E461

E461 is a food additive designated with the E-number E461 in the European Union. It refers to methyl cellulose, a cellulose derivative produced by etherification of cellulose with methyl groups. As a cellulose ether, it is a white to off-white powder that dissolves in water to form viscous solutions and can form gels under certain conditions.

Function and uses: E461 acts as a thickener, stabilizer, and texturizer in a variety of foods. It increases viscosity, helps suspend particles, and stabilizes emulsions, contributing to improved mouthfeel and uniform texture. It is used in dairy products, desserts, sauces and dressings, gravies, baked goods, fillings, ice cream, and meat substitutes, as well as many gluten-free products where it helps mimic structure and moisture retention.

Safety and regulation: Methyl cellulose (E461) is regarded as safe for consumption within approved use levels. Food safety authorities have evaluated it and commonly assign an “ADI not specified” or deem it of low toxicity due to its limited absorption. E461 is not digested or absorbed in the human gastrointestinal tract and is excreted largely unchanged. At high intakes, cellulose ether derivatives can cause gastrointestinal symptoms such as gas, bloating, or a laxative effect.

Notes: E461 is part of the family of cellulose derivatives used as thickeners and stabilizers in foods. It should not be confused with other cellulose-based additives that have different E-numbers and functional profiles.