Food Safety Substance
CelluloseE460I
Cellulose (E460I) is a food additive with PUBLISHED in the EU, At the notifier's request, FDA ceased to evaluate this notice in the US, and data from 10 regulatory sources.
CAS 9004-34-6
E460I
Indexable evidence set
FDA
At the notifier's request, FDA ceased to evaluate this notice
ADI / TDI
ADI NOT SPECIFIED
Codex
60 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 10 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Cellulose
CAS
9004-34-6
E-number
E460I
DTXSID
DTXSID3050492
Evidence tier
Indexable evidence set (16)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| United States | FDA | At the notifier's request, FDA ceased to evaluate this notice | GRAS notice |
| Canada | Health Canada | Listed | Anticaking agent |
| Codex | Codex Alimentarius | Listed | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E463A | PUBLISHED | substanceFAD | Low-substituted hydroxypropyl cellulose (L-HPC) | - |
| European Union | E460I | PUBLISHED | substanceFAD | Powdered cellulose | Belongs to Group I Additives |
| European Union | E426 | PUBLISHED | substanceFAD | Soybean hemicellulose | - |
| European Union | E463 | PUBLISHED | substanceFAD | Hydroxypropyl cellulose | - |
| European Union | E464 | PUBLISHED | substanceFAD | Hydroxypropyl methyl cellulose | - |
| European Union | E465 | PUBLISHED | substanceFAD | Ethyl methyl cellulose | - |
| European Union | E466 | PUBLISHED | substanceFAD | Sodium carboxy methyl cellulose, cellulose gum | - |
| European Union | E468 | PUBLISHED | substanceFAD | Cross-linked sodium carboxy methyl cellulose | - |
| European Union | E469 | PUBLISHED | substanceFAD | Enzymatically hydrolysed carboxy methyl cellulose | - |
| European Union | E461 | PUBLISHED | substanceFAD | Methyl cellulose | - |
| European Union | E462 | PUBLISHED | substanceFAD | Ethyl cellulose | - |
| European Union | E460I | PUBLISHED | group | Cellulose | - |
| European Union | E460I | PUBLISHED | substanceFAD | Microcrystalline cellulose, Cellulose gel | Belongs to Group I |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E426 | Soybean hemicellulose | - | POL-FAD-IMPORT-3148 | - |
| European Union | - | Powdered cellulose | - | POL-FAD-IMPORT-3365 | Belongs to Group I Additives |
| European Union | - | Microcrystalline cellulose, Cellulose gel | - | POL-FAD-IMPORT-3165 | Belongs to Group I |
| European Union | E461 | Methyl cellulose | - | POL-FAD-IMPORT-3166 | - |
| European Union | E462 | Ethyl cellulose | - | POL-FAD-IMPORT-3167 | - |
| European Union | E463 | Hydroxypropyl cellulose | - | POL-FAD-IMPORT-3168 | - |
| European Union | E463A | Low-substituted hydroxypropyl cellulose (L-HPC) | - | POL-FAD-IMPORT-3374 | - |
| European Union | E464 | Hydroxypropyl methyl cellulose | - | POL-FAD-IMPORT-3169 | - |
| European Union | E465 | Ethyl methyl cellulose | - | POL-FAD-IMPORT-3170 | - |
| European Union | E466 | Sodium carboxy methyl cellulose, cellulose gum | - | POL-FAD-IMPORT-3171 | - |
| European Union | E468 | Cross-linked sodium carboxy methyl cellulose | - | POL-FAD-IMPORT-3172 | - |
| European Union | E469 | Enzymatically hydrolysed carboxy methyl cellulose | - | POL-FAD-IMPORT-3173 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | 11.4.1 table-top sweeteners in liquid form | quantum satis | - | EU Annex II Union List |
| European Union | 11.4.3 table-top sweeteners in tablets | quantum satis | - | EU Annex II Union List |
| European Union | 11.4.1 table-top sweeteners in liquid form | quantum satis | - | EU Food Additives Database |
| European Union | 11.4.3 table-top sweeteners in tablets | quantum satis | - | EU Food Additives Database |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.1.2 Other fluid milk (plain) | GMP | For use as emulsifier or stabilizer only.; Excluding all fluid milks that are not mineral or vitamin fortified. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.; For use as a stabilizer or thickener only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.5.1 Milk powder and cream powder (plain) | GMP | Except for use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium silicate (INS... |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 01.8.2 Dried whey and whey products, excluding whey cheeses | 10,000 mg/kg | Excluding products conforming to the Standard for Dairy Permeate Powders (CXS 331-2017). |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 06.4.1 Fresh pastas and noodles and like products | GMP | For use in noodles only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 06.4.2 Dried pastas and noodles and like products | GMP | For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 