Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Cross-linked sodium carboxymethyl cellulose is semi synthetic
polysaccharide that consists of glucose monomer chains which
form a major component of plant cell walls and fibres.
Cross-linked sodium carboxymethyl cellulose is used in food
as an emulsifier to maintain a uniform mixture between two or
more unblendable mixutres. For example a mixture of oil and
water. Used in many products including pasteurised products,
ice-creams, cheeses, dairy products, batters, baked emulsions
and spreads, breakfast cereals, and bakery goods.