E465 - Ethyl Methyl Cellulose

Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Characteristics: Ethylmethylcellulose is a stabilizer that is used to improve the viscosity and preserve the consistency of food products. Represents white hygroscopic granules or

Characteristic

Ethylmethylcellulose is a stabilizer that is used to improve the viscosity and preserve the consistency of food products. Represents white hygroscopic granules or powder. The substance is obtained by processing cotton or wood.

Use

Ethylmethylcellulose is used to form and stabilize foam, as a thickener and acidity regulator in distillation. E 465 does not dissolve in hot water, which allows it to be used in working with hot solutions. In the food industry the additive is used in the production of:

fruit fillings, marmalades, jelly products;
chewing candies and chewing gum;
low-calorie and sour milk products;
food and beverages containing cocoa;
ice cream, cream, condensed milk and milk powder;
puddings, cheeses and dishes thereof;
emulsion-based products.

Impact on humans

In some countries, the supplement is considered a prerequisite for cancer and cholesterol-raising and is therefore banned for use there. It is widely used in the food industry, but some people need to be very careful when consuming products containing the substance, because it can lead to stomach disorders. Its use is contraindicated for those who suffer from diseases of the gastrointestinal tract. Ethylmethylcellulose is not an allergen and does not cause inflammation of the skin and mucous membranes. Addition to baby food is not allowed.

E 465 can have a laxative effect. There is no set maximum allowable daily dose for the stabilizer.

E465 - Ethyl Methyl Cellulose

CHAPTERS (Table Of Contents)

Characteristic

Use

Impact on humans

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