Cellulose Gum

A highly purified stabilizer with thickening properties for a range of neutral and low-pH applications

Cellulose gum, also known as Sodium CMC or Sodium carboxy-methylcellulose, is a food ingredient derived from cellulose, the most abundant organic compound on earth.

Cellulose is found in the cell walls of all plants and is typically the biggest source of insoluble fiber in fruits and vegetables. Cellulose gum is often used in foods and beverages to create texture and improve mouthfeel, as well as to retain moisture and stabilize recipes.

We’re a global leader in cellulose gum and other cellulose derivatives such as methylcellulose and hydroxypropyl-methylcellulose. Our products have helped enable some of the most popular food trends with flexitarian, plant-based and gluten-free recipes.

Key Benefits

Adds viscosity
Creates texture and improves mouthfeel
Retains moisture
Stabilizes recipes

Downloads:

Cellulose Gum Brochure

DuPont Cellulosics Sustainability Infographic

Plant-based

Cellulose gum has helped enable some of the most popular flexitarian and plant-based food trends through its ability to add viscosity, bind water and stabilize drinks.

Digestive health

Cellulose gum is especially useful in food applications for patients with dysphagia.

Product	Benefit	Application
TEXTURECEL™ Binds water and provides texture while maintaining freshness. Texturizes Thickens Stabilizes Controls the rheology/viscosity of aqueous food formulations Provides high water-binding capacity and reduces syneresis Provides excellent freeze-thaw stability Contributes film-forming properties that enhance mouthfeel and can be used to create barriers	Compatible with other hydrocolloids Soluble in cold and hot water Odorless, with no impact on flavor or color Protects against the effects of heat Stabilizes solids during heating Prevents phase separation	Neutral pH applications including: Bakery Beverages Culinary Dairy Frozen desserts Meat, poultry and seafood Plant-based food Soups Sauces
CLEAR+STABLE™ The clear choice for food and beverage stability. Thickens Provides protein protection in acidic dairy or plant-based products Stabilizes acidified beverages, sauces and other products Prevents turbidity, flocculation, sedimentation, and phase separation	Excellent clarity in low pH beverages Neutral taste Helps maintain the stability of acidic products throughout their shelf life	Low pH/Acidic applications including: Dairy beverages Wine Drinks Sauces

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Cellulose Gum

A highly purified stabilizer with thickening properties for a range of neutral and low-pH applications

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