Salt Cellulose Gum

Cellulose gum, also known as carboxymethylcellulose (CMC), is a modified form of cellulose, a natural polymer found in plant cell walls. It is produced by chemically treating cellulose, often derived from wood pulp or cotton, to make it soluble in water. This process results in a white, odorless powder that dissolves easily in liquids.

Cellulose gum is primarily used as a thickening agent and stabilizer in foods. It helps to improve texture, prevent ingredients from separating, and give products a smoother mouthfeel. You'll find it in a variety of foods like ice cream, baked goods, sauces, and dressings.

In the U.S., cellulose gum is generally recognized as safe (GRAS) by the FDA for use in food. It is not absorbed by the body and passes through the digestive system unchanged, meaning it contributes no calories. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have also evaluated cellulose gum. Evidence does not suggest adverse health effects from typical dietary intake.