Ethyl cellulose
A widely used and safe modified plant fiber.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A chemically modified cellulose derivative used as a binder, film former, and thickener.
How it is used in food
Ethyl cellulose forms tough, flexible, water-insoluble films, which makes it the coating and encapsulation material of choice for flavours, sweeteners, vitamins and supplement tablets, giving moisture protection and controlled release. It also serves as a binder and a filler where a non-swelling cellulose is needed.
Commonly found in- Food supplements
- Encapsulated flavors
- Bakery products
Health and safety
Safe and completely inert; functions as dietary fiber in the body.
EFSA re-evaluated the modified celluloses (E 461, E 462, E 463, E 465, E 466, E 468, E 469) in 2018 and concluded there is no safety concern at reported use levels, retaining a group ADI 'not specified'. The substances are not absorbed and pass through the gut largely intact.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E462
Worth knowing
It is the odd one out among the food cellulose ethers: while carboxymethyl, methyl and hydroxypropyl celluloses dissolve in water to thicken, ethylation makes cellulose water-repellent, so E 462 is used to keep water out rather than to hold it in.
Conclusion
A widely used and safe modified plant fiber.
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Open the appEntry last reviewed 2026-07-28.
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