E466
E466 , Sodium Carboxymethylcellulose
Why this classification
Emulsifier. Mouse studies link to gut microbiome disruption. INSERM NutriNet-Sante associates with IBD.
Products containing E466
Common uses in industrial food
Sodium Carboxymethylcellulose (E466) is used by food manufacturers for increasing viscosity in dairy desserts, sauces, soups and plant-based drinks. It is most often listed in the ingredient panel as E466, Sodium Carboxymethylcellulose, or under one of its trade names. On a NutriDécrypte product page, this additive contributes to the additives axis (20% of the overall A to E grade), and triggers a label warning when its EFSA risk level is medium or high.
If you want to limit your exposure to this additive, the simplest tactic is to read the ingredients list (not just the front-of-pack), and to favour products graded A or B in our independent catalog. Less processed, NOVA-1 or NOVA-2 categories rarely contain it.
Related additives in the same family
Other E-numbers classified as thickener in the EU food additives registry. Their risk profile and behaviour on a label are often similar.
Frequently asked questions
Is E466 (Sodium Carboxymethylcellulose) safe?
EFSA classifies the risk level of E466 as medium risk in its latest review. It is also flagged as controversial by independent toxicology reviewers, meaning the scientific consensus is contested. Always read the latest official opinion before drawing conclusions for your own diet, and consult a registered dietitian for medical questions.
What is E466 typically used for?
Food manufacturers use Sodium Carboxymethylcellulose primarily for increasing viscosity in dairy desserts, sauces, soups and plant-based drinks. You will most often find it in ultra-processed foods (NOVA group 4) and rarely in unprocessed or minimally processed products (NOVA 1 or 2).
How can I avoid E466 on a label?
Look for the code E466 or its full name Sodium Carboxymethylcellulose in the ingredients list, usually printed in small font on the back of the pack. Cooking from raw ingredients, choosing NOVA-1 or NOVA-2 alternatives, and using the NutriDécrypte rankings to filter by grade A or B are the three most reliable strategies.