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E468; Crosslinked Sodium Carboxy Methyl Cellulose
(in 4 products)

Potential Risk Index®:

ISCE InhaleISCE SwallowISCE ContactISCE Environment
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About:

Functions:
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.
Regulatory References:
1. EU Approved Food Additive [2018]

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