Learn about the uses, benefits, and potential risks of E 466 in nutrition. Discover where to find E 466 in foods and explore alternatives to this common food additive.
E 466, also known as carboxymethyl cellulose or CMC, is a common food additive used in various processed foods. It is a derivative of cellulose, a natural polymer found in plant cell walls. E 466 is used as a thickening agent, stabilizer, and emulsifier in a wide range of food products.
E 466 offers several benefits in food applications. It helps improve the texture and consistency of foods, prevents ingredients from separating, and enhances the shelf life of products. Additionally, E 466 is often used in gluten-free and vegan products as a binding agent.
While E 466 is considered safe for consumption by regulatory authorities such as the FDA and EFSA, some individuals may experience digestive issues when consuming large amounts of foods containing this additive. It is important to consume E 466 in moderation and be aware of any sensitivities or allergies to cellulose derivatives.
E 466 can be found in a variety of processed foods, including dairy products, baked goods, sauces, and dressings. When reading food labels, look for E 466 in the ingredient list to identify products that contain this additive.
For individuals looking to avoid E 466 or seeking natural alternatives, there are several options available. Ingredients such as agar-agar, guar gum, and xanthan gum can be used as substitutes for E 466 in recipes to achieve similar thickening and stabilizing effects.