Cross-linked sodium salt of carboxymethylcellulose, cross-linked cellulose gum (E468) – what is it?
Cross-linked sodium salt of carboxymethyl cellulose, cross-linked cellulose gum (E468) is a food additive that mainly consists of sodium salt of carboxymethyl cellulose and cellulose gum, cross-linked to obtain certain properties.
It can be found in many food products as a stabilizer, thickener or emulsifier. It is a synthetic substance that helps improve the texture and shelf life of food products.
Properties Cross-linked sodium salt of carboxymethylcellulose, cross-linked cellulose gum (E468)
This food additive is capable of binding water, which helps maintain adequate moisture in food products. In addition, it is a stabilizer, which means it can prevent the separation of ingredients in products, especially in the case of emulsions.
Due to its ability to form a gel, it can also act as a thickener, improving the consistency of products such as sauces, dips and jellies.
Application Cross-linked carboxymethylcellulose sodium, cross-linked cellulose gum (E468)
This food additive is commonly used in the food industry as a thickening, stabilizing and emulsifying agent. It can be found in many products, such as sauces, meat preparations, jellies, dairy products and ice cream.
It is a particularly useful ingredient in dietary products, as it can help reduce fat content by replacing it with a thickening agent, while maintaining the proper texture and taste of the product.
Where to buy Cross-linked carboxymethylcellulose sodium, cross-linked cellulose gum (E468)?
This additive is widely available in grocery stores, both stationary and online, offering items for food production and ingredients for the food industry.
It can be found in food additives sections or in online stores specializing in products for the food industry.
Cross-linked carboxymethyl cellulose sodium, cross-linked cellulose gum (E468) and its functions in foods
This additive plays a key role in many food products to ensure their texture, shelf life and stability. Its ability to bind water allows the product to retain moisture, which is important for many foods, especially those with reduced fat content.
Thanks to its use, manufacturers can create better quality products that retain their sensory and aesthetic properties for a longer period of time. It is therefore an important ingredient for the food industry, helping to produce foods with better organoleptic properties.
