Carboxymethyl Cellulose (CMC)2018-12-10T05:17:47-08:00
assorted muffins

CMC is used in baking for its thickening and stabilizing properties.

Carboxymethyl Cellulose (CMC)

Also known as Carboxymethyl Cellulose Gum, Sodium Carboxymethyl Cellulose, or Cellulose Gum


What is Carboxymethyl Cellulose?

CMC is a food grade water-soluble gum used for its thickening and stabilizing properties.

Origin

It’s derived from wood pulp.

Function

For desserts: CMC is used to thicken sauces and bind water.

For cakes: CMC is used to trap air bubbles, helping the batter retain air for volume and fine grain. It also helps retain moisture for extended shelf-life.

Application

For cakes, use at 0.25-0.75% based on flour. May need to increase liquid in batter by 30-50 oz. per ounce of CMC added.

9 Comments

  1. Kathryn Whitacre February 27, 2017 at 1:53 am - Reply

    Do you have a USA resource for the food grade CMC?

  2. Khan farhatullah tasleem Khan January 28, 2019 at 7:19 am - Reply

    Does cmc give rise / volume to cakes

    • Ana Rinck
      Ana Rinck January 29, 2019 at 11:08 am - Reply

      This is covered in this Function Section sentence: “For cakes: CMC is used to trap air bubbles, helping the batter retain air for volume and fine grain. It also helps retain moisture for extended shelf-life.”

  3. Meryem February 3, 2019 at 4:21 am - Reply

    Can we use it in dough donuts?
    If yes. what is please the recommended dosage for donuts?

  4. deepak February 9, 2019 at 12:59 am - Reply

    what is the effect of CNC on the shelf life of bread?

  5. deepak February 13, 2019 at 2:06 am - Reply

    does this have a role in other bakery products like bread bun puff pastries etc?

    • Ana Rinck
      Ana Rinck February 14, 2019 at 10:18 am - Reply

      Check out the video we filmed about this!

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