Learn about the uses and benefits of E 466 in nutrition, diets, and recipes. Discover how this food additive can enhance the texture and stability of various food products.
E 466 is a food additive that is commonly used in the food industry. It is also known as carboxymethyl cellulose or cellulose gum. This additive is used as a thickener, stabilizer, and emulsifier in various food products.
E 466 can provide several benefits in nutrition. It helps improve the texture of food products, prevents ingredients from separating, and enhances the overall eating experience. Additionally, it can be used in gluten-free recipes to mimic the texture of gluten-containing foods.
E 466 is commonly found in a wide range of products such as sauces, dressings, dairy alternatives, and baked goods. It is often used in low-fat or reduced-calorie foods to improve their mouthfeel and consistency without adding extra calories.
When incorporating E 466 into recipes, it is important to follow the recommended usage levels to achieve the desired texture and stability. Some recipes that may benefit from the addition of E 466 include soups, ice creams, and gluten-free baked goods.
While E 466 is considered safe for consumption by regulatory authorities, some individuals may be sensitive to this additive. It is always recommended to read food labels and consult with a healthcare provider if you have any concerns about consuming E 466.