Ethyl cellulose (E462)

Ethyl cellulose (E462) – what is it?

Ethyl cellulose, also designated as E462, is one of the food additives used mainly as a thickener, stabilizer and gelling agent. It is a substance obtained from cellulose, a naturally occurring polysaccharide present in the cell walls of plants.

Ethyl cellulose is in the form of a white powder and is virtually odorless and tasteless, making it an ideal ingredient for many food products.

Properties of ethyl cellulose (E462)

Ethyl cellulose has several important properties that make it an attractive food additive:

• Thickening: Ethyl cellulose can be used to thicken a variety of foods, including sauces, mousses, jellies and other products, giving them the right texture.
• Stabilization: Acts as a stabilizer, preventing the separation of ingredients in products such as sauces, mayonnaise and yogurts.
• Gelling agent: Ethyl cellulose can be used to gel various substances, which is useful in the production of jellies, puddings and other products with a gel-like consistency.

Uses of ethyl cellulose (E462)

Ethyl cellulose is widely used in the food industry. It can be used in products such as:

• Sauces: The addition of ethyl cellulose helps maintain the homogeneous consistency of sauces and prevents ingredients from separating.
• Fruit mousses: Ethyl cellulose allows fruit mousses to have a smooth and creamy texture.
• Jellies: Ethyl cellulose acts as a thickener and stabilizer in the production of jellies, giving them the right texture.
• Puddings: It is often used to gel puddings, giving them the right texture and consistency.

Where to buy ethyl cellulose (E462)?

Ethyl cellulose (E462) is available in grocery stores and online stores specializing in food ingredients. It can be found in powder form, usually in user-friendly packaging for easy and precise dosage.

Ethyl cellulose (E462) and its functions in foods

As a food additive, ethyl cellulose plays a key role in ensuring the consistency, stability and quality of many food products. Its versatile properties make it a popular ingredient in the food industry, enabling manufacturers to create products with desirable organoleptic properties and a long shelf life.