CMC Powder Uses

Carboxymethyl cellulose (CMC) powder, also known as cellulose gum, is a common ingredient used as an additive in various cooking and baking applications.

CMC Powder Uses

This versatile powder has some unique properties that make it useful for enhancing texture, stability, and shelf-life of foods.

What is CMC Powder?

CMC powder is made from cellulose, derived from the cell walls of plants. The cellulose is processed with alkali and carboxymethyl groups are introduced, making the cellulose soluble and giving it some special characteristics.

CMC powder is an odorless, tasteless white powder that easily dissolves in hot or cold liquids to form a gel. It has hydrophilic (water-attracting) and hydrophobic (water-repelling) parts, allowing it to interact with both water and oils.

Key Takeaway: CMC powder is an additive made from plant cell walls that can interact with water and oils to provide useful properties.

Culinary Uses of CMC Powder

CMC powder has become very popular in cooking and baking applications due to its versatility. Here are some of the main uses:

Thickening Agent

One of the prime uses of CMC powder is as a thickening and gelling agent. Even small quantities can significantly increase the viscosity and thickness of sauces, gravies, desserts, and more.

It quickly hydrates and disperses in liquids, even cold ones, to form a smooth gel. The thickness remains stable across a wide pH and temperature range. This makes it useful for both hot and cold applications.


CMC powder functions as an emulsifier since it has both hydrophilic and hydrophobic regions. This allows CMC to interact with water and oil molecules, allowing the two normally immiscible substances to form an emulsion.

It efficiently stabilizes emulsions of oils or fats in water, preventing separation. This characteristic makes it ideal for products like salad dressings, mayonnaise, and peanut butter.

Water-Binding Agent

The hydrophilic nature of CMC powder allows it to tightly bind water molecules. This water-binding capacity is useful for retaining moisture in baked goods.

When used in bread doughs, CMC powder limits moisture loss. This helps bread stay fresher longer after baking.

Anti-Staling Agent

CMC powder is very effective at reducing starch retrogradation, the process that causes bread to stale. This anti-staling functionality keeps bread soft and fresh for longer.

Along with retaining moisture, CMC powder allows baked bread to maintain an appetizing soft texture for extended periods.

Gluten-Free Baking

Gluten-free baking lacks the gluten proteins that provide desirable structure and texture. CMC powder mimics some of the functions of gluten, providing viscosity and stretch.

Adding CMC powder helps improve the rise and volume of gluten-free bread. It also contributes to a better mouthfeel.

Ice Cream

In ice cream, CMC powder acts as a stabilizer and emulsifier to produce smooth texture and good melt resistance. It prevents formation of ice crystals and ingredient separation.

CMC interacts with milk proteins and fat to provide creamy body, help incorporate air, and slow melting. This allows ice cream to retain desired consistency.


CMC powder stabilizes beverage emulsions like those in coffee drinks. It evenly distributes flavor oils to prevent separation or floating.

It also adjusts mouthfeel, improves suspension of particles, and can prevent sugar sedimentation in sugary drinks.

Key Takeaway: As a versatile additive, CMC powder is used in cooking for thickening, emulsifying, moisture retention, and stabilizing.

How to Use CMC Powder

Using CMC powder properly is important for both functionality and safety. Here is a guide on using it:

  • Typical Usage Level: 0.2-1% by weight, depending on application
  • Hydration: Slowly sprinkle CMC powder into vigorously agitating vortex of water or other cold/hot liquids. Mix for 5+ minutes till fully dissolved. Using high shear mixing devices can help dispersion.
  • pH: CMC powder has stability across a wide pH range of 3-10. Acidic ingredients like lemon juice should be added after CMC is fully dissolved.
  • Heating: Do not boil solutions with CMC powder. Extended heating above 80°C can decrease viscosity.
  • Combining Gums: CMC powder can be blended with other gums like xanthan and guar gum for synergistic effects.
  • Storage: Store CMC powder in an airtight container in a cool, dry place away from direct sunlight. Kept dry, it has a long shelf life of 2-3 years.

