Corboxymethyl Cellulose (CMC) Determination

Corboxymethyl Cellulose (CMC) For Which Products Is Used? What is the Purpose of Use? Is it harmful?

Carboxy Methyl Cellulose (CMC) is a substance used as a thickener in foods. Carboxy Methyl Cellulose (CMC); It has an odorless, non-toxic, biodegradable structure.

It is used for different purposes in many areas in the food industry.

In the food industry; They are used in ice cream, bakery foods, beer, cream between cakes, puddings, fruit juices, ice cream, confectionery, some specific dairy products, cream cheese, jam, marmalade, fruit pie fillings, baked goods and diet products.

In bakery products; It is used to reduce water loss, increase consistency and improve structure, while it is preferred for reducing fragility in products such as pasta.

In desserts, it is used as a thickener, controlling the formation of sugar crystals, improving the structure and preventing clumping. Carboxy Methyl Cellulose (CMC) is used at a rate of 0.3-0.8% in desserts. It does not spoil the unique taste of desserts due to its odorless and tasteless properties.

It is used as a water retainer, mouth flavor enhancer and consistency preservative in foods with high protein content. In addition, Carboxy Methyl Cellulose (CMC) is one of the methods used in protein separation. Carboxy Methyl Cellulose (CMC) is used to make protein from whey.

It is used as a fast thickener, a mouthfeel enhancer and a preservative of protein content, helping to preserve the fruit extract in beverages.

In frozen desserts; It is used to control the formation of ice crystals and to improve the texture and mouthfeel. It is preferred as a thickener in low-calorie products as it does not have calories. It is used as a thickener and clarifier in syrups. It is used as a thickener and a sticky structure in sauces. It is used as a lubricant, film-forming agent, water retainer, broth thickener and structure preservative in animal foods.

Carboxy Methyl Cellulose (CMC), which is used at a rate of 0.15-0.27% in ice cream production, prevents crystallization by providing a good structure with high water holding capacity.

What are the harms of this additive used in many areas in the food industry?

Carboxymethyl cellulose (CMC) code E466 is generally considered safe (GRAS) when used in accordance with good manufacturing practice in food for human consumption. After short and long-term toxicity, carcinogenicity, reproductive toxicity, and other studies, EFSA reported in 2017 that “there is no need for a numerical limitation and its use will not pose a safety concern.

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