Aqualon™ cellulose gum
Aqualon cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon cellulose gum has the ability to form strong, oil-resistant films.
In beverage concentrates (alcoholic and non-alcoholic) and powdered drink mixes, cellulose gum adds pleasant, clean mouthfeel.
The anionic nature of CMC allows it to interact with the positive charges found on protein in acidic conditions, thus making it an excellent stabilizer for low-pH dairy beverages. CMC is also used in ice cream to control meltdown, add texture and protect against heat shock.
High-viscosity grades of CMC are efficient thickeners and have a great ability to control and hold water.
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Product Availability
- Asia Pacific
- Europe, Middle East, Africa, India
- Latin America and South America
- North America
Application InformationWant to know more about how our products are used?
Bakery products including bakery cream; bread, pizza, and sweet doughs; cake and muffin batters (full and reduced fat); fruit and cheese fillings for pies and pastries; frosting and icings; and tortillas and masa flour.
• Improved water retention, increased volume and delayed staling
• Dry strength, improved elasticity
• Improved crum structure
• Improved strength, reduced fat and increased shelf life
• Improved distribution of fruit and nuts
• Crispness, stabilization
• Control of sugar crystals
• Thickening, stabilization
Beverage products including beverage concentrates (alcoholic and non-alcoholic), dry mix for beverages and ready-to-consume specialty beverages (coffee, latte, shakes).
• Control of syneresis, starch substitute
• Stabilization, improved hot mouthfeel
Dairy products including acidified dairy beverages and buttermilk drinks, cottage cheese, ice cream (regular and soft serve), ice milk, puddings, spreadable cheese and yogurt.
• Protein stabilization at low pH
• Improved mouthfeel
• Cold soluble
• Controlled ice crystal growth
Desserts and Toppings products including chocolate topping, icings, marshmallow topping, marzipan, meringues, candy coatings, pie fillings and cream fillings, sherbet and water ice/ice pops.
• Improved mouthfeel
• Thickener
• Controlled ice crystal growth
• Aesthetic coatings
• Protective coatings
• Flavor delivery coatings
Meat including casings, meat, meat liners and seafood.
• Water binding, improved peelability of casing, control of syneresis
• Reduced thawing loss
• Releasing agent when peeling off casing
Meat alternatives including vegetarian meat analogues.
• Water binding, control of syneresis
• Reduced thawing loss
• Improved extrusion and appearance, increased water retention
Pet food including canned foods, dual-textured dog foods and specialty and semi-moist pet foods.
• Instant thickening of gravy, retarded softening of pellets
• Improved extrusion and appearance, increased water retention
• Thickening of gravy, stabilization of fat
Prepared foods including batters and breadings, convenience foods, fried foods, marinades, noodles and pasta, processed potatoes, sauces and soups.
• Thickening, binding and fat and water barriers
• Holding matrix systems together
• Controlling mobility in sauces and toppings
• Improved shelf life, stabilization, viscosity, mouthfeel and water control
Sauces and savory products including salad dressings, tomato causes and barbecue sauces.
• Thickening, reduced syneresis
• Stabilization
• Texture control, cost-savings
• Drain weight control
Document LibraryInformation available to download for this product.
- Technical Information
- Aqualon™ Cellulose Gum Behavior With Milk
- Aqualon™ Cellulose Gum Behavior in Sugar Solutions
- Aqualon™ Cellulose - Gum Behavior in Water
- Aqualon™ Sodium Carboxymethylcellulose Nutritional Content
- Aqualon™ CMC-7HOF Cellulose Gum An Efficient Thickener for Low-pH Foods
- Aqualon™ Cellulose Gum for Pelleting Animal Feed
- Aqualon™ Cellulose Gum Use in Table Syrups
- Aqualon™ Cellulose Gum for Use in Pet Foods
- Aqualon™ Cellulose Gum - Ultrahigh-Viscosity CMC-7H4F for Low-Cost Ice Cream Stabilizers
- Aqualon™ Cellulose Gum in Ice Cream and Other Frozen Dairy Foods
- Aqualon™ Cellulose Gum for the Food Industry
- Product Information
- 亚什兰食品配料解决方案
- Food Ingredient Solutions
- Soluciones en ingredientes para alimentos
- Aqualon™/Blanose™ Cellulose Gum for Mouthfeel in Beverages
- Technology Reports
- Synergistic Viscosity of Aquacel™ Cellulose Gum and Guar Gum
- Formulations
- Formulating Full Fat and Low Fat Cake Mixes with Aqualon™ Cellulose Gum
- Instant Fruit Drink Powder With Aqualon™ 9M31XF Cellulose Gum
- Barbecue Sauce With Benecel™ K99 C Hydroxypropylmethylcellulose and Aqualon™ 7HOF Cellulose Gum
- Instant Cappuccino Mix With Aqualon™ Cellulose Gum
- Instant Chocolate Drink – Cold or Hot Preparation With Aqualon™ 7H3SXF Cellulose Gum
- Pancake and Table Syrup With Aqualon™ Cellulose Gum
- Fruit Jam With Aqualon™ 7HOF Cellulose Gum or Supercol™ U Guar Gum
- Masa Flour for Tortillas With Aqualon™ 7H4F M Cellulose Gum
- Instant Fluffy Frosting Mix With Aqualon™ Cellulose Gum 7H3SXF
- Home Freezer Ice Cream With Aqualon™ Cellulose Gum or Supercol™ Guar Gum
- Botanera Sauce Wtih Aqualon™ Cellulose Gum
- Coconut Curry Cooking Sauce With Benecel™ Hydroxypropyl Methylcellulose, Aqualon™ Cellulose Gum
- Cheese Sauce with Aqualon™ or Blanose™ Cellulose Gum
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Additional InformationNeed more information about this product?
Regulatory Status
Aqualon CMC complies with the requirements of the U.S. Code of Federal Regulations, Title 21 section 182.1745, “Substances Generally Recognized as Safe” (GRAS) for use in foods and meets the monograph requirements set forth in the Food Chemicals Codex, current edition. Cellulose gum also conforms to the purity criteria of E466 as mentioned in the Annex of EC directive 2008/84/EC and amendments. An ADI (acceptable daily intake) of “not specified” has been allocated by the Scientific Committee of the EU and the Joint FAO/WHO Expert Committee on Food Additives.
Labeling
“Cellulose Gum,” accepted as a common or usual name for purified sodium carboxymethylcellulose, may be used in food label ingredient statements.
Manufacturing Site
Hopewell, Va., USA