Cellulose gum, also known as carboxymethylcellulose (CMC), is a food additive commonly used in the food industry as a thickener, stabilizer, and emulsifier. It is derived from cellulose, a natural polymer found in plants, and is widely used in a variety of food products, including baked goods, dairy products, beverages, and sauces. In this article, we will take a closer look at cellulose gum, its properties, uses, safety, and potential risks.
Properties and Production of Cellulose Gum
Cellulose gum is a water-soluble polymer derived from cellulose. It is made by treating cellulose with a chemical called monochloroacetic acid, which causes the cellulose to become carboxymethylated. This means that carboxymethyl groups (-CH2-COOH) are added to the cellulose backbone, which gives it new properties such as increased solubility in water and improved binding and thickening abilities.
Cellulose gum is a white to off-white powder that is odorless and tasteless. It is highly soluble in water, but insoluble in most organic solvents. It has a high viscosity, which means it has the ability to thicken liquids, and it forms gels in the presence of certain ions, such as calcium. The viscosity and gel-forming properties of cellulose gum can be adjusted by changing the degree of carboxymethylation, which affects the number of carboxymethyl groups on the cellulose backbone.
Uses of Cellulose Gum in Food
Cellulose gum is a versatile food additive that is used in a wide range of food products to improve their texture, stability, and appearance. It is commonly used as a thickener, stabilizer, and emulsifier in baked goods such as bread, cakes, and pastries, to improve their texture and increase their shelf life. In dairy products such as yogurt, ice cream, and cheese, it is used to improve their texture, prevent separation, and increase their stability. In beverages such as soft drinks and juices, it is used to stabilize the liquid and prevent separation.
Cellulose gum is also used in sauces, dressings, and condiments such as ketchup, mayonnaise, and mustard, to thicken them and improve their texture. It is used in meat products such as sausages and meatballs, to improve their binding properties and prevent them from falling apart during cooking. It is also used in low-fat and reduced-calorie foods, to replace the fat and improve the texture.
Safety of Cellulose Gum in Food
Cellulose gum has been extensively studied for its safety in food, and it has been found to be safe for human consumption at the levels used in food products. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of 0-25 mg/kg body weight for cellulose gum, which is the amount of cellulose gum that can be consumed daily over a lifetime without any adverse effects.
Studies have shown that cellulose gum is not toxic, carcinogenic, mutagenic, or teratogenic, and it does not cause any adverse effects on the reproductive system or development. It is not metabolized by the body and is excreted unchanged in the feces, so it does not accumulate in the body.
However, some people may have an allergic reaction to cellulose gum, which can cause symptoms such as hives, itching, swelling, and difficulty breathing. These reactions are rare but can be severe in some cases. If you experience any of these symptoms after consuming a food product containing cellulose gum, you should seek medical attention immediately.
Potential Risk
Another potential risk of cellulose gum is that it may cause digestive issues in some people, particularly those with sensitive digestive systems. This is because cellulose gum is a fiber and can have a laxative effect in high doses. Some people may experience bloating, gas, and diarrhea after consuming large amounts of cellulose gum.
It is also worth noting that while cellulose gum is derived from cellulose, which is a natural substance, the chemical process used to make cellulose gum involves the use of monochloroacetic acid, which is a synthetic chemical. Some people may be concerned about the use of synthetic chemicals in their food, and prefer to avoid them.
In addition, some people may have ethical concerns about the use of cellulose gum in food products, as it is derived from plants and may contribute to deforestation and other environmental issues. However, cellulose gum is typically made from sustainably sourced wood pulp or cotton linters, which are byproducts of the cotton industry, so its environmental impact is relatively low.
Conclusion
Overall, cellulose gum is a safe and widely used food additive that provides many benefits to food products. It is an effective thickener, stabilizer, and emulsifier that can improve the texture, stability, and appearance of a wide range of food products. While there are some potential risks associated with its use, such as interference with nutrient absorption and digestive issues, these are generally minor and can be avoided by consuming cellulose gum in moderation. As with any food additive, it is important to follow the recommended dosage and to be aware of any potential allergies or sensitivities.