Carboxymethyl Cellulose (CMC)

Extracted from vegetable cellulose, it gels with heat. It must first be mixed into a cold liquid by stirring vigorously, and then allowed to rest under refrigeration so it can hydrate and reach 4°C / 39°F, where its gelling properties are activated. CMC helps to reduce ice crystal growth and will never give the product a gummy texture, which occurs with some stabilizers when used in excess. It also makes the product highly heat shock resistant by promoting smaller air bubble formations, which also produces a highly desired smooth mouth feel. The amount used is between .30 to .45 percent of the total weight of the formula. It is recommended for sorbets and sherbets because it dissolves more readily in low-fat to nonfat liquids.