Mainly used in food additive .
Acid milk drink, yoghurt
CMC in acid drinks provides protein stability and mouthfeel. It prevents the coagulation and settling of milk proteins .

By choosing from a range of CMC, various textures and mouthfeel sensations can be obtained.
 
Ice cream
In ice cream,  CMC prevents the formation of coarse ice crystal, even upon long storage periods with low, controlled temperatures.

It gives the ice cream excellent melting properties and a good control of overrun.

Bread and cakes
In ready mix powders for cake preparation,  CMC can control the dough viscosity and improve the tolerance to water variation.

In flat bread (tortillas, pita etc.) CMC increases shelf life, improves rollability and flexibility and prevents the bread from drying up (cracking).

In regular bread and cakes, CMC adds volume and softness to the crumb as well as longer shelf life.

Beverage, juice and squashes
In beverages, CMC improves moothfeel, prevents oil ring formation as well as stabilises the fruit pulp.

Instant noodles
Used in instant noodles,  CMC reduces the oil-uptake as well as increases toughness and cook-resistance.