blanose™ cellulose gum

chemistry: cellulosics

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Blanose™ cellulose gum, or sodium carboxymethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverage applications. In addition to modifying the behavior of water, cellulose gum is also useful in modifying flow, adding texture and enhancing mouthfeel.

Blanose™ cellulose gum is available in a wide range of grades with different viscosities, molecular weights, degrees of substitution and particle sizes.  Products can also be customized to meet specific applications. 


application benefits


  • breads
  • cake mixes, cakes
  • muffins
  • pie and pastry filling
  • pita bread, pizza
  • soft tortillas, dry masa flour
  • improves shelf life
  • controls consistency
  • thickens fillings
  • retains moisture
  • prevents syneresis
  • improves volume and texture


  • chocolate drinks
  • coffee and teas
  • concentrates/squashes
  • fruit flavored drinks
  • juice beverages
  • instant powder drinks
  • suspends particles in cocoa drinks
  • dissolves quickly in hot or cold water
  • improves mouthfeel in low-sugar beverages
  • replaces pectin
  • improves clarity


  • ice cream and milk
  • cottage cheese
  • cream cheese or spreadable cheese
  • acidified milk drink
  • yogurt and buttermilk drinks
  • puddings
  • soft serve ice cream
  • improves mouthfeel
  • stabilizes proteins in low-pH dairy drinks
  • prevents syneresis
  • improves texture
  • reduces ice crystal growth in ice cream

desserts and toppings

  • icing and frosting
  • water ice/ice pops
  • sherbet
  • chocolate or marshmellow topping and meringue
  • marzipan
  • improves mouthfeel
  • cost-effective thickener and stabilizer
  • controls and reduces syneresis


  • emulsified meat and fish
  • frozen fish
  • meat casings
  • reduced cracking
  • improved yield
  • cost effective
  • water binding

pet food

  • caneed pet food
  • dry pet food
  • soft, semi-most pet food

canned pet foods

  • thickens gravy and liquids
  • binds water and meat juices to facilitate converying and filling operations
  • inhibits fat migration

semi-moist pet foods

  • increases moisture retention
  • improves sheen and appearance
  • binds fines
  • facilitates extruder operations

dry pet foods

  • provides instant viscosity for gravy-type products
  • imparts desirable gloss to gravy-type products
  • facilitates extrusion
  • improves retention of pellet hardness

pet-food gravy

  • rapidly thickens the gravy
  • retards softening of the pellet
  • imparts a desirable gloss to wetted surfaces

prepared foods

  • extruded onion rings or snacks
  • instant fried noodles
  • instant hot cereal
  • instant dressings, soup mixes, spice mixes, and dips
  • aids emulsion
  • increases breaking strength
  • hydrates quickly
  • stabilizes and thickens dry mixes

sauces and savory products

  • barbeque sauce
  • cheese sauce
  • ketchup, mustard, mayonnaise, pickle relish
  • salad dressings
  • table/pancake syrup
  • fruit preps and jams
  • cost-effective thickener and stabilizer
  • controls and reduces syneresis

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