Carboxymethylcellulose

Carboxymethylcellulose is a water-soluble cellulose ether obtained by chemical modification of cellulose. Widely used as a food stabilizer, thickener or binding agent in a variety of foods including ice cream, puddings, batters and icings, it improves texture, suspends particles and prevents ice-crystal growth during frozen storage. Also known by the abbreviation CMC, it is one of the most established cellulose-based additives, valued for working across a wide pH range. It is considered safe at permitted levels and must be declared on labels.