Learn about E 466, a common food additive used for texture and stability in various food products. Discover its uses, safety, benefits, and alternatives in food.
E 466 is a food additive that is commonly used in various food products to improve texture and stability. It is also known as carboxymethyl cellulose or cellulose gum.
E 466 is used as a thickening agent, emulsifier, and stabilizer in a wide range of food products such as sauces, dressings, ice cream, and baked goods. It helps improve the texture, prevent separation, and extend the shelf life of these products.
According to regulatory authorities such as the FDA and EFSA, E 466 is considered safe for consumption in moderate amounts. However, some individuals may be sensitive to it and experience digestive issues.
E 466 helps food products maintain their texture and consistency over time, especially in products that undergo processing or storage. It also allows for the creation of low-fat or low-sugar alternatives without compromising on taste and quality.
For those looking to avoid E 466 in their diet, there are natural alternatives such as agar-agar, guar gum, or xanthan gum that can provide similar functions in food preparation.