Louis Francois CMC is a professional texturizing agent made from sodium carboxymethyl cellulose, also known as cellulose gum or E466. It is used to bind, thicken, stabilize, and retain water in pastry, bakery, dairy, sauce, and frozen dessert applications. Because it is soluble in both hot and cold water and remains stable through heat and freezing, it is one of the most versatile functional ingredients in this range.
Use
CMC can be dispersed into cold or hot water and is usually blended with dry ingredients before being added to the recipe. It is especially useful when you need better water retention, smoother texture, improved freeze-thaw stability, or more control over the consistency of doughs and pastes.
Recommended Dosage
Use according to the formula and desired texture. There is no universal dosage because CMC is used across many different product categories.
Applications / Practical Uses
CMC is suitable for ice cream, dairy products, sauces, pastry products, biscuits, bakery doughs, and sugar gum pastes. In practice, it helps prevent ice crystals in frozen desserts, stabilizes emulsions in sauces, reduces syneresis in pastry products, improves dough consistency, and gives sugar pastes better flexibility and handling.
Observations
CMC is an off-white powder that is odourless and tasteless. It is derived from wood cellulose, has a pH of 6.5–8.5 in 1% solution, and a viscosity of 2500–4500 mPa.s. It is also rich in soluble fiber and is suitable for Halal, Kasher, Vegetalian, and Vegetarian use.
Origin
CMC is obtained from powdered pure cellulose from wood, the structural material found in the hard parts of plants.
