Sodium Carboxymethylcellulose Gum
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What it is
Sodium carboxymethylcellulose gum is a modified form of cellulose, a natural fiber found in plants. It is made by treating cellulose with chemicals to create a water-soluble compound. This process results in a white, odorless powder that dissolves easily in water.
Why it's used
Manufacturers use sodium carboxymethylcellulose gum as a thickener, stabilizer, and emulsifier. It helps improve the texture and consistency of foods, preventing ingredients from separating. It is commonly found in baked goods like cakes and cupcakes, as well as in ice cream, sauces, and dressings.
Health notes
In the United States, sodium carboxymethylcellulose gum is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is not metabolized by the body and passes through undigested, meaning it contributes no calories. International bodies like JECFA have evaluated it and established acceptable daily intake levels. Current research does not indicate significant health concerns associated with its consumption at typical dietary levels.
Allergen info
Sodium carboxymethylcellulose gum is not derived from any of the nine major allergens. It does not contain gluten.