carboxymethyl cellulose
carboxymethyl cellulose

Carboxymethyl Cellulose

Common names: Carboxymethylcellulose, CMC, Cellulose Gum, Tylose (brand name), E466 (European food additive code).
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Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Carboxymethyl Cellulose (CMC) is a water-soluble cellulose derivative extensively utilized in the food industry for its thickening, stabilizing, and emulsifying properties. It enhances the texture and shelf-life of various products, including baked goods, ice cream, and gluten-free items, by improving viscosity and preventing ingredient separation. Additionally, CMC is employed in developing edible films and coatings, contributing to active packaging solutions that extend the shelf life of food products.[1]
While CMC is generally considered safe, there have been rare reports of allergic reactions associated with its use in pharmaceuticals and food products. A case study documented anaphylaxis in a patient following exposure to CMC, highlighting the importance of recognizing potential hypersensitivity to this additive.[2] Despite these isolated incidents, CMC remains a widely accepted and utilized ingredient in the food industry due to its functional benefits.[3]

Safety Overview

Regulatory Bodies

FDA (US)
The FDA classifies Carboxymethyl Cellulose (CMC) as Generally Recognized As Safe (GRAS) for use in food and beverage products.[21] Its safety is established based on extensive toxicological data and decades of use.[4]
Health Canada
Health Canada approves CMC as a food additive, recognizing its safety for thickening, stabilizing, and emulsifying purposes.[5] Regular reviews confirm that it poses no significant health risks when consumed within regulated limits.[6]
EFSA (Europe)
EFSA permits the use of CMC as a food additive under the designation E466, deeming it safe within specified acceptable daily intake (ADI) levels.[7] It is regularly assessed for safety in food products, including its potential effects on the gut.[8]
WHO (World Health Organization)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated CMC and established an ADI of “not specified,” indicating low toxicity at typical usage levels.[9] This classification reflects its safe use across various applications.[10]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating: The Environmental Working Group (EWG) assigns Carboxymethyl Cellulose a low hazard rating, indicating minimal health concerns.[11]
  • Level of Caution: EWG's assessment suggests a low level of concern for general systemic and organ effects associated with CMC.[11]
  • Possible Health Risks: According to EWG, there is limited evidence of significant health risks linked to CMC, with no substantial data indicating carcinogenicity, allergenicity, or developmental toxicity.[11]
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More about Carboxymethyl Cellulose

  • Dairy Products: Ice cream, flavored milk, and yogurt.
  • Baked Goods: Gluten-free bread, pastries, and cakes.
  • Condiments and Sauces: Salad dressings, ketchup, and mayonnaise.

Historical Use
Carboxymethyl Cellulose (CMC) was first synthesized in 1918, with commercial production beginning in Germany in the early 1920s. Initially, it found applications in the textile and paper industries due to its film-forming and thickening properties.[12]
Current Exposure
Today, consumers are frequently exposed to CMC through its widespread use as a thickener and stabilizer in various food products, including baked goods, ice cream, and gluten-free items. Its presence in numerous processed foods makes it a common additive in the modern diet.[2]

Gut Microbiota Disruption
Studies indicate that CMC can alter the composition of gut microbiota, leading to reduced microbial diversity and potential dysbiosis.[3]
Pro-inflammatory Effects
Research has shown that CMC may promote gut inflammation by interfering with gut barrier integrity, which could contribute to chronic inflammatory diseases.[13]
Metabolic Implications
CMC consumption has been associated with metabolic disturbances, including increased risk of obesity and metabolic syndrome, possibly due to its impact on gut microbiota and inflammation.[14]
Allergic Reactions
Although rare, there have been reports of severe allergic reactions to CMC, including cases of anaphylaxis.[15]

Toxicological Studies
A study involving rats demonstrated that intraperitoneal administration of sodium carboxymethyl cellulose (SCMC) at doses exceeding 320 mg/kg induced reversible systemic adverse effects, which subsided within 90 days.[16]
Long-Term Safety
In a 90-day feeding study, rats consuming diets with up to 10% SCMC exhibited no specific treatment-related adverse effects, indicating a no-observed-effect level (NOEL) at this concentration.[17]

