Sodium Carboxymethylcellulose(CMC)

Abstract

Sodium carboxymethylcellulose (CMC) was developed in Germany during the World War I era as a potential substitute for gelatin. However, technical difficulties and high production costs stifled and delayed full-scale commercialization of CMC at that time. CMC, like many other water-soluble substances, may be salted out of solution with alkali metal salts. However, because of the very hydrophilic nature of the polymer, CMC is much more tolerant of many types and concentrations of salt than other hydrocolloids such as carrageenan, alginates, or pectin which are highly sensitive to particular salts, e.g., calcium. CMC exhibits several interesting and useful rheological properties upon reaching complete dissolution. Cellulose gum is used in combination with starch in many food systems, and compatibility between the two ingredients is generally observed. CMC serves to stabilize and thicken variegated sauces and ribbonettes which are specialized flavor preparations for ice cream. CMC undergoes some rather interesting interactions with various bakery ingredients for improved functional performance.