Why is Carboxymethyl Cellulose(CMC) added to beverages and juices?

CMC(carboxymethyl cellulose,E466)is widely used in beverages and juices to improve stability,mouthfeel,and appearance,especially in cloudy drinks,pulpy juices,and protein drinks.

Main functions:

Suspends pulp and particles

Prevents fruit pulp,fiber,and insoluble solids from settling to the bottom,keeping the drink uniform.

Improves clarity and texture

Low-viscosity CMC increases body and smoothness without making drinks cloudy or overly thick.

Stabilizes emulsions

Helps prevent oil-water separation in drinks containing fat,flavor oils,or milk components.

Reduces sedimentation

Maintains consistent product quality during storage and transportation.

Enhances mouthfeel

Gives a fuller,smoother taste instead of a watery texture.

Improves heat stability

Helps maintain viscosity and stability during pasteurization or UHT processing.

Typical dosage:0.1%–0.5%

References(Google Scholar)

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 9th Edition

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 7th Edition

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.