Following these guidelines allows CMC powder to provide optimal functionality. Always start with small additions and test to find ideal usage level.

Specific Applications of CMC Powder

Here is a more in-depth look at some of the popular ways CMC powder is used:

Ice Cream

CMC powder is used in almost all commercial ice cream. It acts synergistically with other ingredients to provide ideal texture.

Typical usage level is 0.05-0.5%. Higher molecular weight CMC grades with degree of substitution around 0.9 are commonly used.

CMC hydrates easily in cold mixes and provides viscosity. It prevents formation of large ice crystals during freezing to ensure smooth, creamy results.

Along with stabilizing fat, CMC powder helps incorporate air bubbles produced during churning or extrusion. This air distribution contributes to desirable melt-resistant foam structure.

It also binds free water to give body and retard melt down. This produces ice cream that retains shape longer while being scooped or served.

Overall, CMC powder contributes to rich smoothness, easy scoopability from freezer, and slow melt of ice cream.

Gluten-Free Breads

In gluten-free formulations, CMC powder compensates for lack of gluten at 0.5-3% usage levels. Medium viscosity, high degree of substitution CMC around 0.9 is common.

CMC powder contributes to dough development by participating in cross-linking with proteins and starches. This provides some, but not all, of the framework normally formed by gluten.

The hydrated CMC particles act as filler to increase dough mass. This adds stability and reduces excessive bubbling during proofing.

In baking, CMC powder limits moisture loss to counter dryness of gluten-free products. This gives better volume and lighter texture.

Post-bake, it continues retaining moisture and forestalls staling. This keeps bread fresher longer with improved eating qualities.

Salad Dressings & Sauces

In emulsified products like salad dressings and sauces, CMC powder assists in dispersion and stabilization at 0.2-0.5%. Low to medium viscosity CMC around 50-400 cP, 2% solution works well.

The dual hydrophilic-hydrophobic nature allows CMC powder to act at the oil-water interface. This facilitates formation and stabilization of small, uniform oil droplet emulsions.

CMC increases viscosity of the water phase, limiting movement of droplets and aggregation. This helps suspend herbs and particulates to form homogeneous, shelf-stable emulsions.

Typical salad dressing formulas utilize CMC powder’s synergies with other hydrocolloids like xanthan gum. This imparts desired flow behavior and cling to salad ingredients.

For sauces, CMC powder provides reliable thickness, sheen development, and heat stability. It prevents thin coats from run off and gives sauces rich appearance.

Usage Level0.2-0.5% by weight
CMC GradeLow to medium viscosity, 50-400 cP 2% solution
Key PropertiesEmulsification, thickening, suspension, stability
Usage of CMC powder in salad dressings and sauces

Safety & Side Effects

CMC powder is generally recognized as safe (GRAS) for use in food by the FDA. For most people, consumption does not cause any negative effects.

However, some individuals may experience digestive issues with extremely high intakes. Very rarely, highly sensitive people can have severe allergic reactions to CMC powder.

Always start with small amounts of any new food ingredient to check for tolerance. Consult a doctor before using if you have concerns regarding consumption of CMC powder.


Is CMC powder vegan?

Yes, CMC powder is 100% vegan as it is plant-based, made from cellulose.

Can CMC powder be used for thickening gravy?

Yes, CMC powder quickly thickens gravies and sauces even when cold. Start with 0.2% addition and adjust as required.

Does CMC powder thicken while cooking?

CMC hydrates rapidly, even in cold liquids, to increase viscosity. Cooking does not significantly impact its thickness, allowing stable viscosity during heating or cooling.

Can CMC powder stabilize whipped cream?

Yes, at 0.5-1% usage levels CMC powder enhances whipping and provides good stability to whipped cream.

Can I make hot sauce with CMC powder?

Yes, 0.4-0.6% CMC powder works well to thicken and stabilize emulsified hot sauces containing oils/fats.


CMC powder is an incredibly versatile ingredient that serves a variety of functions like thickening, gelling, emulsifying, stabilizing, and moisture retention.

It improves texture and consistency in products ranging from ice cream to salad dressings owing to its useful interactions with water, oils, and other food components.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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