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Ice Cream Formulation: Benefits of CMC Stabilizer

Release Time:

Jul 23,2026

Ice Cream Formulation: Benefits of CMC Stabilizer
Sodiumcarboxymethylcellulose (CMC, or cellulose gum) is a crucial stabilizer in ice cream. It prevents the growth of large ice crystals, improves mouthfeel, creates a smoother texture, stabilizes the emulsion to prevent fat separation, and enhances shape retention and melt resistance.
Key applications and benefits—Ice crystal control: 
CMC inhibits the growth of large ice crystals during freezing and storage, ensuring the ice cream maintains a smooth, creamy, and grit-free texture.
Melt resistance: It imparts excellent freeze-thaw stability to the ice cream, allowing it to better withstand sudden temperature fluctuations and resist melting while being consumed.

Key words：

Sodiumcarboxymethylcellulos

cellulose gum

stabilizer

CMC

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