Cellulose Gum Works Many Ways

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A frosty glass of orange juice sits in a metal bowl of ice, surrounded by oranges.

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# HERCULES

# Cellulose Gum Works Many Ways

# Hercules cellulose gum, purified sodium carboxymethylcellulose, is a versatile, hydrophilic colloid, val-uable when used in processed foods where purity, uniformity, and texture control are important. Its ap-plications are practically limitless. In orange drinks, for example, cellulose gum provides desirable body and mouth-feel, while reduc ing settling of pulp particles. As an ingredient in dehydrated fruits and vegetables, it aids reconstitution. In ice cream, excellent "chew" and texture control of cellulose gum make it the industry's standard. Because of its thickening action and water-binding characteristics, it retards water separation in starch products, such as pie fillings and puddings, and tends to improve yield and reduce fat absorption in doughnut mixes. Economy, price stability, and un-urpassed uniformity are but a few more of the plusses of Hercules cellulose gum.

[additional notes]

The frsoty glass and fresh oranges are meant to show quality and taste.

(Francesca Carmaz)