E468 — Cross-linked Sodium Carboxymethyl Cellulose

E468, known as Cross-linked Sodium Carboxymethyl Cellulose or Croscarmellose Sodium, is a modified cellulose derivative used in the food industry primarily as an emulsifier and stabilizer.

Danger Level: 1 (Generally Safe with Specific Considerations) – E468 is generally recognized as safe (GRAS) when used within established regulatory limits. However, excessive consumption may lead to gastrointestinal discomfort, and recent studies suggest a potential association with increased cardiovascular risks.

Purpose in Products

E468 serves several functions in food products:

  • Emulsifier: Facilitates the mixing of ingredients that typically do not blend well, such as oil and water.
  • Stabilizer: Maintains the uniform dispersion of ingredients, enhancing texture and consistency.
  • Thickening Agent: Increases the viscosity of products, contributing to desired mouthfeel.

Common applications include:

  • Baked Goods: Improves texture and shelf life.
  • Dairy Products: Enhances creaminess and stability.
  • Sauces and Dressings: Provides consistent texture and prevents separation.

Health Considerations

While E468 is generally considered safe, some studies have raised concerns:

  • Gastrointestinal Effects: High intake may have a laxative effect, leading to discomfort.
  • Cardiovascular Risks: Recent research suggests that higher intake of celluloses (E460-E468) may be associated with increased risks of cardiovascular diseases, particularly coronary heart disease. 

The European Food Safety Authority (EFSA) has evaluated the safety of celluloses, including E468, and concluded that there is no need for a numerical acceptable daily intake (ADI) and that there would be no safety concern at the reported uses and use levels. 

Impact on Children

There is no specific evidence indicating that children are more susceptible to the effects of E468 than adults. However, moderation is advised to prevent potential gastrointestinal discomfort associated with excessive intake.

Impact on Taste

E468 is tasteless and does not affect the flavor profile of food products. Its primary role is to improve texture, stability, and consistency.

Compatibility with Other Additives

E468 is compatible with various food additives and is often used alongside other emulsifiers and stabilizers to achieve desired product characteristics.

Natural Occurrence

E468 is derived from cellulose, a natural component of plant cell walls. However, the cross-linked sodium carboxymethyl cellulose used as a food additive is synthetically modified to achieve specific functional properties.

Alternatives and Substitutes

Depending on the application, alternatives to E468 may include:

  • Guar Gum (E412): A natural thickener and stabilizer derived from guar beans.
  • Xanthan Gum (E415): A polysaccharide used as a thickening and stabilizing agent.
  • Pectin (E440): A natural gelling agent extracted from fruits.

Regulation

E468 is approved for use as a food additive in many countries, including those in the European Union and the United States. Regulatory agencies have established guidelines to ensure its safe use in food products.

Conclusion

E468 (Cross-linked Sodium Carboxymethyl Cellulose) is a versatile food additive that enhances the texture and stability of various products. While generally safe when consumed within regulatory limits, moderation is advised to avoid potential gastrointestinal discomfort. Additionally, recent studies suggest a possible link between high intake of certain celluloses and increased cardiovascular risks, warranting further research and cautious consumption.