Learn all about E 466 (carboxymethyl cellulose) in food, its functions, safety, alternatives, and recipes. Discover how this food additive impacts your diet.
E 466, also known as carboxymethyl cellulose or CMC, is a common food additive used in various processed foods. It is a derivative of cellulose, which is a naturally occurring polymer found in plant cell walls.
E 466 serves multiple functions in food products, including: thickening, stabilizing, emulsifying, and providing texture. It is commonly used in dairy products, baked goods, sauces, and dressings.
E 466 is considered safe for consumption by regulatory authorities such as the FDA and EFSA when used in approved levels. However, some individuals may be sensitive to it and experience digestive issues.
For those looking to avoid E 466 in their diet, there are natural alternatives such as agar-agar, guar gum, and xanthan gum that can provide similar functions. These alternatives are derived from plant sources and are considered more natural.
Here are some recipes that commonly use E 466: creamy salad dressings, gluten-free baked goods, ice creams, and low-fat spreads. When using E 466 in recipes, it is important to follow the recommended usage levels to achieve the desired texture and consistency.