The behaviour of CMC-stabilised AWMD was investigated. Similar to the effect of CMC on ASMD, this cellulose ether is found to be suitable for the stabilisation of AWMD that contain a large amount of fat. The fat was suggested to exist in the clusters of CMC and caseins, the presence of which did not disturb the interaction between CMC and caseins. Fat creaming could be restrained
effectively upon addition of CMC