1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.

2. Water retention: CMC is a water binder, helps increase shelf life of food.

3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.

4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.

5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.

6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.                                                                                                                                               http://www.s-cmc.com/