Jansen1 first discovered carboxymethyl cellulose at the end of World War I. It was initially proposed as a substitute for naturally occurring gums. Commercial production of carboxymethyl cellulose occurred closer to World War II.
Carboxymethyl cellulose can provide different functionality depending on its degree and uniformity of substitution by sodium ions, chain length and cellulose backbone. For example, CMC with uniform substitution is known for smooth flow properties and works well in frostings. CMC with non-uniform substitution is known to be thixotropic, forms a stable gel that becomes more fluid when agitated and reforms to a gel over time. Non-uniform substituted CMC works well in fillings or sauces.2
The degree of substitution (D.S.) for sodium carboxymethyl cellulose can be up to 3, but for food application the D.S. is typically between 0.6-0.95.3
CMC is derived from cellulose, the linear glucose based polymer found in plant material. Producing CMC is a two step process. In the first step, cellulose is suspended in an alkaline solution which opens the cellulose chains and allows water to enter. When this happens, the cellulose can react with sodium monochloroacetate and yield sodium carboxymethyl cellulose.2
Some baked good applications where carboxymethyl cellulose finds use include:
CMC has a tendency to lump when added to an application unless carefully mixed. Methods of addition to recipes include:2
In the United States, sodium carboxymethyl cellulose is affirmed as a Generally Recognized as Safe (GRAS) as a multi-purpose food substance under the following conditions:
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