Aqualon™/Blanose™ cellulose gum and Benecel™ modified celluloses are popular food gums with a wide range of applications. These food additives are used as thickeners, stabilizers, and emulsifiers in various food and beverage products.

Cellulose gum, also known as sodium carboxymethylcellulose (CMC), is an economical thickener and stabilizer that modifies the behaviour of water. It is useful in suspending solids and modifying the flow and texture of food products.

Additionally, Aqualon cellulose gum can form strong, oil-resistant films, making it a valuable additive in food packaging. In beverage concentrates, both alcoholic and non-alcoholic, and powdered drink mixes, cellulose gum adds a pleasant, clean mouthfeel.

Benecel™ modified celluloses, including methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), are versatile food gums with a unique polymeric structure that improves cohesion, texture, and mouthfeel. These food additives can perform a variety of functions depending on their type, grade, use level, and conditions. They can provide thermal gelation, film formation, thickening, binding, and water retention, making them useful in a variety of food products.

One of the unique features of Benecel MC and HPMC is their ability to reversibly gel at elevated temperatures. This means that they can form a gel at a specific temperature and revert to a liquid state when the temperature changes, which is particularly useful in the production of food products that require heating and cooling processes.

Overall, Aqualon™/Blanose™ cellulose gum and Benecel™ modified celluloses are valuable food additives that can improve the texture, mouthfeel, and stability of a wide range of food products. However, as with any food additive, it is important to use them in appropriate amounts and follow regulatory guidelines to ensure their safety for consumption.