Ethyl hydroxyethyl cellulose
A safe, inert modified plant fiber.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A chemically modified cellulose derivative used to thicken foods and prevent ice crystals.
How it is used in food
Carrying both ethyl and hydroxyethyl groups, this cellulose ether thickens water while also being surface-active, so it stabilises foams and emulsions as well as adding viscosity. It tolerates alcohol and salt better than plain cellulose gum, and in gluten-free baking it helps dough hold gas and retain moisture.
Commonly found in- Ice cream
- Sauces
Health and safety
Safe for consumption; it is completely inert and acts as dietary fiber.
The toxicology of the cellulose ethers is consistent across the group: they are neither absorbed nor significantly broken down, and evaluations by EFSA and JECFA have found no safety concern and set no numerical intake limit. E 467 itself is permitted in only a narrow set of foods and jurisdictions, so real-world exposure is small.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (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
- E467
Worth knowing
Mixed ethers like this one let manufacturers dial in solubility: adding water-loving hydroxyethyl groups restores the water solubility that ethylation alone destroys, which is why ethyl hydroxyethyl cellulose behaves quite differently from ethyl cellulose (E 462) despite the shared backbone.
Conclusion
A safe, inert modified plant fiber.
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Open the appEntry last reviewed 2026-07-28.
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