White or slightly yellowish, almost odourless hygroscopic granules, powder or fine fibres.

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The function(s) performed by the food additive when used in cooking.

• Bulking agent - A filler substance that increases food bulk without increasing available energy value significantly

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Firming agent - Helps maintain firmness of fruits and vegetables or interacts with gelling agents to strengthen food structure

• Gelling agent - Facilitates the formation of a gel to change food texture

• Glazing agent - A substances that gives food a shiny appearance or provides a protective coating

• Humectant - A substance that helps prevent food from drying out

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

• Thickener - A substance that increases the viscosity of a food

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Carboxymethyl Cellulose
Cellulose gum
CMC
Na CMC
Sodium cellulose glycolate
Sodium CMC
Acetic acid; 2,3,4,5,6-pentahydroxyhexanal; sodium
Carboxymethyl cellulose sodium salt
Cellulose carboxymethyl ether sodium salt
Orabase

Collection of sources used to create this food additive summary.