Description

CMC finds use in gluten-free baking by providing dough with viscosity and bread with volume much like gluten proteins do. It also functions well in fillings as a thickener and in glazes as an agent to slow down sugar crystallization. In baked goods, like cakes, CMC is added to adjust the consistency of the batter, to increase product volume, to improve the quality of the finished product, to provide moisture retention, and to prolong freshness