What role does Carboxymethyl Cellulose(CMC) play in ice cream?
2026-04-13 10:36:48
What role does Carboxymethyl Cellulose(CMC) play in ice cream?
In ice cream and frozen dairy desserts,CMC(carboxymethyl cellulose,E466)acts as a stabilizer,thickener,and water‑binding agent that improves texture,melting resistance,and shelf life.
Main functions:
Inhibits ice crystal growth
Prevents large,icy crystals from forming during freezing and storage,keeping the texture smooth and creamy.
Improves melt resistance
Slows melting rate and reduces dripping,making the ice cream easier to serve and eat.
Prevents wheying-off(water separation)
Binds free water and stabilizes the emulsion of fat,water,and air,avoiding separation during storage.
Enhances air retention(overrun)
Helps form a stable foam structure,giving ice cream a light,fluffy texture.
Improves mouthfeel
Provides a smooth,uniform texture without stickiness or graininess.
Typical usage level
Usually added at 0.2%–0.5%of the total mix,often combined with guar gum,locust bean gum,or xanthan gum for better effect.
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.
