Enzymatically Hydrolysed Carboxymethylcellulose
The short version
Enzymatically broken-down CMC — lower viscosity and improved colloidal stability for dairy applications.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by treating carboxymethylcellulose (E466) with cellulase enzymes that selectively shorten the polymer chains. The lower molecular weight gives lower viscosity but maintains the protein-stabilization effect important to dairy.
How it's used
Used in yogurts, fermented milk drinks, and acidified protein beverages to prevent casein flocculation at low pH while keeping mouthfeel light. The enzymatic shortening avoids the viscous mouthfeel that full-MW CMC would introduce.
Safety profile
ADI not specified — considered safe. Not absorbed; behaves as soluble fiber.
Physical & chemical properties
White to off-white powder. Soluble in cold water with lower viscosity than the parent CMC.
Regulation worldwide
Permitted in the EU since 2010 and globally without restrictive limits.
Educational information only. Not medical or dietary advice.