CMC Powder

CMC (Carboxy methyl cellulose) is a food additive that is used as a thickening, emulsifying, anti-caking, and preservative agent.  CMC is used for stabilizing ice creams and is largely used in baking preparations to add "body" to the food. For this all you have to do is mix the CMC Powder in water and then add it to the ice cream mix. It is non toxic & therefore very suitable for use in food formulation.

CMC is used in the preparation of bakery products like breads and cakes. The use of CMC gives the bread loaf a much improved quality at a reduced cost.It gives cakes good volume, make it more tender and keep their freshness longer. The optimum concentration to be used will depend on different parameters, but in most cases about 3-4% on the weight of flour is adequate.

CMC is used as an emulsifier in producing high quality biscuits. Due to CMC, fat disperses uniformly in the dough and hence helps achieve well-shaped biscuits without any distorted edges. It can help to reduce consumption of egg yolk or fat used in making biscuits, thus achieving economy.

Use of CMC in candy preparations ensures smooth dispersion of flavour oils, improves texture & quality. They are used in chewing gums, margarines and peanut butter as emulsifier.

CMC Powder has to be stored in air tight containers. Placing it in the refrigerator increases the shelf life.

Mango Ice Cream
Ingredients: * 750 ml milk * 1 1/2 tbsp Bakers Cornflour  * 1 tbsp Bakers GMS Powder * 1/4 tsp Bakers CMC Powder  * 6 tbsp sugar  * 2 tbsp milk powder or condensed milk *  1 cup cream  * 3 large mangoes (2 mango pulp) * 1 mango, chopped  * 1/2 tsp mango essence  * 1/2 cup cream

Method: Divide the milk into two. 100ml to mix ingredients and 650 ml to boil.

Mix the Bakers Cornflour , Bakers CMC Powder and Bakers GMS Powder thoroughly in the milk set aside for the purpose. Strain  and mix with boiling milk. Thicken till it coats back of spoon. Remove from fire add sugar.

Allow to cool Keep in freezer to set. After 5-6 hour, when set, beat it nicely,till fluffy. Add fresh cream and refrigerate.

After 2 hours again churn & set. Add mango pulp , mix well and decorate with mango pieces. Set it again, serve after setting.
Banana, Chickoo, Pineapple ice creams can be made in the same way.

From recipe by Rajni Ahuja, 3.3.2004