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1. Thickening: CMC can produce high viscosity at low concentration.It also acts as lubricant. 2. Water retention: CMC is a waterbinder, helps increase shelf life of food. 3. Suspending aid: CMCacts as emulsifier and suspension stabilizer, particularly inicings to control ice crystal size. 4. Film forming: CMC canproduce a film on the surface of fried food, eg. instant noodle,and prevent absorption of excessive vegetable oil. 5. Chemicalstability: CMC is resistant to heat, light, mold and commonly usedchemicals. 6. Physiologically inert: CMC as a food additive has nocaloric value and can not be metabolized.