Learn about E 466, its benefits in nutrition, common foods containing E 466, potential risks, and more.
E 466, also known as carboxymethyl cellulose or CMC, is a food additive commonly used in the food industry. It is a derivative of cellulose, which is a natural polymer found in plants. E 466 is used as a thickening agent, stabilizer, and emulsifier in various food products.
E 466 can provide several benefits in nutrition and food preparation. It helps improve the texture of foods, prevents ingredients from separating, and enhances the overall quality of the final product. Additionally, E 466 is often used in gluten-free recipes to mimic the texture of gluten-containing ingredients.
E 466 can be found in a wide range of food products. It is commonly used in dairy products, baked goods, sauces, dressings, and frozen desserts. E 466 is also used in gluten-free products to improve their texture and consistency.
While E 466 is considered safe for consumption by regulatory authorities, some individuals may experience digestive issues or allergic reactions to this additive. It is essential to read food labels carefully and consult with a healthcare provider if you have concerns about consuming E 466.
E 466 is a versatile food additive that plays a crucial role in food production and preparation. While it offers several benefits in terms of texture and stability, it is essential to consume it in moderation and be aware of any potential risks associated with its use.