Carboxymethylcellulose

Carboxymethylcellulose (CMC) is a type of cellulose gum, a long-chain molecule derived from plant fiber. It is made by chemically modifying cellulose, often from wood pulp or cotton linters, to make it soluble in water.

CMC is used as a thickener, stabilizer, and emulsifier in a wide variety of food products. It helps improve texture, prevent ingredients from separating, and give foods a smoother mouthfeel. It is commonly found in baked goods, ice cream, sauces, dressings, and beverages.

In the United States, CMC is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated CMC and found it safe for consumption within typical dietary levels. Some research has explored its potential effects on gut health and blood sugar, but evidence is mixed and more study is needed.