What is the recommended dosage of Carboxymethyl Cellulose(CMC) in food?

Dosage depends on the product,desired thickness,and Carboxymethyl Cellulose(CMC) viscosity grade,but all fall within safe limits approved by FDA,EFSA,and GB 2760.

Typical Recommended Usage Levels

Beverages,fruit juices,soft drinks

0.1%–0.5%

(low-viscosity CMC for clarity&suspension)

Yogurt,fermented milk,drinkable yogurt

0.2%–0.6%

(prevents water separation,improves texture)

Ice cream,frozen desserts,sorbet

0.2%–0.5%

(controls ice crystals,improves melt resistance)

Salad dressings,mayonnaise,cold sauces

0.4%–1.2%

(stabilizes emulsion,suspends spices)

Baked goods&gluten-free bread

0.3%–1.5%(based on flour weight)

(improves softness,water retention,structure)

Filling,cream,jam,jelly

0.5%–1.5%

(reduces syneresis,improves spreadability)

Processed meat,sausages,surimi

0.3%–1.0%

(water retention,improves juiciness)

Plant-based meat&dairy alternatives

0.4%–1.2%

General Safety Note

Maximum safe level in most foods is up to 2%

Above 1.5%may cause slimy/gummy texture

No upper limit set by JECFA/FDA(ADI:not specified)

References

GB/T 7714

National Health Commission of China.GB 2760-2014 Standards for Uses of Food Additives.

EFSA.Re-evaluation of cellulose gum(E 466).EFSA Journal,2017.

MLA

National Health Commission of the People's Republic of China.GB 2760-2014 National Food Safety Standard:Uses of Food Additives.2014.

APA

National Health Commission.(2014).GB 2760-2014 National food safety standard:Uses of food additives.