08.1.1 Fresh meat, poultry, and game, whole pieces or cuts | GMP | For use in fresh meat, poultry and game products only.; For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 08.1.2 Fresh meat, poultry, and game, comminuted | GMP | For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).; Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs... |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For general use as a glazing agent.; Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in... |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For general use in surimi products.; For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For general use as a glazing agent.; For general use in surimi products.; For use in breading or batter coatings only. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in salted squid only.; Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).; Excluding products conforming to the... |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 10.2.1 Liquid egg products | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 10.2.2 Frozen egg products | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 11.2 Brown sugar excluding products of food category 11.1.3 | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 12.2.1 Herbs and spices | GMP | For herbs use is limited to herbs that have been ground or processed into powder only, as an anticaking agent.; Excluding products conforming to the Standard for Dried Floral... |
| Codex | 460(i) | Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener | 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa | GMP | For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.; For use as a stabilizer or thickener only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.5.1 Milk powder and cream powder (plain) | GMP | Except for use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium silicate (INS... |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 01.8.2 Dried whey and whey products, excluding whey cheeses | 10,000 mg/kg | Excluding products conforming to the Standard for Dairy Permeate Powders (CXS 331-2017). |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 08.1.1 Fresh meat, poultry, and game, whole pieces or cuts | GMP | For use in fresh meat, poultry and game products only.; For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 08.1.2 Fresh meat, poultry, and game, comminuted | GMP | For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).; Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop... |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.; Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers)... |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.; For general use in surimi products. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in breading or batter coatings only.; For general use as a glazing agent.; For general use in surimi products. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).; Excluding products conforming to the... |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 12.2.1 Herbs and spices | GMP | Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).; Excluding products conforming to the Standard for Black, White and Green Peppers... |
| Codex | 460(ii) | Anticaking agent; Bulking agent; Emulsifier; Glazing agent; Humectant; Stabilizer; Thickener | 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa | GMP | For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only.; For use as a stabilizer or thickener only.; For use in reconstituted and recombined... |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 08.1.1 Fresh meat, poultry, and game, whole pieces or cuts | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.; For use in fresh meat, poultry and game products only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 08.1.2 Fresh meat, poultry, and game, comminuted | GMP | For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).; Excluding products conforming to the Standard for Quick Frozen Lobsters... |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For general use as a glazing agent.; For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks... |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.; For general use in surimi products. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For general use in surimi products.; For general use as a glazing agent.; For use in breading or batter coatings only. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).; For general use as a glazing agent.; For use in... |
SOURCE
FDA
FDA GRAS
FDA GRAS Status
US FDA GRAS notice evidence from enriched and notice tables.
