Most processed food products contain carboxymethyl cellulose gum, also known as CMC (-CH2-COOH). CMC is commonly used as a viscosity modifier or thickener, and to stabilize emulsions in products such as ice cream, yogurt and milk. CMCs also control crystallization, moisture retention and fat uptake to give food producers the best possible composition and results for their products.
It is also a constituent of some of the popular beverages and syrups, frozen doughs, salad dressing, processed cheese products, meat products, concentrate juices, squashes and beverages.
AkzoNobel offers a wider range of food-grade cellulose gums – trademarked Akucell® – than anyone else in the world.
PowerPoint Presentation: Akucell in Baked Goods
MSDS – Akucell CMC Food Grade Cellulose Gums
Product Spec Sheet – Akucell AF3265
Product Spec Sheet – Akucell AF2781W
Product Spec Sheet – Akucell AF0305
Product Spec Sheet – Akucell AF1985
Product Spec Sheet – Akucell AF2781
Product Spec Sheet – Akucell AF2785
Product Spec Sheet – Akucell AF2785W
