E466 Sodium-Carboxymethylcellulose

Sodium-carboxymethyl cellulose (Carboxymethyl cellulose, Sodium carboxymethyl cellulose, Carboxy Methyl Cellulose, CMC, carboxymethyl cellulose, E466)

Sodium-carboxymethylcellulose is a chemical substance registered as a food additive in the group of stabilizers, thickeners, emulsifiers. In the international classification of food additives, Sodium-carboxymethylcellulose has an E466 index. It is used as a means for encapsulation, as it forms a fairly viscous colloidal solution.

General characteristics of E466

Sodium-carboxymethylcellulose is an amorphous substance without color, taste and smell, highly soluble in water, having the properties of a weak acid (calorizator). Sodium-carboxymethylcellulose does not break down under the influence of light, is not soluble in fats of vegetable and animal origin.

Benefits and harms of E466

No data were found on the benefits of Sodium-carboxymethylcellulose for human health, an overdose of E466 leads to disorders of the digestive tract. There is evidence that the use of products containing E466 in its composition contributes to an increase in the level of “bad” cholesterol.

Application of E466

In the food industry, Sodium-carboxymethylcellulose is used as a thickener in the production of cottage cheese, mayonnaise, and ice cream. It serves as a consistency regulator in jellies, puddings, creams, and edible food wrappers. In addition to the food industry, E466 Sodium carboxymethylcellulose is used in medicine and in the production of cosmetics and household chemicals. For example, it is included in the composition of toothpaste, food products, cosmetics, hairspray, laxatives, as a thickening agent. It is used in the production of adhesives, such as bustilate adhesives.

Using E466

On the territory of our country, the use of E466 Sodium-carboxymethylcellulose as a food additive that does not harm human health is allowed.