High-Risk Groups
Individuals with pre-existing gastrointestinal conditions, such as inflammatory bowel disease (IBD), may be more susceptible to adverse effects from carboxymethyl cellulose (CMC) consumption.[18] Research indicates that CMC can disrupt gut microbiota and promote inflammation, potentially exacerbating these conditions.[19]
Health Impacts
A randomized controlled-feeding study found that dietary intake of CMC adversely affected the gut microbiota composition and metabolome in healthy adults.[20] These changes could predispose vulnerable populations to metabolic disturbances and inflammatory responses.[18]

Recommended Intake
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of 0-25 mg/kg body weight for carboxymethyl cellulose (CMC).[20] This indicates that CMC can be consumed within these limits without posing a health risk.

General Safety Level
Carboxymethyl Cellulose (CMC) is generally recognized as safe (GRAS) by regulatory authorities such as the FDA.[21] Research indicates that it is non-toxic and typically well-tolerated when consumed in approved quantities.[4]
Sensitive Individuals
Rare cases of allergic reactions or gastrointestinal discomfort have been reported, especially in individuals with sensitivities to food additives.[22] Studies suggest that these reactions are uncommon and often associated with high or repeated exposure.[12]

FAQ

What is carboxymethyl cellulose?

Carboxymethyl cellulose (CMC) is a water-soluble cellulose derivative used as a thickener, stabilizer, and emulsifier in food and industrial applications.

How to dissolve sodium carboxymethyl cellulose?

Sodium carboxymethyl cellulose dissolves in water by slowly adding it while stirring to prevent clumping and ensure even dispersion.

Carboxymethyl cellulose (CMC) represents what type of polymer?

Carboxymethyl cellulose (CMC) is a water-soluble anionic polysaccharide polymer derived from cellulose.

