Learn about E 466 (carboxymethyl cellulose), its functions in food, health effects, how to identify it in food labels, and natural alternatives.
E 466, also known as carboxymethyl cellulose or CMC, is a common food additive used in a variety of processed foods. It is a derivative of cellulose, which is a naturally occurring polymer found in plant cell walls.
E 466 serves several functions in food products, including: thickening, stabilizing, emulsifying, and providing texture. It is commonly used in products like sauces, dressings, and baked goods to improve their consistency and shelf life.
While E 466 is generally considered safe for consumption by regulatory authorities such as the FDA and EFSA, some studies have raised concerns about its potential effects on gut health. It may alter the gut microbiota and affect nutrient absorption in some individuals.
When looking at food labels, E 466 may be listed as carboxymethyl cellulose or CMC. It is important to be aware of its presence in processed foods if you are sensitive to food additives.
If you prefer to avoid E 466 in your diet, there are natural alternatives for thickening and stabilizing foods, such as agar agar, arrowroot powder, or xanthan gum. These alternatives can provide similar functions without the use of synthetic additives.