9oz CMC Powder, Pure Tylose Powder for Fondant, Ice Cream Stabilizer, Food Grade Carboxymethylcellulose Thickener and Water Retention Agent for Cake, Frozen Foods, Candy, Yogurt, Gum Paste

Works great on fondant for hardening.

Used to make some sugar glue. Worked well.Reasonably priced at ten dollars.Recommended - 5 stars

I use this to give some texture/creaminess to my hot chocolate and chai masala. I use a milk frother and it works great.

I used this in my ice cream that I made with my Creami. It works OK, I did a side-by-side comparison with an without CMC and the the batch with CMC came out less ice and creamier, but a little less so than I was hoping for. As far as I understand it reduces the amount of ice crystal formationI have since learned that it works best in combinations with other stabilizers, most notably GMS but I have not tried that yet.

I used this in the Ninja Creami. The results seemed smoother and seemed to help give your concoction a creamier feel - more like an ice cream. I didn't notice any odd taste or grittiness. I think I need to do a side-by-side comparison of the exact same recipe with and without this additive to determine how big of a difference it makes, but I had didn't have enough room in the freezer to freeze multiple creami containers at the same time - plus, with the sub-zero temps outside, frozen goodies aren't exactly at the top of my list for dessert. When the freezer is a bit less full, I'll definitely be experimenting with this some more

I got this on recommendation of some other Ninja Creami users - and it does indeed add to the texture with some of your ice creams.

The product is exactly as pictured, the powder has fine texture and the bottle is a decent size. This is a pretty versatile ingredient and so far seems to work as intended.

If you've got a Creami and have been looking for that little something to make the recipes perfect, you've fond it. While boxes of pudding work well, this can be added to anything without imparting flavors to make things smoother and less icy. Going from a super cold deep freezer and using some of this you can make smooth creamy treats out of even the iciest ingredients.The resulting treat also doesn't melt into a liquid as fast, and won't freeze your mouth as much since it doesn't need to be such a low temperature when serving.I've yet to try this in other cooking, so I have not tried the shaker lid and cannot comment on if it would clump when say added to a soup. Maybe I will try that later and update with comments. It works perfect for what I bought it for though so I am happy.