Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
The sodium salt of a carboxymethyl ether of cellulose,
which has been partially hydrolyzed by enzymatic treatment with
food-grade Trichoderma reesei cellulase. Primarily it is used
as a stabiliser with fat extending properties but also as a
carrier, glazing agent and thickener. Gives food a firmer texture
by preventing the breakdown of emulsions in food.
Used in many products including soft drinks, coffee whitener,
low-fat and reduced fat foods, cream, cheeses, spreads, dairy
based desserts (puddings, custards etc), confectionary, batters.