Carboxymethyl Cellulose, CMC, Cellulose Gum

Carboxymethyl Cellulose (CMC), or cellulose gum, is used as a viscosity modifier or thickener, and to stabilize emulsions in various products, including ice cream. Food-grade CMC can be used to improve the volume yield during baking by encouraging gas bubble formation; it is also used in frozen desserts and soft-serve ice creams to control ice crystal growth, and to improve mouthfeel, body and texture. This topic discusses applications of CMC, current research, market trends and ways to enhance the quality of bakery items and frozen desserts.

Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal
Strategies for Sweetening Beverages

Lashing out at sweetened drinks is the new normal. That’s why manufacturers across the beverage industry, either as a matter of compliance or strategic product design, are revisiting how and with what they sweeten their products. ...More
August 25, 2011
Posted in Articles
Healthier Fried Foods

Since American consumers insist on eating fried foods, we owe it to their health and to our bottom lines to make fried foods healthier via oil selection, preventing oil migration during frying and other steps. ...More
December 20, 2010
Posted in Articles
Dairy-Based Beverages

Today’s dairy-based beverages—from smoothies to probiotic shots—are dressed up with appealing nutrients, healthful bacteria, colors, flavors and more, making formulation much more complex. ...More
December 17, 2010
Posted in Articles, Colors, Fiber, Flavor, Nutraceuticals
Crafting Better Dairy Stability

Gums and hydrocolloids can do much to maximize the stability of dairy products, whether refrigerated, frozen or shelf stable. ...More
October 21, 2010
Posted in Articles
HPMC Cuts Oil Uptake in Fried Snacks

Researchers studied how different cellulose-based hydrocolloids performed in producing deep-fried snacks crusts in terms of moisture holding, oil uptake and crispiness. ...More
July 23, 2010
Posted in News
CP Kelco Announces Price Hikes

CP Kelco announced a price increase of up to 10% for all product lines, effective August 1, 2010. ...More
July 13, 2010
Posted in News, Bakery / Cereal, Dressing / Marinades, Fiber
Texture Solutions for Snack Bars

Snack and nutrition bars used to come in one form: hard. Advances in protein technology and a palette of fruits, syrups, grains and hydrocolloids can now fine-tune the bar’s eating quality, from chewy to crunchy. ...More
May 21, 2010
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor
CP Kelco Opens New Facility

CP Kelco opened its newest hydrocolloid facility in Taixing, China that complies with China Food GMP standards and has the flexibility to produce carboxymethyl cellulose (CMC) for the food, paper, oilfield and industrial markets. ...More
November 4, 2009
Posted in News, Bakery / Cereal, Dressing / Marinades
Gums That Improve on Nature

Natural, native gums are highly functional ingredients that contribute to the texture, stability and other physical attributes of processed foods. However, sometimes, physical or chemical modifications are necessary to extend the functionality of gums, or enable them to ...More
October 28, 2008 Donna Berry, Contributing Editor
Posted in Articles