Functionality of CMC

CMC is soluble in cold water and mainly used for controlling viscosity without gelling. As its viscosity drops during heating, it may be used to improve the volume yield during baking by encouraging gas bubble  formation. Its control of viscosity allows uses as thickner, phase and emulsion stabilizer (e.g with milk casein), and suspending agents.  CMC can be used for its water-holding capacity as this is high even at low viscosity, particularly when used as Ca²⁺ salt.  Thus it is used for retarding staling and reducing fat intake into fried foods.

CMC is compatible in solution with most common food ingredients including protein, sugar, starches and other hydrocolloids. Like other water-soluble gums it forms films by casting and evaporating the water from solutions and clear films may be obtained. Better strength and flexibility of such films result when they are prepared with high viscosity type CMC.