Food Additive Details
![](/https/www.fao.org/gsfaonline/images/molecule.png) |
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Ethyl hydroxyethyl cellulose (467) |
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Functional Classes
- Emulsifier
- Stabilizer
- Thickener
Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 467
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 467
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GSFA Table 3 Provisions
Ethyl hydroxyethyl cellulose is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Ethyl hydroxyethyl cellulose could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1. Note that food categories listed in the Annex to Table 3 were excluded accordingly.
Ethyl hydroxyethyl cellulose is acceptable in foods conforming to the following commodity standards: (additive.commodityStandardsA).
Ethyl hydroxyethyl cellulose is a: (additive.functionsB) (additive.commodityStandardsB)
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Number |
Food Category |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
01.1.4 |
Flavoured fluid milk drinks |
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01.3 |
Condensed milk and analogues (plain) |
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01.4.3 |
Clotted cream (plain) |
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01.4.4 |
Cream analogues |
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01.5 |
Milk powder and cream powder and powder analogues (plain) |
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01.6.1 |
Unripened cheese |
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01.6.2 |
Ripened cheese |
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01.6.4 |
Processed cheese |
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01.6.5 |
Cheese analogues |
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01.7 |
Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) |
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01.8.1 |
Liquid whey and whey products, excluding whey cheeses |
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02.2.2 |
Fat spreads, dairy fat spreads and blended spreads |
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02.3 |
Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions |
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02.4 |
Fat-based desserts excluding dairy-based dessert products of food category 01.7 |
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03.0 |
Edible ices, including sherbet and sorbet |
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04.1.2 |
Processed fruit |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
04.2.2.2 |
Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds |
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04.2.2.3 |
Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce |
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04.2.2.4 |
Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds |
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04.2.2.5 |
Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
04.2.2.6 |
Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
04.2.2.8 |
Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds |
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05.0 |
Confectionery |
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06.3 |
Breakfast cereals, including rolled oats |
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06.4.3 |
Pre-cooked pastas and noodles and like products |
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06.5 |
Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
06.6 |
Batters (e.g. for breading or batters for fish or poultry) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
06.7 |
Pre-cooked or processed rice products, including rice cakes (Oriental type only) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
06.8 |
Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
07.0 |
Bakery wares |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
08.2 |
Processed meat, poultry, and game products in whole pieces or cuts |
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08.3 |
Processed comminuted meat, poultry, and game products |
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08.4 |
Edible casings (e.g. sausage casings) |
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09.3 |
Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms |
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09.4 |
Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
10.2.3 |
Dried and/or heat coagulated egg products |
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10.3 |
Preserved eggs, including alkaline, salted, and canned eggs |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
10.4 |
Egg-based desserts (e.g. custard) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
11.6 |
Table-top sweeteners, including those containing high-intensity sweeteners |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.2.2 |
Seasonings and condiments |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.3 |
Vinegars |
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12.4 |
Mustards |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.5 |
Soups and broths |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.6 |
Sauces and like products |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.7 |
Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3 |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.8 |
Yeast and like products |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.9 |
Soybean-based seasonings and condiments |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
12.10 |
Protein products other than from soybeans |
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13.3 |
Dietetic foods intended for special medical purposes (excluding products of food category 13.1) |
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13.4 |
Dietetic formulae for slimming purposes and weight reduction |
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13.5 |
Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6 |
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13.6 |
Food supplements |
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14.1.4 |
Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks |
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14.2.1 |
Beer and malt beverages |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
14.2.2 |
Cider and perry |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
14.2.4 |
Wines (other than grape) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
14.2.5 |
Mead |
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14.2.6 |
Distilled spirituous beverages containing more than 15% alcohol |
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14.2.7 |
Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
15.0 |
Ready-to-eat savouries |
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![Food Category Hierarchy Food Category Hierarchy](/https/www.fao.org/gsfaonline/images/tree.gif) |
16.0 |
Prepared foods |
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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).
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