Vernetzte Natriumcarboxymethylcellulose

Origin

Cross-linked sodium carboxymethylcellulose (E468) is a synthetic polymer derived from cellulose. It is produced by cross-linking sodium carboxymethylcellulose, a cellulose derivative, with a suitable cross-linking agent. This process results in a three-dimensional network structure, enhancing its water absorption and swelling properties. The starting material, cellulose, is typically obtained from wood pulp or cotton linters.

Usage

E468 is used in the food industry as a stabilizer, thickener, and binder. Its primary function is to improve the texture and consistency of food products. It is particularly effective in applications where high water absorption and swelling are required. Specific applications include: baked goods (bread, cakes), where it improves dough handling and crumb structure; dairy products (ice cream, yogurt), where it prevents syneresis and enhances creaminess; sauces and dressings, where it increases viscosity and stability; and processed foods, where it acts as a binder and stabilizer. It is also used in pharmaceutical formulations as a tablet disintegrant and binder.

Side Effects

Cross-linked sodium carboxymethylcellulose is generally considered safe for consumption at levels typically used in food products. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 'not specified', meaning that, based on available data, the intake of the substance at levels necessary to achieve the desired technological effect does not represent a health hazard. However, excessive consumption may lead to gastrointestinal discomfort, such as bloating or diarrhea, in sensitive individuals. There are no known significant allergenic effects associated with E468.

Regulatory Status

E468 is approved for use as a food additive in many countries, including those in the European Union (EU) and the United States. In the EU, it is listed under the E number E468. Regulatory bodies such as the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) have evaluated its safety and established conditions for its use in food products. These regulations specify the maximum permitted levels in various food categories to ensure consumer safety.