Determination of Carboxymethyl Cellulose (CMC): Methods and Analysis Techniques

In Which Products is Carboxymethyl Cellulose (CMC) Used? What is the Purpose of Use? Is It Harmful?

What is Carboxy Methyl Cellulose (CMC)?

Carboxy Methyl Cellulose (CMC) is a substance used as a thickener in foods. Carboxy Methyl Cellulose (CMC) has an odorless, non-toxic, biodegradable structure. It is used for different purposes in many areas in the food industry.

What are the Usage Areas of Carboxy Methyl Cellulose (CMC)?

In the food industry; They are used in ice cream, bakery foods, beer, pastry cream, puddings, fruit juices, ice cream, confectionery, some specific dairy products, cream cheese, jam, marmalade, fruit pie fillers, baked goods and diet products.
In bakery products, it is used to reduce water loss, improve consistency and improve structure, while in products such as pasta, it is preferred to reduce brittleness.
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, and since it is odorless and tasteless, it does not spoil the unique taste of desserts.
In foods with high protein content; it is used as a water retainer, mouth flavor enhancer and thickener. In addition, Carboxy Methyl Cellulose (CMC) is one of the methods applied in protein separation. Carboxy Methyl Cellulose (CMC) is used to extract protein from cheese juice.
In beverages; it is used as an aid to preserve fruit extract, as a rapid thickener, as a mouthfeel enhancer and as a preservative of protein content.
In frozen desserts; to control the formation of ice crystals, to improve structure and aftertaste. It is preferred as a thickener in low calorie products as it has no calories. It is used as thickener and clarifier in syrups. In sauces, it is used as a thickener and adhesive structure. In animal foods, it is used as a lubricant, film former, water retainer, thickener and preservative in meat juices.
In ice cream production; Carboxy Methyl Cellulose (CMC), which is used at a rate of 0.15-0.27%, prevents crystallization by providing a good structure with its high water retention capacity.

What are the Hazards of this Additive Used in Many Areas in the Food Sector?

Carboxymethyl cellulose (CMC), coded E466, is generally recognized as safe (GRAS) when used in food for human consumption in accordance with good manufacturing practice. After short- and long-term toxicity, carcinogenicity, reproductive toxicity and other studies, in 2017 EFSA reported that “no numerical limitation is needed and the use would not raise safety concerns.

Nanolab Laboratories Group continues to provide services within the scope of Carboxymethyl Cellulose (CMC) Determination . We also provide services in the determination of Food Additives.

You can follow us on LinkedIn for up-to-date news and posts about our services.

Follow our Instagram account to be informed about our latest blog posts.