Louis François carboxymethyl cellulose (CMC) acts as a binder, thickener and stabilizer. It offers excellent thermal stability, withstanding the stresses of both sterilization and freezing without altering its properties. Pseudoplastic in nature, its viscosity decreases under the effect of shear, facilitating processing operations. In ice cream, CMC: – Prevents crystals from forming – Ensures good expansion – Gives a fine, creamy texture In dairy products, it prevents the precipitation of milk proteins (caseins). In prepared dishes and sauces, it : – Stabilizes emulsions and adds consistency – Provides good resistance to shearing – Facilitates reconstitution of dehydrated products – Stabilizes products during freezing In pastry and cookie products, it : – Prolongs softness during storage – Can help reduce fat and sugar content – Limits the appearance of syneresis – Gives body to the product – Adds flexibility and workability to sugar doughs
