Discover the truth about E466, a common food additive, and its impact on your nutrition and health. Learn about its uses, health concerns, and how to identify it in food labels.
Have you ever come across the ingredient code E466 while reading food labels and wondered what it actually is? Let's delve into the world of E466 and its impact on your nutrition and health.
E466, also known as carboxymethyl cellulose or cellulose gum, is a common food additive used as a thickening agent and stabilizer in a variety of processed foods. It is derived from cellulose, a natural polymer found in plants.
E466 is often used in food products such as sauces, dressings, baked goods, and dairy alternatives to improve texture, prevent separation, and enhance mouthfeel. It is particularly useful in gluten-free and vegan products as a binding agent.
While E466 is considered safe for consumption by regulatory authorities such as the FDA and EFSA, some studies suggest potential health concerns. High intake of E466 may lead to digestive issues in sensitive individuals and could potentially impact gut health.
When looking at food labels, E466 may be listed as carboxymethyl cellulose, cellulose gum, or simply as E466. Be mindful of its presence in processed foods if you have dietary restrictions or sensitivities.
If you prefer to avoid E466 in your diet, consider using natural thickeners like arrowroot powder, tapioca starch, or agar-agar as alternatives in your cooking and baking.