Food Grade CMC sodium carboxymethyl cellulose

1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.                                                                                                                                               http://www.s-cmc.com/



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