Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
January 27, 2026
Characteristics: Enzymatically hydrolyzed carboxy methyl cellulose is considered a stabilizer that preserves and improves the viscosity and consistency of food products. Outside the food p
Enzymatically hydrolyzed carboxy methyl cellulose is considered a stabilizer that preserves and improves the viscosity and consistency of foods.
Outside the food industry, the additive E 469 is used as a softening and thickening agent.
Enzymatically hydrolyzed carboxy methyl cellulose has the structure of a colorless substance and is an acid that is an ionic polymer electrolyte. E 469 is obtained during the reaction of cellulose with monochloroacetic acid. Acetate cellulose is obtained by a reaction between caustic soda and cellulose.
Hydrolyzed carboxy methyl cellulose dissolves well in water, is non-toxic and odorless. E 469 does not dissolve in fats.
The additive is used in the food industry in the production of:
E 469 is used as a stabilizing agent, a means for making capsules, a thickener. Hydrolyzed carboxy methyl cellulose is able to form a viscous colloidal solution that retains its properties for a long time.
The additive E 469 is also used in cosmetics, in the preparation of laxatives and various mucolytics, as a thickener in toothpastes, in the production of shaving creams, shampoos, hair conditioners and others.
Enzymatically hydrolysed carboxy methyl cellulose is approved for use, but after a number of studies, in some countries (eg Russia) restrictions on its use have been imposed. Some groups of people should be careful to consume products containing the substance because it is possible of stomach disorders. Those who have impaired metabolism also need to be careful. It is believed that the supplement is not an allergen.