Blanose™ cellulose gum

Blanose cellulose gum, or sodium carboxymethylcellulose (CMC), is ideal for batter and filling viscosity, crumb softness, increased volume and moisture retention. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Blanose 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 a  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 melt down, 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. Aquasorb™ cellulose gum is a specialty grade designed for maximum water holding in bakery and other applications.

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Application Information





Bakery products including bread and sweet doughs, cake and muffin batters, fruit and cheese fillings and frostings and icings.

  • Improved water retention, increased volume and delayed staling
  • Dry strength, improved elasticity
  • Improved crumb 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 acidified dairy beverages, 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
  • Protein stabilization, 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

Dessert and topping products including frozen desserts, pie fillings, cream fillings, sweet sauces, aerated nougats, breath films, fillings and centers and non-pareils.

  • Improved mouthfeel
  • Controlled ice crystal growth
  • Cold soluble
  • Economic thickening and stabilization
  • Water binding, improved elasticity
  • Extrusion aid, improved breaking strength, reduced oil uptake
Meat Alternatives

Meat alternatives including casings, meat, meat liners, seafood and vegetarian meat analogues.

  • Water binding, improved peelability of casing, control of syneresis
  • Reduced thawing loss
  • Releasing agent when peeling off casing
Pet Food

Pet food products 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
  • Stabilization of fat
Prepared Foods

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

Sauces and savory products including salad dressings, tomato sauces and barbecue sauces.

  • Thickening, reduced syneresis
  • Stabilization
  • Texture control, cost-savings
  • Drain weight control

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Additional Information

Regulatory Status
Blanose 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.

“Cellulose Gum,” accepted as a common or usual name for purified sodium carboxymethylcellulose, may be used in food label ingredient statements.

Manufacturing Site
Alizay, France

Market Information



Product Types or Functions

Food and Beverage
Bakery, Beverage, Dairy, Desserts and Toppings, Meat Alternatives, Pet Food, Prepared Foods, Sauces and Savory Products
Mouthfeel, Rheology Controller, Stabilizer, Structure Enhancer, Thickener, Water Binder