A versatile thickener, stabilizer, and film former widely used in beverages, bakery, frozen desserts, and sauces.

Key Benefits

• Provides viscosity and stabilizes emulsions

• Prevents ice crystal formation in frozen desserts

• Improves texture and shelf stability in bakery products

• Forms clear, flexible edible films

• Plant-based, vegan, gluten-free, non-GMO, Kosher (K)

• Available in 2-oz, 8-oz, and 16-oz packs

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Carboxymethyl Cellulose (CMC / Cellulose Gum)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Carboxymethyl Cellulose (CMC), also called Cellulose Gum, is a hydrocolloid derived from cellulose. It thickens, stabilizes, and binds water effectively. In frozen desserts, it helps control ice crystals; in beverages, it keeps particles suspended; in baked goods, it improves texture and extends freshness.

Popular Uses

• Frozen Desserts: Prevents ice crystal growth in ice cream and sorbets

• Beverages: Stabilizes fruit pulp and cloudiness

• Bakery: Extends shelf life and improves crumb texture

• Sauces & Dressings: Provides smooth viscosity and stability

• Edible Films: Creates clear, flexible coatings for food and pharma

How to Use

• Dosage: 0.3%–1.0% by weight (application-dependent)

• Hydration: Disperse in water under strong agitation; dissolves in hot or cold water

• Compatibility: Works across wide pH ranges and with many other hydrocolloids

Pro Tips

• Blend with sugar or dry ingredients first to avoid clumping.

• For frozen desserts, use with guar gum or carrageenan for a synergistic effect.

• Works well in gluten-free baking for improved structure and softness.

Pair With

• Guar Gum — enhances freeze-thaw stability in ice cream

• Carrageenan — improves suspension and mouthfeel in dairy beverages

• Pectin — for fruit fillings and gels requiring stability

Storage & Shelf Life

• Keep sealed in a dry, cool place.

• Shelf life: up to 2 years.

Why Cape Crystal

• Premium-grade CMC for consistent hydration and performance

• Trusted in food, beverage, and R&D applications

• Backed by technical documentation and customer support

Frequently Asked Questions

Q: What is Carboxymethyl Cellulose (CMC) used for?
A: It’s used as a thickener, stabilizer, and film former in frozen desserts, beverages, bakery, sauces, and edible coatings.

Q: How much CMC should I use?
A: Typical dosage is 0.3%–1.0% by weight depending on the application.

Q: Does CMC prevent ice crystal growth in ice cream?
A: Yes — it binds water and improves texture, reducing ice crystals during storage.

Q: Is CMC natural and safe?
A: Yes. It’s plant-derived, food-grade, vegan, gluten-free, non-GMO, and Kosher.

Q: Can CMC be combined with other gums?
A: Yes — it works synergistically with guar gum, carrageenan, and pectin.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Best stabilizer for my homemade ice cream — smooth and creamy.”
⭐️⭐️⭐️⭐️⭐️ “Improved the softness of my gluten-free bread dramatically.”

Call to Action

Enhance stability, creaminess, and shelf life with Cape Crystal Brands Carboxymethyl Cellulose. Available in 2-oz, 8-oz, and 16-oz packs.

 Read more about cellulose gum