E469
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
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E Number
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E469 |
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Name
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Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
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Class
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Emulsifiers, Stabilisers, Thickeners and Gelling Agents |
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Groups
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Group I |
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Additional details
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Stabilizer, thickener |
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Origin
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Synthetic |
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Common applications
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Sauces, soy drinks, milk, creams, juices, soft drinks, ice creams, biscuits, pastry, bakery, sausages, cheese, flour, chewing gum, gluten-free products |
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Observations
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Contradictory information are available, due to the absence of the study of its effects at middle-long terms. |
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Evaluation
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Precaution |
Search for Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum in scientific databases
Conditions of use in food categories
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Category Number
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Category Name
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Maximum Level (mg/l or mg/kg as appropriate)
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Details
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Restrictions/exceptions
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