| Jurisdiction | GRN | Substance | FDA response | Intended use | Basis | Notifier |
|---|---|---|---|---|---|---|
| United States | 190 | Hydroxypropyl methylcellulose | At the notifier's request, FDA ceased to evaluate this notice | Use in food in general including meat products | Scientific procedures | The Dow Chemical Company |
| United States | 213 | Hydroxypropyl methylcellulose - expanded substitution pattern (HPMC-ESP) | FDA has no questions | Use in food in general, including meat products | Scientific procedures | The Dow Chemical Company |
| United States | 470 | Ethyl cellulose | FDA has no questions | For uses including viscosity modification, thickening, film-forming, stabilization, acting as a filler, and for thermal gelation in grain products, vegetables, fruits, milk and... | Scientific procedures | Dow Wolff Cellulosics |
| United States | 954 | Fibrillated cellulose | At the notifier's request, FDA ceased to evaluate this notice | Intended for use as a rheology modifier, stabilizer, low calorie fat substitute and bulking agent, source of fiber, component to improve food quality (e.g. humectant and... | Scientific procedures | Vireo Advisors, LLC |
| United States | 190 | Hydroxypropyl methylcellulose | At the notifier's request, FDA ceased to evaluate this notice | Use in food in general including meat products | Scientific procedures | The Dow Chemical Company |
| United States | 213 | Hydroxypropyl methylcellulose - expanded substitution pattern (HPMC-ESP) | FDA has no questions | Use in food in general, including meat products | Scientific procedures | The Dow Chemical Company |
| United States | 470 | Ethyl cellulose | FDA has no questions | For uses including viscosity modification, thickening, film-forming, stabilization, acting as a filler, and for thermal gelation in grain products, vegetables, fruits, milk and... | Scientific procedures | Dow Wolff Cellulosics |
| United States | 954 | Fibrillated cellulose | At the notifier's request, FDA ceased to evaluate this notice (in PDF) | Intended for use as a rheology modifier, stabilizer, low calorie fat substitute and bulking agent, source of fiber, component to improve food quality (e.g. humectant and... | Scientific procedures | Vireo Advisors, LLC |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Anticaking agent | (a) Cheddar cheese curd; (Naming the variety) cheese curd | (a) If used singly, the amount not to exceed 1.0%. If used in combination with microcrystalline cellulose, the total combined amount not to exceed 1.0%. | List of Permitted Anticaking Agents |
| Canada | Anticaking agent | (a) Cheddar cheese curd; (Naming the variety) cheese curd | (a) If used singly, the amount not to exceed 1.0%. If used in combination with cellulose, the total combined amount not to exceed 1.0%. | List of Permitted Anticaking Agents |
| Canada | Emulsifying, stabilizing or thickening agent | Unstandardized foods | Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (a)French dressing; Salad dressing | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (b)(Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk... | (b)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (c)Mustard pickles; Relishes | (c)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (d)Unstandardized foods | (d)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | Unstandardized foods | Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (a)Beer | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (b)French dressing; Salad dressing | (b)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (c)Unstandardized foods | (c)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing or thickening agent | Cream for whipping | 2,000 ppm | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (a)Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added... | (a)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (b)Cottage cheese | (b)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (c)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (c)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (d)Cream cheese spread; Cream cheese spread with (naming the added ingredients) | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (e)Creamed cottage cheese | (e)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (e.1) (Naming the flavour) flavour | (e.1) Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (f)French dressing; Salad dressing | (f)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (g)Glaze for frozen fish | (g)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (h)Ice cream mix | (h)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use*, the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (i)Ice milk mix | (i)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (j)Mustard pickles; Relishes | (j)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (k)Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients) | (k)5,000 ppm | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (l)Processed cheese spread; Processed cheese spread with (naming the added ingredients) | (l)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (m)Sherbet | (m)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (n)Unstandardized foods | (n)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Bulking agent | - | (a) 1% | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Bulking agent | - | (b) 2% | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Bulking agent | - | (c) 8% in the food as consumed | List of Permitted Food Additives with Other Purposes of Use |
