Cross-linked sodium carboxymethylcellulose (E468)

Cross-linked sodium carboxymethylcellulose (E468) 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

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.

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

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 cross-linked sodium carboxymethylcellulose (E468) on Wikidata

Where it turns up

Cross-linked sodium carboxymethylcellulose (E468) appears in 6 of the 40,000 products on this site (0%).

Dietary supplements 5 of 1,145 products
Flavoured milks 1 of 127 products

Products containing cross-linked sodium carboxymethylcellulose (E468)

How the NOVA classification works