Discover the Versatility of Food Grade Sodium Carboxymethyl Cellulose
Enhance texture, stability, and binding in your food products with our premium CMC.
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Sodium Carboxymethyl Cellulose
Our Food Grade Sodium Carboxymethyl Cellulose (CMC-Na) is a high-purity, anion type linear macromolecule, offering exceptional thickening, stabilizing, and binding properties essential for a wide range of food applications.
- Experience enhanced mouthfeel and texture by utilizing CMC as a key thickener for beverages and juice drinks.
- Achieve superior stabilization and prevent ice crystal formation in ice cream formulations using our high-quality CMC.
- Improve the overall quality and consistency of instant noodles and baked goods with the excellent binding capabilities of CMC.
- Discover the benefits of using food grade CMC as a stabilizer in various dairy drinks and seasonings for better taste and shelf-life.
Transform Your Products with Unmatched Advantages
Exceptional Rheology Control
Leverage the thickening power of Sodium Carboxymethyl Cellulose to achieve the perfect viscosity for your food products, from thin beverages to viscous sauces.
Enhanced Product Stability
Ensure product integrity and shelf-life by employing CMC as a reliable stabilizer, preventing ingredient separation and maintaining consistent texture.
Superior Binding Performance
Improve the overall structure and reduce fragmentation in baked goods and processed foods with the effective binding properties of food grade CMC.
Key Applications
Beverages & Juice Drinks
Utilize CMC as a thickener and stabilizer to improve the mouthfeel and consistency of your beverages, enhancing the overall drinking experience.
Ice Cream & Frozen Desserts
Employ CMC to prevent ice crystal formation and improve the texture of ice cream, ensuring a smoother and creamier product.
Bakery & Confectionery
Our binding agent for bakery products enhances dough strength, moisture retention, and improves the texture of cakes, biscuits, and breads.
Instant Noodles & Pastas
Achieve optimal texture and cooking performance in instant noodles and fast paste foods by incorporating CMC for its thickening and binding properties.