blanose™ cellulose gum

chemistry: cellulosics

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Blanose™ cellulose gum, or sodium carboxymethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverage applications. In addition to modifying the behavior of water, cellulose gum is also useful in modifying flow, adding texture and enhancing mouthfeel.

Blanose™ cellulose gum is available in a wide range of grades with different viscosities, molecular weights, degrees of substitution and particle sizes. Products can also be customized to meet specific applications.

applications

application	benefits
bakery breads cake mixes, cakes muffins pie and pastry filling pita bread, pizza soft tortillas, dry masa flour	improves shelf life controls consistency thickens fillings retains moisture prevents syneresis improves volume and texture
beverages chocolate drinks coffee and teas concentrates/squashes fruit flavored drinks juice beverages instant powder drinks	suspends particles in cocoa drinks dissolves quickly in hot or cold water improves mouthfeel in low-sugar beverages replaces pectin improves clarity
dairy ice cream and milk cottage cheese cream cheese or spreadable cheese acidified milk drink yogurt and buttermilk drinks puddings soft serve ice cream	improves mouthfeel stabilizes proteins in low-pH dairy drinks prevents syneresis improves texture reduces ice crystal growth in ice cream
desserts and toppings icing and frosting water ice/ice pops sherbet chocolate or marshmellow topping and meringue marzipan	improves mouthfeel cost-effective thickener and stabilizer controls and reduces syneresis
meat emulsified meat and fish frozen fish meat casings	reduced cracking improved yield cost effective water binding
pet food caneed pet food dry pet food soft, semi-most pet food	canned pet foods thickens gravy and liquids binds water and meat juices to facilitate converying and filling operations inhibits fat migration semi-moist pet foods increases moisture retention improves sheen and appearance binds fines facilitates extruder operations dry pet foods provides instant viscosity for gravy-type products imparts desirable gloss to gravy-type products facilitates extrusion improves retention of pellet hardness pet-food gravy rapidly thickens the gravy retards softening of the pellet imparts a desirable gloss to wetted surfaces
prepared foods extruded onion rings or snacks instant fried noodles instant hot cereal instant dressings, soup mixes, spice mixes, and dips	aids emulsion increases breaking strength hydrates quickly stabilizes and thickens dry mixes
sauces and savory products barbeque sauce cheese sauce ketchup, mustard, mayonnaise, pickle relish salad dressings table/pancake syrup fruit preps and jams	cost-effective thickener and stabilizer controls and reduces syneresis

blanose™ cellulose gum

chemistry: cellulosics

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