SOURCE
EU Commission
EU Food Contact Materials
EU FCM Substances
EU food-contact material rows and migration-limit fields.
| Jurisdiction | FCM no. | Ref no. | Substance | Use | SML | Regulation |
|---|---|---|---|---|---|---|
| European Union | 34 | 54270 | ethylhydroxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 35 | 54280 | ethylhydroxypropylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 64 | 66695 | methylhydroxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 81 | 83320 | propylhydroxyethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 82 | 83325 | propylhydroxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 83 | 83330 | propylhydroxypropylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 542 | 42640 | carboxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 553 | 14500 | cellulose | additive/PPA, monomer/macromolecule | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 554 | 43300 | cellulose acetate butyrate | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 555 | 53280 | ethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 556 | 54260 | ethylhydroxyethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 557 | 66640 | methylethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 558 | 60560 | hydroxyethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 559 | 61680 | hydroxypropylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 560 | 66700 | methylhydroxypropylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 561 | 66240 | methylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 562 | 22450 | nitrocellulose | monomer/macromolecule | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 576 | 60880 | hydroxyethylmethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 595 | 19510 | lignocellulose | monomer/macromolecule | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 682 | 53270 | ethylcarboxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 683 | 66200 | methylcarboxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 686 | 61390 | hydroxymethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 727 | 43360 | cellulose, regenerated | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | - | - | cellulose | - | - | Regulation (EC) No 450/2009, Register v1.1 |
| European Union | 559 | - | hydroxypropylcellulose | - | - | Regulation (EC) No 450/2009, Register v1.1 |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | CARBOXYMETHYL CELLULOSE | - | 9000-11-7 | no_data | - | THICKENER, STABILIZER | 1960 |
| JECFA | POWDERED CELLULOSE | - | 9004-34-6 | NOT SPECIFIED | - | TEXTURIZER, THICKENER, ANTICAKING_AGENT, EMULSIFIER | 1976 |
| JECFA | MICROCRYSTALLINE CELLULOSE | - | 9004-34-6 | NOT SPECIFIED | - | ANTICAKING_AGENT, EMULSIFIER, STABILIZER | 2017 |
| JECFA | CARRAGEENAN WITH CELLULOSE | - | - | no_data | - | - | 2007 |
| JECFA | Cross-linked SODIUM CARBOXYMETHYL CELLULOSE | - | - | NOT SPECIFIED | - | TABLETING_AID, ADJUVANT | 2002 |
| JECFA | SODIUM CELLULOSE GLYCOLATE | - | - | no_data | - | - | 1989 |
| JECFA | ENZYMATICALLY HYDROLYZED CARBOXYMETHYL CELLULOSE | - | - | no_data | - | - | 1998 |
| JECFA | CROSS-LINKED CARBOXYMETHYL CELLULOSE; CROSS-LINKED SODIUM CMC; CROSS-LINKED CMC; CROSCARMELLOSE SODIUM; CROSS-LINKED CELLULOSE GUM | - | - | no_data | - | - | - |
| JECFA | SODIUM CARBOXYMETHYL CELLULOSE, enzymatically HYDROLYZED | - | - | NOT SPECIFIED | - | THICKENER, CARRIER, CARRIER_SOLVENT, GLAZING_AGENT, STABILIZER | 1998 |
| JECFA | SODIUM CARBOXYMETHYL CELLULOSE | - | 9004-32-4 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 1989 |
| JECFA | SODIUM CARBOXYMETHYL CELLULOSE, CROSS-LINKED | - | - | no_data | - | - | - |
| JECFA | HYDROXYPROPYL CELLULOSE | - | 9004-64-2 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, GLAZING_AGENT, STABILIZER | 1989 |
| JECFA | METHYL CELLULOSE | - | 9004-67-5 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 1989 |
| JECFA | CELLULOSE HYDROXYPROPYL ETHER | - | - | no_data | - | - | 1989 |
| JECFA | CELLULOSE GEL | - | - | no_data | - | - | 2017 |
| JECFA | CELLULOSE METHYL ETHER | - | - | no_data | - | - | 1989 |
| JECFA | CELLULOSE GUM | - | - | no_data | - | - | 1989 |
| JECFA | METHYL ETHYL CELLULOSE | - | 9004-69-7 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, FOAMING_AGENT, STABILIZER | 1989 |
| JECFA | CELLULOSE | - | - | no_data | - | - | - |
| JECFA | HYDROXYPROPYLMETHYL CELLULOSE | - | 9004-65-3 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 2011 |
| JECFA | ETHYL CELLULOSE | - | 9004-57-3 | NOT SPECIFIED | - | TABLETING_AID, THICKENER, ADJUVANT, BULKING_AGENT, CARRIER | 1989 |
| JECFA | ETHYL HYDROXYETHYL CELLULOSE | - | 9004-58-4 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 1989 |
| JECFA | MODIFIED CELLULOSES | - | - | NOT SPECIFIED | - | THICKENER | 1989 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Cellulose used for in food?
Cellulose appears in food-use rows as: thickener|stabilizer|emulsifier; Anticaking agent; Bulking agent; Carrier; Emulsifier; Foaming agent; Glazing agent; Stabilizer; Thickener; Anticaking agent.
Is Cellulose / E460I safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT SPECIFIED . EU status evidence: PUBLISHED. US/FDA evidence: At the notifier's request, FDA ceased to evaluate this notice.
What is the ADI for Cellulose?
Cellulose has this ADI/reference value in the food-safety tables: ADI NOT SPECIFIED . Source: food_substances.
Is Cellulose also used in cosmetics?
Cellulose has a same-CAS cosmetics cross-reference: Microcrystalline Cellulose, EU status permitted.