E467 — Ethyl Hydroxyethyl Cellulose

Ethyl hydroxyethyl cellulose (E467), also known as ethulose, is a semisynthetic polymer derived from cellulose, the primary structural component of plant cell walls. It is produced by chemically modifying cellulose to introduce both ethyl and hydroxyethyl groups, resulting in a compound that is soluble in cold water but insoluble in hot water. This unique property allows ethyl hydroxyethyl cellulose to form a gel upon heating and revert to a liquid upon cooling. 

Danger Level: 0 — Safe

Purpose in Products

E467 serves several functions in food products:

  • Emulsifier: Facilitates the mixing of oil and water phases in products like salad dressings and sauces, ensuring a uniform texture.
  • Stabilizer: Maintains the consistency and texture of emulsions, preventing separation and enhancing product stability.
  • Thickener: Enhances the viscosity of liquids, improving the texture of products like soups and beverages.

Health Considerations

Ethyl hydroxyethyl cellulose is considered safe for consumption. The European Food Safety Authority (EFSA) has evaluated its safety and concluded that there is no need for a numerical acceptable daily intake (ADI) for E467, indicating no safety concern at the reported uses and use levels. 

Impact on Children

Ethyl hydroxyethyl cellulose is safe for children when consumed in typical dietary amounts.

Impact on Taste

Ethyl hydroxyethyl cellulose is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

Ethyl hydroxyethyl cellulose is compatible with various other food additives, including sugars and other hydrocolloids. Its water-binding properties make it suitable for use in products requiring moisture retention.

Natural Occurrence

Ethyl hydroxyethyl cellulose is a synthetic compound and does not occur naturally.

Alternatives and Substitutes

For those seeking alternatives to E467, options include:

  • Lecithin (E322): A natural emulsifier derived from soybeans or egg yolks.
  • Mono- and Diglycerides of Fatty Acids (E471): Commonly used emulsifiers in various food products.

Regulation

Ethyl hydroxyethyl cellulose is approved for use as a food additive in many countries, including the European Union, where it is designated as E467. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

Ethyl hydroxyethyl cellulose (E467) is a versatile and safe food additive used primarily as an emulsifier, stabilizer, and thickener. Its unique properties make it valuable in various food products, enhancing texture and stability. While generally safe, individuals with specific sensitivities should exercise caution.