E469 Enzymically hydrolysed carboxy methyl cellulose

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Enzymically hydrolysed carboxy methyl cellulose



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Emulsifiers, Stabilisers, Thickeners and Gelling Agents.
The sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase. Primarily it is used as a stabiliser with fat extending properties but also as a carrier, glazing agent and thickener. Gives food a firmer texture by preventing the breakdown of emulsions in food.

Used in many products including soft drinks, coffee whitener, low-fat and reduced fat foods, cream, cheeses, spreads, dairy based desserts (puddings, custards etc), confectionary, batters.