2 March 2024

CMC is a component found in common food products such as cakes, ice cream, and cookies, yet many people are unaware of the product’s use. So, in this article, it is explained what is CMC and its characteristics, in addition to mentioning some of the foods where it can be obtained. In the same way, there is talk about the effect of CMC on fondant and ice cream, as well as on other products outside of confectionery.

What is its chemical composition?

Many compounds, substances and chemical elements are used in confectionery that provide flavor, color and even textures to certain foods. So, they seek to alter the raw material in some way, in order to produce a rewarding experience when tasting a meal, a dessert or a sweet. One of these substances is CMC, which has various functions in confectionery, as well as uses in the pharmaceutical industry due to chemical applications.

The initials CMC identify the compound called CarboxyMethylCellulose, which is also known as Tylose, cellulose gum or caramel. It is an organic compound that is derived from cellulose and is composed from carboxymethyl groups, in addition, it has carbon bonds. hydroxyl groups. It is possible to distinguish between the sweet version of CMC used in confectionery and the sodium caramel used in medicines.

CMC Features

The product or compound known as CMC has chemical properties and characteristics that make it one of the most used resources in confectionery and even in other areas such as pharmaceuticals.

  • CMC is described as a gelling agent and food additive.
  • It is used in confectionery, pharmaceuticals and some textiles.
  • this substance does not emit any odor.
  • It is a semi-synthetic product.
  • It is not toxic or harmful to health.
  • It is only poured in small amounts, as it produces strong effects.
  • Its chemical formula is RnOCH2-COOH.
  • It is soluble in liquids to a degree of 20 mg/ml.
  • CMC is obtained from cellulose.

How is CMC used in ice cream?

CMC or carboxymitylcellulose is a food additive, whose main functions are to be a stabilizer or thickener. It is a powder that has a yellowish or beige color that is mixed with other substances to achieve a specific purpose. It works with liquids such as ice cream, where it is used so that they do not melt quickly when they come into contact with the environment. Similarly, CMC can cause them to become creamy when added with more milk, due to its viscosity.

Role of CMC as an ice cream stabilizer

In ice creams, CMC fulfills the function of stabilizer in the same way that it does with other liquids such as soup, jams, creams and other products derived from milk. Its function is to make any liquid acquire a more viscous form, so that they become thicker and can retain moisture inside.

Benefits of CMC on the texture and consistency of ice creams

The CMC provides ice cream with resistance to acidic media, since it allows them to retain their moisture. As a recommendation, if you want to use CMC with ice cream, the ideal is to add at least a gram and a half maximum two and a half grams for every liter of ice cream.

What is CMC powder in fondant?

In confectionery, CMC is used in a mixture whose function is stabilize the duce masses, so that this powder produces that the products can be molded in a simpler way. In this way, when working with fondant, adding a little carboxymethylcellulose will result in a more elastic mass, therefore, the pastry chef will be able to control it easily.

How does CMC improve the manageability and stability of fondant?

Cellulose gum is used to thicken masses and other fibers that come from vegetables, so that it provides a better texture to products, such as fondant and other masses such as sugar paste, molding dough or making figures. In this way, the person who works in confectionery will have the ability to stretch the dough without worrying about it breaking. Likewise, when the fondant has CMC in its structure, the paste or dough can dry quickly if there is humidity in the weather.

It is important to note that CMC is only added to the mix in small amounts and, in the case of doughs, granulated sugar is sometimes added to obtain better consistency. Thus, when working with fondant, marzipan or an elastic covering it is recommended add half to one tablespoon of CMC for every pound of dough prepared. Once the powder is poured with the other ingredients, it is necessary to let it dry for a couple of hours before proceeding to mold.

What is the CMC in pastry in Colombia?

In different countries around the world, carboxymethylcellulose powder is distributed in markets and businesses under different names, which vary depending on the company that creates it. On some sites they sell it as ‘Tylose’, ‘gum tragacanth’, ‘Wilton’ and others. However, in Colombia it is obtained as CMC powderbeing one of the few countries that trade it under the original name.

In Colombia, the CMC is very important for the mixture in the ice creams, since it helps to the mixture hardens In the same way, it is a tool that combats the humidity that exists in several regions of the country, which produces that the ice cream has a good consistency and does not melt in the heat.

Examples of recipes and confectionery products that use CMC

There are a large number of examples of culinary products where CMC is used as one of the components that the ingredients have, it is important to know this difference, since CMC will not appear in recipes as an ingredient. for this reason, it is a child element that is added to the masses, to the fondant or to the mixture of the ice creams to obtain better consistency.

  • Ice creams: They have CMC in the mixture so that it is thick and does not melt quickly.
  • In Cakes or pastries: The CMC is present in the mixture of the fondant or mass that works as a cover for the biscuit.
  • Biscuits: CMC is used so that the dough becomes rigid and can be stretched without breaking.
  • Jellies: CMC is applied in the mixture for pills that replace flavorless jellies.
  • Sweet sauces.
  • Fillers in some foods.
  • peanut butters, margarines and caramels: The CMC is a fundamental tool for mixtures to go from a liquid state to a creamy and viscous one.
  • creams and soups: Produces viscosity.
  • Sugary drinks: CMC produces a thick sensation in the liquid.

What is the CMC in chemistry?

CMC has other uses outside of kitchens and the world of confectionery, as it is also applied as an ingredient in pharmaceutical products for medical purposes. For example, in the non-nutritive syrups It is used as a thickener in order for the liquid to acquire a more consistent shape. Likewise, CMC is one of the components of the new gels used in corneal, thoracic and heart surgeries.

CMC powder is also used in the wine fermentation process because the substance prevents the precipitation of salts, although this only occurs with white wines. In addition, the viscosity of glycerin is achieved thanks to the effect of CMC. For its part, in the textile industry it is applied in adhesives for paper thanks to the qualities of CMC. Among its characteristics, this product stands out because the powder does not produce an odor, it does not stain the paper, it can be easily removed and it does not attract insects.

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