CMC has been used in foodstuffs for more than 50 years and has increased
importance in the food industry for many applications. 
When compared to other natural hydrocolloids that are currently available CMC benefits from having a much more constant purity and consequent consistent performance.

CMC solubility in water and stability in a wide range of pH make it suitable for many formulation for which it can be used also for specific functions as following: 

• crystallisation regulator thanks to its ice-crystal growth control 

• viscosity stabiliser

• protein stabiliser

• texture improving agent

• emulsion stabiliser

• water retention aid

• moisture-binding agent

• suspending aid

• fat-absorption reducer, it has in fact no calorie value