Sodium Carboxymethyl Cellulose

About

What it is and where it shows up.

Sodium carboxymethyl cellulose (E466) is the partial sodium salt of a carboxymethyl ether of cellulose, derived directly from fibrous plant material. It is widely used as a thickener, stabiliser, emulsifier, and gelling agent in processed foods, ice creams, dressings, and special medical foods.

Safety summary

The regulatory and scientific consensus.

Both EFSA and FDA broadly recognise CMC as safe for the general population, with JECFA establishing an ADI 'not specified' due to lack of toxicological concern at normal use levels. However, emerging in vivo and human studies suggest CMC may promote gut dysbiosis, intestinal inflammation, and alterations in the gut microbiome and metabolome at dietary exposure levels. EFSA has acknowledged unresolved data gaps regarding safety for infants and young children, particularly those below 16 weeks of age.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised quantum satis (no numerical maximum) under Regulation (EC) No 1333/2008, Annexes II and III. ADI 'not specified' per JECFA and SCF. Use in foods for infants and young children (FC 13.1.5.2) has unresolved data gaps per EFSA 2022 re-evaluation. Re-evaluated in 2018 (ANS Panel) and 2022 (FAF Panel).source
FDA (Food and Drug Administration) (United States)	Approved	Listed as GRAS (Generally Recognized as Safe) stabiliser under 21 CFR. Permitted in standardised foods including cheeses (Part 133), frozen desserts (Part 135), and dressings for foods (Part 169). Also listed as 'Cellulose gum' (cross-reference to Sodium Carboxymethylcellulose).source

Who should approach with care

Whose guidance would steer them away.

Infants — EFSA's 2022 re-evaluation confirmed that available data do not allow an adequate safety assessment of E466 use in infants and young children (FC 13.1.5.2), and no safety data were submitted for infants below 16 weeks of age.

Ibs — In vivo and human studies show CMC alters gut microbiota composition, reduces short-chain fatty acids, increases LPS-producing bacteria, and promotes intestinal inflammation, which may exacerbate IBS symptoms.

Ibd — CMC-associated disruption of the intestinal mucus layer and bacterial encroachment into the epithelial cell layer, as reported in peer-reviewed studies, may worsen inflammatory bowel disease.

Children — EFSA's FAF Panel noted that the existing database did not allow an adequate safety assessment for young children consuming foods in FC 13.1.5.2, indicating uncertainty for this age group.

Research citations

The sources behind this verdict.

1PubMed. Carboxymethyl Cellulose as a Food Emulsifier: Are Its Days Numbered?, 2023. pmc.ncbi.nlm.nih.gov
2EFSA. Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups, 2022. efsa.europa.eu
3PubMed. Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups, 2022. pubmed.ncbi.nlm.nih.gov
4EFSA. Safety and efficacy of sodium carboxymethyl cellulose for all animal species, 2020. efsa.europa.eu
5EFSA. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives, 2018. efsa.europa.eu

Independently researched5 citations