CMC

Product Specification

Feature

CMC, or Sodium Carboxymethyl Cellulose, is a versatile functional ingredient used as a thickener, stabilizer, water-retention agent and texture modifier in many food systems. Its multifunctional nature makes it valuable to manufacturers that need to improve viscosity, suspension, mouthfeel or physical stability without using a completely different ingredient for each function. In beverages, CMC can help with texture and stability in suitable formulations. In dairy products and ice cream, it can be part of a stabilizer system designed to control body and texture. In sauces and dressings, it can contribute viscosity and a consistent mouthfeel. It is also used in bakery and other processed-food applications where water retention and texture are important. For B2B purchasing, grade selection is critical because viscosity and degree of substitution can strongly influence processing and finished-product performance. ZIO can discuss the application, target viscosity, mixing conditions, processing temperature and product format to help identify a suitable specification. The dry powder form supports efficient storage, weighing, transportation and industrial batching. For distributors, CMC is attractive because its application range covers several food industries, creating opportunities across beverage, dairy, frozen dessert, sauce and bakery customers. OEM/ODM formulation support can also be used when a customer needs a complete stabilizer or texture system. The CAS number identifies sodium carboxymethyl cellulose generally, while its polymeric nature means it does not have one simple molecular formula like a small organic molecule. Final viscosity, degree of substitution, purity, moisture, particle size, microbiological limits, certification and permitted applications must be verified from the current specification and COA.