Hydroxypropyl methyl cellulose (E464)

Hydroxypropyl methyl cellulose (E464) is one of the markers Open Food Facts uses to classify a food as ultra-processed (NOVA group 4).

What it is and why it counts

Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.

Cosmetic additives

NOVA calls these additives "cosmetic": they change how a product looks, feels or tastes rather than keeping it safe to eat. Their presence is one of the two defining signs of an ultra-processed food.

Function

Emulsifier: Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
Stabiliser: Stabilisers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food.
Thickener: Thickeners are substances which increase the viscosity of a foodstuff.

Functional class definitions from the EU food additives regulation, via Open Food Facts.

More about hydroxypropyl methyl cellulose (E464) on Wikidata

Where it turns up

Hydroxypropyl methyl cellulose (E464) appears in 132 of the 40,000 products on this site (0%).

Dietary supplements 26 of 1,145 products
Gluten-free breads 16 of 55 products
Breads 8 of 2,388 products
Gluten-free sliced breads 6 of 10 products
Sliced breads 6 of 389 products
Waffles 4 of 38 products

Products containing hydroxypropyl methyl cellulose (E464)

Showing the 60 most popular of 132.

How the NOVA classification works