CMC (carboxymethyl cellulose) is a common food additive, mainly used as a thickener, emulsifier, stabilizer and water retainer. It is widely used in various food processing to improve texture, extend shelf life and enhance taste.
1. Dairy products and their substitutes
Yogurt: Many low-fat or skim yogurts add AnxinCel®CMC to increase consistency and mouthfeel, making them thicker.
Milkshakes: CMC prevents milkshakes from stratifying and makes the taste smoother.
Cream and non-dairy cream: used to stabilize cream structure and prevent water and oil separation.
Plant-based milk (such as soy milk, almond milk, coconut milk, etc.): helps provide milk consistency and prevent precipitation.
2. Baked goods
Cakes and breads: increase the water retention of dough, make the finished product softer and extend the shelf life.
Cookies and biscuits: enhance the viscosity of the dough, make it easier to shape, while keeping it crispy.
Pastries and fillings: improve the consistency of the fillings, making it uniform and non-stratified.
3. Frozen food
Ice cream: CMC can prevent ice crystals from forming, making ice cream taste more delicate.
Frozen desserts: For jelly, mousse, etc., CMC can make the texture more stable.
Frozen dough: Improve freezing tolerance and keep good taste after thawing.
4. Meat and seafood products
Ham, sausage and luncheon meat: CMC can enhance the water retention of meat products, reduce water loss during processing, and improve elasticity and taste.
Crab sticks (imitation crab meat products): used to improve texture and enhance adhesion, making imitation crab meat more elastic and chewy.
5. Fast food and convenience food
Instant soup: such as instant soup and canned soup, CMC can make the soup thicker and reduce precipitation.
Instant noodles and sauce packets: used for thickening, making the sauce smoother and better attached to the noodles.
Instant rice, multi-grain rice: CMC can improve the taste of frozen or pre-cooked rice, making it less likely to dry or harden.
6. Condiments and sauces
Ketchup: makes the sauce thicker and less likely to separate.
Salad dressing and mayonnaise: enhance emulsification and make the texture more delicate.
Chili sauce and bean paste: prevent water from separating out and make the sauce more uniform.
7. Low-sugar or sugar-free foods
Low-sugar jam: sugar-free jam usually uses CMC to replace the thickening effect of sugar.
Sugar-free beverages: CMC can make the beverage taste smoother and avoid being too thin.
Sugar-free pastries: used to compensate for the loss of viscosity after removing sugar, making the dough easier to handle.
8. Beverages
Juice and fruit-flavored drinks: prevent pulp precipitation and make the taste more uniform.
Sports drinks and functional drinks: increase viscosity and make the taste thicker.
Protein drinks: such as soy milk and whey protein drinks, CMC can prevent protein precipitation and improve stability.
9. Jelly and candy
Jelly: CMC can replace gelatin or agar to provide a more stable gel structure.
Soft candy: Helps to form a soft mouthfeel and prevent crystallization.
Toffee and milk candy: Enhance viscosity, make candy softer and less likely to dry out.
10. Other foods
Baby food: Some baby rice cereals, fruit purees, etc. may contain CMC to provide a uniform texture.
Healthy meal replacement powder: Used to increase solubility and taste, making it easier to brew.
Vegetarian food: For example, plant protein products (imitation meat foods), CMC can improve the texture and make it closer to the taste of real meat.
The impact of CMC on health
The use of CMC in food is generally regarded as safe (GRAS, generally regarded as safe), but excessive intake may cause:
Digestive discomfort: such as bloating and diarrhea, especially for people with sensitive intestines.
Affecting intestinal flora: Studies have shown that long-term and large-scale intake of CMC may affect the balance of intestinal microorganisms.
May affect nutrient absorption: AnxinCel®CMC is a soluble dietary fiber, and excessive intake may affect the absorption of certain nutrients.
How to avoid or reduce CMC intake?
Choose natural foods and avoid over-processed foods, such as homemade sauces, natural juices, etc.
Read food labels and avoid foods containing "carboxymethyl cellulose", "CMC" or "E466".
Choose alternative thickeners, such as agar, pectin, gelatin, etc.
CMC is widely used in the food industry, mainly to improve the texture, consistency and stability of food. Moderate intake generally does not have a significant impact on health, but long-term and large-scale intake may have a certain impact on the digestive system. Therefore, when choosing food, it is recommended to choose natural and less processed foods as much as possible, pay attention to the food ingredient list, and reasonably control the intake of CMC.
Post time: Feb-08-2025