E466 carboxymethylcellulose is mainly used in food, including cakes, biscuits, mixed products of baked pasta, baking additives, cooked soups containing cream, seasonings, sauces, soft cheese, pastries made from flour, shark fin, cream, yogurt, pudding, fruit jelly and jam.
1. What is it?
E466 carboxymethylcellulose is a kind of cellulose that is one of the most common substances in the world. It is crucial in maintaining the stability of cells of all plants and cannot be digested by human body due to its long chain structure. As a supplier to the food industry, the chemical industry mainly obtains cellulose from wood. Cotton and corn cob which can be genetically modified are also raw materials for cellulose.
E466 carboxymethylcellulose can be produced by processing cellulose with alcohol and lye. It can be used as thickener and adhesive. E466 carboxymethylcellulose can maintain viscosity, shape and color of food as desired.
The main role of e466 carboxymethylcellulose is to extend shelf life and reduce costs of food. Food safety authorities cannot guarantee the absolute safety of food additives. The allowable additives are only safe within a certain dosage range. Therefore, we should not only understand which food additives can be used, but also know the range of dosage.