Sodium carboxymethyl cellulose can be added to a variety of foods, the most common ones are:
Dairy products: such as yogurt, milk drinks, etc., can improve texture and stability.
Beverages: including fruit juice drinks, carbonated drinks, etc., help increase taste and stability.
Frozen foods: such as ice cream, etc., can control ice crystal formation.
Baked foods: such as bread, cakes, etc., can improve dough handling and water retention.
Seasoning sauces: such as ketchup, salad dressing, etc., play a role in thickening and stabilization.
Jelly, pudding foods: help shape and maintain shape.
