtained with sucrose or glucose syrup,
and to inhibit 'neck ringing' by flavour oils in beverages.
Bakery products also benefit from incorporation of CMC.
In cake mixes and batter mixes, CMC can improve the volume
yield as a result of its viscosity drop during baking and
improve the suspension and distribution of ingredients such
as fruit. CMC can also provide improved yields and improved
moistness after storage, and be used to increase yield or
retard staling and hence prolong shelf life.
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