Learn about the food additive E 466, its benefits in nutrition, safety for consumption, where it can be found, and alternatives to consider.
E 466 is a food additive commonly known as carboxymethyl cellulose or cellulose gum. It is used in a variety of food products as a thickening agent, stabilizer, or emulsifier.
One of the main benefits of E 466 is its ability to improve the texture and consistency of food products. It can help create a smooth and creamy texture in dairy products, prevent ice crystals in frozen desserts, and stabilize emulsions in salad dressings.
According to regulatory authorities such as the FDA and EFSA, E 466 is considered safe for consumption in moderate amounts. However, some individuals may be sensitive to this additive and experience digestive issues.
E 466 can be found in a wide range of processed foods, including baked goods, sauces, dressings, and dairy products. Always check the ingredient list on food labels to identify if a product contains this additive.
If you prefer to avoid E 466 in your diet, there are natural alternatives such as agar-agar, guar gum, or xanthan gum that can provide similar thickening and stabilizing effects in recipes.