E468; Crosslinked Sodium Carboxy Methyl Cellulose

(in 5 products)

1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

2. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.

3. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture

Cross-linked sodium carboxymethyl cellulose is semi synthetic polysaccharide that consists of glucose monomer chains which form a major component of plant cell walls and fibres.

Cross-linked sodium carboxymethyl cellulose is used in food as an emulsifier (E number 468) to maintain a uniform mixture between two or more unblendable mixutres. For example a mixture of oil and water. Used in many products including pasteurised products, ice-creams, cheeses, dairy products, batters, baked emulsions and spreads, breakfast cereals, and bakery goods.

It is approved to use as food additive in EU.

1. EU Approved Food Additive [2018]