E469 — Enzymatically Hydrolyzed Carboxymethylcellulose

Enzymatically hydrolyzed carboxymethylcellulose (E469) is a semisynthetic food additive derived from cellulose, the primary structural component of plant cell walls. It is produced by enzymatically breaking down carboxymethylcellulose (CMC), resulting in a compound that is soluble in water. 

Danger Level: 0 — Safe

Purpose in Products

E469 serves several functions in food products:

  • Thickener: Enhances the viscosity of liquids, improving the texture of products like sauces, dressings, and beverages. 
  • Emulsifier: Stabilizes emulsions, preventing the separation of oil and water phases in products such as salad dressings and mayonnaise. 
  • Stabilizer: Maintains the consistency and texture of emulsions, enhancing product stability. 

Health Considerations

Enzymatically hydrolyzed carboxymethylcellulose 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 E469, indicating no safety concern at the reported uses and use levels. 

Impact on Children

E469 is safe for children when consumed in typical dietary amounts.

Impact on Taste

E469 is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

E469 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

E469 is a synthetic compound and does not occur naturally.

Alternatives and Substitutes

For those seeking alternatives to E469, 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

E469 is approved for use as a food additive in many countries, including the European Union, where it is designated as E469. 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

Enzymatically hydrolyzed carboxymethylcellulose (E469) is a versatile and safe food additive used primarily as a thickener, emulsifier, and stabilizer. Its unique properties make it valuable in various food products, enhancing texture and stability. While generally safe, individuals with specific sensitivities should exercise caution.