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

First time using CMC powder. Adding a teaspoon really helped making the low-carb, low cal ice cream nice and creamy and less icy in my Ninja Creami Deluxe. And you get quite a bit of it.

Great for edible lace decorations

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.

Why did you pick this product vs others?:I need it

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 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