Cellulose Gum is a powerful cost-effective cold water-soluble thickening hydrocolloid. The size of the cellulose polymers influences some of the rheological characteristics in water. These include a resistance to flow, surface tension, wettability and formation of stable thin films. Low molecular weight grades deliver limited viscosity and are used to manage moisture to extend shelf life in baked goods and aid in freeze-thaw stability. The clarity of solutions is leveraged in products such as table syrups and beverage flavor syrups. Although the raw material cellulose is very resistant to destruction, cellulose gum is less stable at pH levels under 4.0 and through extreme shear exposure in processing. Like Xanthan Gum, Cellulose Gum exhibits shear thinning behavior but the recovery time for viscosity return is slower than for Xanthan. Products may thin the processing of products and require time at rest in the package to reach their final recovered thickness. Also, like Xanthan Gum, lump formation can be an issue when using Cellulose Gum. To help mitigate this issue, several grades of powder particle size are available to provide options based on production mixing capabilities. As a result of the modification process, Cellulose Gum is sensitive to concentrated acid addition which can result in polymer breakage and reduction in viscosity. Cellulose Gum is only available in standard grade.