How is Carboxymethyl Cellulose used as a thickener in food?
2026-04-13 10:35:39
Carboxymethyl Cellulose(CMC,E466)acts as an efficient thickener in food by dissolving in water to form a viscous colloidal solution.Its long molecular chains expand and entangle in water,increasing internal friction and creating stable viscosity with a small dosage.
Typical usage characteristics:
Low dosage,high thickening effect
Only 0.2%–1.5%addition is usually enough to achieve the required thickness,depending on product type and viscosity grade.
Cold-water thickening
CMC dissolves and thickens in cold water without heating,making it suitable for instant foods,cold beverages,and ready-to-use products.
Stable viscosity over temperature and pH
It maintains good thickening performance during pasteurization,baking,and frozen storage,especially under neutral to weakly acidic conditions.
Improves texture and mouthfeel
Provides smoothness,creaminess,and body without grainy or sticky sensations,widely used in sauces,dairy,and beverages.
Prevents syneresis
Strong water-binding ability reduces water separation in fillings,yogurt,and processed meats.
Common application dosages:
Beverages&juices:0.2%–0.6%
Ice cream&dairy:0.3%–0.8%
Sauces&dressings:0.5%–1.2%
Bakery&fillings:0.6%–1.5%
References
GB/T 7714
Saha D,Bhattacharya S.Hydrocolloids as thickening and gelling agents in food:A critical review[J].Journal of Food Science and Technology,2010,47(6):587-601.
MLA
Saha,Dipti,and Suresh Bhattacharya."Hydrocolloids as thickening and gelling agents in food:A critical review."Journal of Food Science and Technology,vol.47,no.6,2010,pp.587–601.
APA
Saha,D.,&Bhattacharya,S.(2010).Hydrocolloids as thickening and gelling agents in food:A critical review.Journal of Food Science and Technology,47(6),587–601.
