Learn all about E 466, a common food additive used as a thickener, stabilizer, and emulsifier in various food products. Discover its benefits, uses, and safety in food.
E 466 is a food additive that is commonly used in the food industry. It is also known as carboxymethyl cellulose or cellulose gum. This additive is used as a thickener, stabilizer, and emulsifier in various food products.
E 466 is added to a wide range of food products including sauces, dressings, dairy products, and baked goods. It helps improve the texture, stability, and shelf-life of these products. Additionally, it is often used in gluten-free products to mimic the texture of gluten.
Yes, E 466 is considered safe for consumption by regulatory authorities around the world including the FDA and EFSA. It has been extensively studied and has no known adverse effects when consumed in normal quantities.
E 466 provides several benefits to food manufacturers such as improved texture, increased stability, and enhanced mouthfeel. It also helps reduce the need for other additives or ingredients, making it a cost-effective option.
There are many recipes that can benefit from the use of E 466 such as creamy salad dressings, gluten-free baked goods, and thickened sauces. Experimenting with this additive can help you achieve the desired texture and consistency in your dishes.