References

  1. Lawal, K. G., et al. (2023). 'Development of Carboxymethylcellulose Based Active and Edible Food Packaging Films Using Date Seed Components as Reinforcing Agent: Physical, Biological, and Mechanical Properties.' Food Biophysics, 18, 497-509.  Available at: https://link.springer.com/article/10.1007/s11483-023-09793-8 ↩︎
  2. Townsend, K., Laffan, J., & Hayman, G. (2021). 'Carboxymethylcellulose excipient allergy: a case report.' Journal of Medical Case Reports, 15, Article 565.  Available at: https://link.springer.com/article/10.1186/s13256-021-03180-y ↩︎
  3. Chassaing, B., et al. (2015). 'Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome'. Gastroenterology, 150(5), pp. 1230-1237.  Available at: https://www.nature.com/articles/nature14232 ↩︎
  4. Joint FAO/WHO Expert Committee on Food Additives (JECFA). (1990). 'Evaluation of certain food additives and contaminants.'  Available at: https://iris.who.int/bitstream/handle/10665/37651/WHO_TRS_789.pdf?sequence=1 ↩︎
  5. Health Canada. (2023). 'List of Permitted Food Additives with Other Purposes of Use (Lists of Permitted Food Additives).'  Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/8-other-accepted-uses.html ↩︎
  6. Health Canada Food Directorate. (2021). 'Guidance for the use of food additives'.  Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives.html ↩︎
  7. European Food Safety Authority (EFSA). (2022). 'Safety evaluation of food additives'.  Available at: https://www.efsa.europa.eu/en/topics/topic/food-additives ↩︎
  8. EFSA Panel on Food Additives and Flavourings (2018). 'Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives'.  Available at: https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2018.5047 ↩︎
  9. World Health Organization. (n.d.). 'Sodium carboxymethyl cellulose'.  Available at: https://apps.who.int/food-additives-contaminants-jecfa-database/Home/Chemical/3773 ↩︎
  10. JECFA Monographs. (1966). 'Toxicological evaluation of some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases.'  Available at: https://www.inchem.org/documents/jecfa/jecmono/40abcj20.htm ↩︎
  11. EWG's Skin Deepu00ae. (2025). 'Cellulose Gum'.  Available at: https://www.ewg.org/skindeep/ingredients/701190-CELLULOSE_GUM/ ↩︎
  12. Rasheed H., Adeleke A., & Nzerem P. (2023). 'A review on the use of carboxymethyl cellulose in oil and gas field operations.' Journal of Petroleum Science and Engineering, 125, pp. 77-85.  Available at: https://www.researchgate.net/publication/373989657_A_review_on_the_use_of_carboxymethyl_cellulose_in_oil_and_gas_field_operations ↩︎
  13. Viennois, E., et al. (2017) 'Dietary emulsifier-induced low-grade inflammation promotes colon carcinogenesis', Gut, 66(8), pp. 1515-1527. doi:10.1136/gutjnl-2015-310376.  Available at: https://pubmed.ncbi.nlm.nih.gov/27821485/ ↩︎
  14. Naimi, S., Viennois, E., Gewirtz, A.T., and Chassaing, B. (2021) 'Direct impact of commonly used dietary emulsifiers on human gut microbiota', Microbiome, 9(1), p. 66.  Available at: https://microbiomejournal.biomedcentral.com/articles/10.1186/s40168-020-00996-6 ↩︎
  15. Townsend, K., Laffan, J., & Hayman, G. (2021). Carboxymethylcellulose excipient allergy: a case report. Journal of Medical Case Reports, 15(1), 565.  Available at: https://pubmed.ncbi.nlm.nih.gov/34819140/ ↩︎
  16. Fan, C., Hou, L., Che, G., Shi, Y., Liu, X., Sun, L., Jia, W., Zhu, F., Zhao, Z., Xu, M., Gai, X., & Liu, C. (2021). Dose- and time-dependent systemic adverse reactions of sodium carboxy methyl cellulose after intraperitoneal application in rats. The Journal of Toxicological Sciences, 46(5), 223-234.  Available at: https://www.jstage.jst.go.jp/article/jts/46/5/46_223/_html ↩︎
  17. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2018). Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466 and E 468 as food additives. EFSA Journal, 16(1), 5047.  Available at: https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2018.5047 ↩︎
  18. Chassaing, B., Compher, C., Bonhomme, B., Liu, Q., Tian, Y., Walters, W.A., Nessel, L., Delaroque, J., Alpert, C., Brenner, L., Bradley, C.H., Singh, S., Vijayvargiya, P., Patterson, A.D., Gewirtz, A.T., & Bushman, F.D. (2021). Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome. Gastroenterology, 162(3), 743-756.  Available at: https://www.gastrojournal.org/article/S0016-5085(21)03728-8/fulltext ↩︎
  19. Martino, J.V., Van Limbergen, J., & Cahill, L.E. (2017). The Role of Carrageenan and Carboxymethylcellulose in the Development of Intestinal Inflammation. Frontiers in Pediatrics, 5, 96.  Available at: https://www.frontiersin.org/articles/10.3389/fped.2017.00096/full ↩︎
  20. World Health Organization (1974). 'Modified celluloses (Includes; hydroxypropyl cellulose, hydroxypropyl methylcellulose, methylcellulose, methylethylcellulose, sodium carboxymethyl-cellulose)'. WHO Food Additives Series 5.  Available at: https://inchem.org/documents/jecfa/jecmono/v05je54.htm ↩︎
  21. U.S. Food and Drug Administration (FDA). (n.d.). 'Code of Federal Regulations 21 - Carboxymethylcellulose'.  Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-182/subpart-A/section-182.70 ↩︎
  22. Baker, M.D. and Luh, J. (1997) 'Anaphylaxis from the carboxymethylcellulose component of barium suspension', The New England Journal of Medicine, 337(18), p. 1312.  Available at: https://www.nejm.org/doi/full/10.1056/NEJM199710303371804 ↩︎

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