CMC is widely used in frozen desserts, protein food, beverages, icings, dressings, instant noodles, etc.

1. Properties

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.
7. Odorless, tasteless, non-toxic.

2. Characteristics offood grade CMC

A. Finely distributed molecular weight
B. High resistance to acid
C. High resistance to salt
D. High transparency, low free fibers
E. Low gel
 
3. Examples of application

1. Ice cream:

1.CMC can mix freely with milk, sugar, emulsifier and other ingredients.
2. It helps body formation of the ice cream.
3. It helps control ice crystal size and improves mouthfeel.
4. It brings glossy surface to the ice cream.
 

2. Instant noodle:

1.CMC facilitates mixing and extrusion of flour.
2. It forms smooth film on the surface of noodle on heating.
3. It prevent absorption of excessive vegetable oil.
4. It increase the noodle's strength, saves cost on handling.
5. It improves mouthfeel.
 

3. Yoghurt:

1.CMC stabilizes yoghurt and prevents sedimentation.
2. It increases shelf life.
3. CMC performs well at pH 2-4.
4. It improves mouthfeel.