It can replace the functions of gelatin, agar, and sodium alginate, reduce production costs, improve food grade, and improve taste, health,, and extend shelf life. It is one of the indispensable food additives in the food industry. It is now widely used in cold drinks, canned food, candy, pastries meat products, biscuits, instant noodles, rolled noodles, quick-cooking food, quick-frozen snacks, and various solid and liquid beverages, lactic acid drinks, products, and alcoholic beverages.

Marshmallows: Since CMC can prevent the product from dehydrating and shrinking, and also make the structure fluffy, when it is with gelatin, it can significantly increase the viscosity of gelatin. High molecular weight CMC (DS1.0) should be selected.

Ice cream: CMC low viscosity at higher temperatures, and the viscosity increases when cooled, which is conducive to improving the expansion rate of the product and is easy to operate. CMC with a of 250~260MPa·S (DS0.6) should be selected. The reference dosage is less than 0.4%.

uice drinks, soup, seasoning sauce, and instant solid drinks: Since CMC has good rheological properties (pseudoplasticity) and a pleasant taste, and its good suspension stability makes the product's flavor and taste uniform. For acidic fruit juices, it is required to have a uniform substitution degree, and if a certain proportion of other-soluble additives (such as xanthan gum) is compounded, the effect will be better. High viscosity CMC (DS0.6~0.8) be selected.

Instant noodles: When 0.1% CMC is added, it is easy to control the moisture content, reduce the oil absorption, and can increase gloss of the noodles.

Dried vegetables, tofu skin, and dried bean curd, etc., dried food: It has good rehydration, easy to hydrate and has a better appearance. High viscosity CMC (DS0.6) should be selected.

Noodles, bread, and quick-frozen food: It can starch from aging and dehydrating, and control the viscosity of the paste. If it is used with konjac powder, xanthan gum, and certain other emifiers, phosphates, the effect will be better. Medium viscosity CMC (DS0.5~0.8) should be selected.

Orange juice, orange gran, coconut juice, and fruit tea: Since it has good suspension support, it is better when combined with xanthan gum or agar. Medium viscosity CMC (DS06) should be selected.

Soy sauce: Adding salt-resistant CMC to adjust its viscosity can make the soy sauce taste delicate and smooth.

CMC is continuously in the field of food. In recent years, research on the application of sodium carboxymethyl cellulose in wine production has also been carried out.