Carboxymethyl Cellulose
- INCI:
- Cellulose Gum
- Also known as:
- CMC · Cellulose gum · E466 · Sodium Carboxymethylcellulose
Water-soluble cellulose derivative, used as a thickener, stabilizer and moisture-retention agent in food formulations. It helps control ice crystal formation and stabilize proteins in acidic beverages. It is also used as a thickener and emulsion stabilizer in cosmetics, household care, pharmaceuticals, veterinary, nutraceuticals and industrial applications, in different viscosity grades.
Functions
Typical applications
- Ice cream
- Dairy and acidic beverages
- Bakery and pastry
- Sauces
- Cosmetics, household care and industrial formulations
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See the full line: Rheology modifiers →Agar Agar
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Hydrocolloid obtained from marine algae that forms firm gels that remain stable at relatively high temperatures. It is a non-animal alternative to gelatin in confectionery and pastry, and it is also used as a culture medium in laboratories. Dosage is adjusted to the desired texture and in accordance with applicable regulations.
Carrageenan
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Hydrocolloid extracted from citrus peels, a classic reference for gelling and building texture in confectionery and fruit preserves. Depending on the type, it gels in the presence of sugar and acid or with calcium, allowing it to be adapted to products with different solids content. It is used in accordance with applicable food additive regulations.
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Animal-derived protein with thermoreversible gelling capacity, a classic in confectionery and desserts. It provides elasticity, gloss, and a melt-in-the-mouth texture that is difficult to replicate with other hydrocolloids. It is offered in different gel strength grades according to the formulation requirement.