CMC cellulose gum is a cellulose derivative, and its carboxymethyl group is combined with some of the hydroxyl groups of the glucopyranose monomer constituting the cellulose backbone. The functional properties of CMC cellulose gum depend on the degree of substitution of the cellulose structure (that is, how many hydroxyl groups participate in the substitution reaction), as well as the chain length and the degree of clusters of the cellulose backbone structure. CMC cellulose gum, also known as CMC sodium or sodium carboxymethyl cellulose, is a food ingredient derived from cellulose, which is the most abundant organic compound on earth. Cellulose is found in the cell walls of all plants and is usually the largest source of insoluble fiber in fruits and vegetables.
CMC cellulose gum is commonly used in foods and beverages to create texture and improve taste, as well as to maintain moisture and stabilize formulations. CMC glue in food has helped promote some of the most popular flexible vegetarian and plant-based food trends by increasing viscosity, binding water and stabilizing beverages. CMC cellulose gum is particularly useful in food applications for patients with dysphagia.
CMC cellulose gum is compatible with other hydrophilic colloids and is soluble in cold water and hot water; CMC cellulose gum is odorless and has no effect on taste or color; CMC cellulose gum is protected from heat, stabilizes solids during heating, and prevents phase separation; CMC glue in food has excellent transparency and neutral taste in low-pH beverages, helping to maintain the stability of acidic products throughout the shelf life.