Learn about E 466, a food additive used to improve texture and consistency in various food products. Find out how it is used, its safety, benefits, and concerns.
E 466 is a food additive that is commonly used in various food products to improve their texture and consistency. It is also known as carboxymethyl cellulose or cellulose gum, and it is classified as a thickening agent.
Food manufacturers use E 466 in a wide range of products such as sauces, dressings, ice cream, and baked goods. It helps to stabilize emulsions, prevent crystallization, and enhance the mouthfeel of foods.
The safety of E 466 as a food additive has been evaluated by regulatory authorities around the world. It is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.
E 466 can provide several benefits to food products, including improved texture, increased shelf life, and enhanced stability. It is also suitable for use in vegetarian and vegan products.
While E 466 is considered safe for most people, some individuals may be sensitive to it and experience digestive issues. It is important to read food labels and be aware of any potential allergens.