Food-grade sodium carboxymethyl cellulose (CMC) serves multiple functions in food, including thickening, suspension, emulsification, stabilization, shape retention, film formation, puffing, preservative, and acid resistance. It can replace guar gum, gelatin, agar, sodium alginate, and pectin in food production and is widely used in modern food industries such as lactic acid bacteria drinks, fruit milk, ice cream, fruit syrups, gels, soft candies, jelly, bread, fillings, pancakes, cold products, solid drinks, seasonings, biscuits, instant noodles, meat products, pastes, and gluten-free bread and gluten-free noodles. Its use in food improves texture, enhances product grade and quality, and extends shelf life.
