Methyl ethyl cellulose
Overview
Methyl ethyl cellulose is a cellulose ether combining both methyl and ethyl substituents, combining properties of methyl cellulose (E461) and ethyl cellulose (E462). It functions as an emulsifier, thickener, and stabiliser in certain bakery and confectionery products. Like methyl cellulose, it exhibits thermogelling behaviour — viscosity increases with temperature — making it useful in fried food coatings and battered products.
JECFA's ADI is "not specified," evaluated in 1975. Methyl ethyl cellulose is a non-digestible cellulose derivative that is not absorbed and passes through the gut contributing to dietary fibre intake. No adverse effects have been identified at any realistic food additive dose. The compound is biologically inert and chemically stable.
Methyl ethyl cellulose is approved in the EU and several other markets. It is less commonly used than methyl cellulose (E461) or HPMC (E464) and is encountered primarily in specialised bakery and confectionery applications. For the general population there are no safety concerns. It is one of the least prominent cellulose ethers in food manufacturing but holds a useful functional niche.
Generated from verified JECFA, EFSA, and regulatory data. All numerical values are sourced from the WHO/FAO JECFA Combined Compendium and EFSA OpenFoodTox 3.0.
Safety Assessment
| Body | Acceptable Daily Intake (ADI) | Year |
|---|---|---|
| JECFA | Not specified — no concern at typical intakes · JECFA 1975 | 1975 |
| EFSA | — | — |
ADI = the amount of a substance a person can consume every day over a lifetime without appreciable health risk. Expressed as mg per kg body weight per day. Source: WHO/FAO JECFA Combined Compendium; EFSA OpenFoodTox 3.0.
Scientific Notes
Cellulose ether combining methyl and ethyl substituents; used as emulsifier and thickener in bakery and confectionery.