CMC is widely used in food industry as a thickener, stabilizer, and emulsifier. It improves texture, prevents separation in dressings and beverages, stabilizes ice cream, and enhances the mouthfeel of sauces, soups, and puddings. It is also used in gluten-free, vegan, and low-calorie foods to replace gelatin or fat while maintaining texture .

The food industry plays an essential role in providing food to human society. There are many auxiliary agents, for example, various polysaccharide (alginates, gums, agar, some pectin and galactomannans, modified starches, modified cellulose, CMC, etc.) hydrocolloids like soluble soybean polysaccharide (SSPS), sugar beet pectin (SBP), and xanthan gum powder that are used in the food industry as a binder, thickener, fixing agent, and emulsifier to make quality foods. CMC is frequently used in the food industry as an auxiliary agent due to some of its excellent properties, such as being odorless, tasteless, noncaloric, physiologically inert, forms a clear solution without opacity, preventing the capacity of gravitational separation of suspended particles, etc.