Carboxymethyl Cellulose
The short version
A modified cellulose gum used to thicken, stabilize, and add texture in many processed foods.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Produced by chemical modification of cellulose from wood pulp or cotton, by reacting with sodium hydroxide and chloroacetic acid. Developed in Germany in the early 20th century.
How it's used
Used in ice cream, baked goods, sauces, low-fat spreads, dietetic foods, and pharmaceuticals. Provides body and prevents ice crystal growth in frozen products.
Safety profile
No ADI specified by JECFA. Recent animal and human studies have raised concerns that some emulsifiers, including CMC, may alter the gut microbiome and promote low-grade inflammation. Evidence in humans is still emerging.
Physical & chemical properties
White granular powder, soluble in hot and cold water. Forms clear, viscous, pseudoplastic solutions.
Regulation worldwide
Permitted globally with no quantitative restrictions in most jurisdictions.
Educational information only. Not medical or dietary advice.