Characteristics:
Cream coloured powder
Food Grade
Dry humidity areas use less CMC and High humidity areas use more CMC.
Freeze and thaw stability
 
Used to:
Improve Elasticity in fondant
Knead it in very well through your fondant.
Stabilizes cream and helps it hold its shape for up to 3 days.
Prevents oxidization of colours
Makes sugar art dry/set quicker.
 
How to:
To create gum pastes with fondant just add 1 – 3 tsps. of CMC powder to a half a kilo gram of fondant. Work it through thoroughly add more CMC  to achieve the desired texture.