Food Safety Substance
Ethyl celluloseE462
Ethyl cellulose (E462) is a food additive with PUBLISHED in the EU, FDA has no questions in the US, and data from 9 regulatory sources.
CAS 9004-57-3
E462
emulsifier
Indexable evidence set
FDA
FDA has no questions
ADI / TDI
ADI NOT SPECIFIED
Codex
60 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 9 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Ethyl cellulose
CAS
9004-57-3
E-number
E462
Food category
emulsifier
Evidence tier
Indexable evidence set (13)
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 | FDA has no questions | GRAS notice |
| Canada | Health Canada | Listed | Emulsifying, stabilizing or thickening agent |
| Codex | Codex Alimentarius | Listed | Bulking agent; Emulsifier; 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 | 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 | - |
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 | E461 | Methyl cellulose | - | POL-FAD-IMPORT-3166 | - |
| European Union | E462 | Ethyl cellulose | - | POL-FAD-IMPORT-3167 | - |
| 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 | - | - | - | EU Annex II Union List |
| European Union | - | - | - | 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 | 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... |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 461 | Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 461 | Bulking agent; Emulsifier; 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 | 462 | Bulking agent; Carrier; Glazing agent; Stabilizer; Thickener | Table 3 Foods in General (GMP) | GMP | Table 3 additive - GMP in foods in general |
| Codex | 465 | Emulsifier; Foaming 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.; For use in... |
| Codex | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 465 | Emulsifier; Foaming 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 | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 465 | Emulsifier; Foaming 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 | 465 | Emulsifier; Foaming 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 | 465 | Emulsifier; Foaming 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 Shrimps and Prawns (CODEX STAN 92-1981).; Excluding products conforming to the Standard for Quick Frozen Lobsters... |
| Codex | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -... |
| Codex | 465 | Emulsifier; Foaming 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 | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in surimi products only. |
| Codex | 465 | Emulsifier; Foaming agent; 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. |
| Codex | 465 | Emulsifier; Foaming 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 Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).; Excluding products... |
| Codex | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 465 | Emulsifier; Foaming agent; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 465 | Emulsifier; Foaming 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 06.4.1 Fresh pastas and noodles and like products | GMP | For use in noodles only. |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 Raw Squid (CODEX STAN 191-1995).; Excluding products conforming to the Standard for Live Abalone and for Raw Fresh... |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish... |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms | GMP | For general use in surimi products.; For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 10.2.1 Liquid egg products | GMP | - |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 10.2.2 Frozen egg products | GMP | - |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; 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 | 466 | Bulking agent; Emulsifier; Firming agent; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 14.2.3 Grape wines | GMP | The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine... |
| Codex | 467 | Emulsifier; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use as a stabilizer or thickener only.; For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.; For use in... |
| Codex | 467 | Emulsifier; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only.; For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only. |
| Codex | 468 | Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use as a stabilizer or thickener only.; For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only.; For use in reconstituted and recombined... |
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 | 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 | 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 |
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 | 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)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 | Aerating agent | - | Good Manufacturing Practice | List of Permitted Food Additives with Other Purposes of Use |
| Canada | To inhibit crystal formation | - | (a) Good Manufacturing Practice | List of Permitted Food Additives with Other Purposes of Use |
| Canada | To inhibit crystal formation | - | (b) 100 ppm | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Coating agent to enable peeling | - | (c) 2,500 ppm of the casing | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Tablet disintegration | - | Good Manufacturing Practice | 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 | 555 | 53280 | ethylcellulose | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
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 | Cross-linked SODIUM CARBOXYMETHYL CELLULOSE | - | - | NOT SPECIFIED | - | TABLETING_AID, ADJUVANT | 2002 |
| 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 | METHYL CELLULOSE | - | 9004-67-5 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 1989 |
| JECFA | METHYL ETHYL CELLULOSE | - | 9004-69-7 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, FOAMING_AGENT, STABILIZER | 1989 |
| 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 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
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 Ethyl cellulose used for in food?
Ethyl cellulose appears in food-use rows as: thickener|stabilizer; Bulking agent; Emulsifier; Glazing agent; Stabilizer; Thickener; Emulsifying, stabilizing or thickening agent.
Is Ethyl cellulose / E462 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: FDA has no questions.
What is the ADI for Ethyl cellulose?
Ethyl cellulose has this ADI/reference value in the food-safety tables: ADI NOT SPECIFIED . Source: food_substances.
Is Ethyl cellulose also used in cosmetics?
Ethyl cellulose has a same-CAS cosmetics cross-reference: ETHYLCELLULOSE, EU status restricted.