The degree of substitution may vary but it generally is between 0.6 – 0.95 derivatives per monomer unit. CMC molecules are often shorter than native cellulose and have uneven derivatization giving some areas of low and high substitution mostly between 2-0 and 6-0. This process is slightly cooperative rather than random giving a slightly higher than expected unsubstituted and trisubstituted areas.

CMC molecules often look rodlike when extended at low concentrations but at higher concentrations the molecules can begin to overlap and coil up and then, at much high concentrations, they begin to entangle to become a thermoreversible gel.

CMC rapidly dissolves when placed in cold water and is used mainly for controlling viscosity without gelling. Once heated its viscosity drops and it may be used to improve the volume yield by encouraging gas bubble formation during baking. Due to its control of viscosity it is often used in food science as amodifier or thickener, suspending agent and also phase and emulsion stabilizer, for instance in ice cream. CMC is also used in many other day to day products, such as toothpaste, detergents, KY Jelly, diet pills and laxatives, eye drops and even some water based paints.

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