Hydroxypropylcellulose; Hydroxypropyl Cellulose(in 563 products)
Potential Risk Index®:
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
4. Glazing Agent - A waxy coating which provides protection and prevents water loss
Hydroxypropyl cellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically propylated.
Used as an emulsion stabiliser with E number 463, hydroxypropyl can be found in sterilized, pasteurized and UHT cream, low-calorie cream and pasteurized low-fat cream. Also used as a laxative and as an additive to tobacco products and in cosmetics as a binding agent, emulsion stabilizer, film former and viscosity adjuster.
It is approved to use as food additive in EU. In US, hydroxypropyl cellulose may be safely used in food as food additive under certain conditions.
Scientific References:
1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/123706
Regulatory References:
1. EU Approved Food Additive [2018]
- E463
2. Japan’s List of Designated Food Additives under Article 10 of the Food Sanitation Act
- Hydroxypropyl Cellulose
Safety and Hazards (UN GHS):
1. Harmful if swallowed (H302)
2. Causes skin irritation (H315)
3. Causes serious eye irritation (H319)
4. Harmful if inhaled (H332)
5. May cause respiratory irritation (H335)
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