E466 Food Additive — Sodium Carboxymethyl Cellulose

E466 is the European Union code for Sodium Carboxymethyl Cellulose (CMC), which is commonly used as a food additive. Here’s an overview of E466 and its uses in the food industry:

1. Description: Sodium Carboxymethyl Cellulose is a derivative of cellulose, a natural polymer found in plants. It is made by treating cellulose with chloroacetic acid and sodium hydroxide, resulting in a water-soluble compound with thickening, stabilizing, and emulsifying properties.
2. Functions: E466 serves several functions in food products, including:
   • Thickening: It increases the viscosity of liquid foods, improving their texture and mouthfeel.
   • Stabilizing: It helps to prevent ingredients from separating or settling out of suspension.
   • Emulsifying: It assists in forming and stabilizing emulsions, ensuring uniform dispersion of oil and water-based ingredients.
   • Binding: It binds ingredients together, improving the texture and structure of processed foods.
   • Water Retention: It helps to retain moisture in baked goods, preventing them from drying out and extending shelf life.
3. Uses: Sodium Carboxymethyl Cellulose is commonly used in a variety of food products, including:
   • Baked Goods: Bread, cakes, cookies, and pastries to improve moisture retention and texture.
   • Dairy Products: Ice cream, yogurt, and cheese to stabilize and improve creaminess.
   • Sauces and Dressings: Salad dressings, gravies, and sauces as a thickening and stabilizing agent.
   • Beverages: Soft drinks, fruit juices, and alcoholic beverages as a stabilizer and emulsifier.
   • Processed Meats: Sausages, deli meats, and canned meats to improve texture and water retention.
   • Canned Foods: Soups, broths, and canned vegetables to prevent separation and improve texture.
4. Safety: Sodium Carboxymethyl Cellulose is considered safe for consumption when used within the limits specified by regulatory authorities. It has been extensively studied and evaluated for its safety, and there are no known adverse health effects associated with its consumption at typical levels found in food products.
5. Labeling: In food products, Sodium Carboxymethyl Cellulose may be listed on ingredient labels as “Sodium Carboxymethyl Cellulose,” “Carboxymethyl Cellulose,” “Cellulose Gum,” or simply as “E466.”

Sodium Carboxymethyl Cellulose (E466) is a widely used food additive with diverse functions and applications in the food industry, contributing to the quality, stability, and sensory characteristics of many processed foods.