Carboxymethylcellulose

What this is

Carboxymethylcellulose, often listed as Cellulose Gum (E466), is a common food additive derived from plant cellulose, such as wood pulp. It has no nutritional value and is used as a thickener, stabilizer, and emulsifier to improve the texture and consistency of many processed foods. In fast food, it is frequently found in sauces, dressings, shakes, and baked goods to provide a creamy mouthfeel, prevent ingredient separation, and control ice crystal formation in frozen desserts . While major global regulators have long considered it safe, recent scientific studies have raised concerns about its potential to negatively affect gut health by altering intestinal bacteria.

Critical Endpoints

The key endpoints experts review in safety assessments (critical endpoints). This is not a prediction of harm.