CMC prevents the agglutination and sedimentation of casein particles even at a nearly isoelectric pH range by adsorption over the surface of ampholytic casein particles. Furthermore, a small yield results in increase viscosity, which is responsible for the improvement of drink texture

Lowers fat, leads to ice micro-crystallization, and improves texture.

The hollow structure by CELISH leads to a reduction in cooking time and prevention of texture reduction due to boiling for pastas and bean-starch vermicelli (harusame).

Improves the form preservation of flour paste.

Provides excellent form preservation and moisture-loss prevention when added to creams, such as those found in cream-filled pastries or doughnuts.

Improves texture, form preservation, and moisture-loss prevention when added to sausages, hams, etc. and also works as a binder, in addition to the abovementioned qualities, when added to minced foods such as hamburgers and meatballs.

Improves texture, form preservation, and moisture-loss prevention when added to seafood paste products (boiled, pounded etc.)

Improves texture

Improves texture, form preservation, and moisture-loss prevention

Adding a small amount of CELISH to a fiber slurry aggregate aids binding ability and possibly enhances paper durability. Furthermore, when added to inorganic paper, only an extremely small amount of material is left over when the paper is burned. Moreover, addition of CMC makes the slurry itself viscous, prevents sedimentation, and makes it possible to impart hydrophilia to products easily.