E466 - Sodium Carboxymethylcellulose

Sodium carboxymethylcellulose is chosen for its functional properties, particularly its role as a thickening and stabilizing agent in many products. Its use is widespread in the food industry due to its versatility and safety.

Characteristics of Sodium Carboxymethylcellulose (E466):

• Common Name: Sodium Carboxymethylcellulose (E466)
• Primary Function: Thickening agent, stabilizer.
• Origin: Generally derived from cellulose, a substance found in plant cell walls.
• Solubility: Soluble in water.

Common Applications:

• Food Industry: Used as a thickening and stabilizing agent in various products such as sauces, soups, creams, ice creams, baked goods.
• Pharmacy: Used in certain medications in tablet form to aid in the controlled release of active ingredients.
• Cosmetic Industry: Present in some personal care products such as creams and lotions.

Properties:

• Viscosity: Increases the viscosity of liquid products, contributing to a thicker texture.
• Stabilization: Helps stabilize emulsions and prevent ingredient separation.

Advantages:

• Texture: Improves the texture and consistency of products.
• Stability: Contributes to the stability of formulations across a range of conditions.
• Release Control: In certain pharmaceutical applications, it can be used to control the release of active ingredients.
• Compliance with Standards: The use of sodium carboxymethylcellulose is subject to strict food regulations to ensure its safety.
• Safety: Generally considered safe for human consumption when used according to usage guidelines.
• Storage: It must be stored under appropriate conditions to preserve its properties.