Learn about E 466, a common food additive used as a thickening agent, stabilizer, and emulsifier in various food products.
E 466 is a food additive that is commonly known as carboxymethyl cellulose or cellulose gum. It is used in a variety of food products as a thickening agent, stabilizer, and emulsifier. E 466 is derived from cellulose, which is a natural polymer found in plants.
One of the main benefits of E 466 is its ability to improve the texture and consistency of food products. It can help create a smooth and creamy texture in dairy products, prevent ice crystals from forming in frozen desserts, and stabilize emulsions in salad dressings and sauces.
E 466 is commonly used in a wide range of food products, including baked goods, dairy products, sauces, and dressings. It is often added to ice cream, yogurt, and other dairy desserts to improve their texture and mouthfeel. In gluten-free baking, E 466 can help mimic the properties of gluten and improve the overall quality of the final product.
While E 466 is considered safe for consumption by regulatory authorities around the world, some people may be sensitive to it. Individuals with allergies to cellulose or those who experience digestive issues after consuming foods containing E 466 should avoid products that contain this additive.
E 466 is a versatile food additive that plays a crucial role in improving the texture, stability, and overall quality of many food products. When used in moderation and in accordance with regulatory guidelines, E 466 can be a valuable tool for food manufacturers looking to enhance the sensory experience of their products.