What is E464?
Complete guide to understanding hydroxypropyl methyl cellulose in your food
The Quick Answer
E464 is hydroxypropyl methyl cellulose (HPMC), a plant-based thickener and stabilizer derived from cellulose.
It’s used to improve texture, prevent separation, and extend shelf life in ice cream, dairy products, baked goods, and many processed foods.
Most people who eat ice cream, dairy products, or baked goods regularly consume trace amounts of it.
📌 Quick Facts
- Category: Thickener, Stabilizer & Emulsifier
- Found in: Ice cream, cheese, dairy, baked goods, sauces, desserts
- Safety: FDA-approved (GRAS), EFSA-approved, no ADI needed
- Approved by: FDA, EFSA, JECFA
- Key Fact: Plant-based cellulose derivative with thermal gelation properties
What Exactly Is E464?
E464 is hydroxypropyl methyl cellulose (HPMC or hypromellose), a plant-derived thickener and stabilizer created from cellulose—the main structural component of plant cell walls.
More specifically, cellulose is partially modified by attaching hydroxypropyl and methyl groups through chemical etherification. This semisynthetic process creates a compound with unique properties useful in food production.
E464 appears as a white to cream-colored granular powder that is odorless and tasteless. One of its most distinctive properties is thermal gelation—it gels when heated and returns to liquid when cooled.
In technical terms, it’s a nonionic polymer that thickens liquids, stabilizes emulsions, forms gels, and prevents separation in complex food systems. It belongs to the broader cellulose family of additives (E460-E469), all sharing similar plant-based origins.
Where You’ll Find E464
E464 appears in numerous processed foods requiring thickening or stabilization:
– Ice cream and frozen desserts
– Cheese and cheese products
– Milk and dairy products
– Sauces and gravies
– Soups and broths
– Jams, jellies, marmalades, gels
– Desserts and puddings
– Cakes, pastries, biscuits
– Icings and fillings
– Baked goods and ready-made mixes
– Salad dressings and mayonnaise
– Meat and fish products
– Deep fried batters and fried foods
– Toppings and coatings
If you eat ice cream, dairy products, baked goods, or processed sauces, you’ve almost certainly consumed E464. It’s one of the most common food additives in processed foods.
💡 Pro Tip: Look for “Hydroxypropyl methyl cellulose,” “HPMC,” “Hypromellose,” or “E464” on ingredient lists. It’s especially common in dairy products and frozen desserts where its thickening and stabilizing properties are essential for desired texture.
How E464 Works in Food
E464 serves multiple critical functions in food production.
As a thickener: E464 increases the viscosity of liquids, giving them desired texture and mouthfeel. In sauces, dressings, and soups, it creates the appropriate consistency without adding bulk.
As a stabilizer: E464 prevents separation of oil and water phases in complex emulsions. In ice cream, for example, it prevents ice crystal formation and maintains smooth texture. In dairy products, it prevents separation during storage.
As a gelling agent: E464 forms firm gels, particularly when heated. This thermal gelation property is unique and particularly useful in fried foods.
In baked goods: E464 improves dough handling, increases volume, improves crumb structure, and extends shelf life by maintaining moisture.
In fried products: The thermal gelation property is particularly valuable. When E464-containing products are fried, the additive gels and creates a protective barrier that reduces oil absorption into the food—a significant health and quality benefit.
Why Do Food Companies Use E464?
E464 solves specific technical problems that manufacturers cannot solve without it.
Without proper stabilizers, ice cream would separate and develop ice crystals. Without thickeners, sauces would be too thin. Without emulsifiers, oil and water would separate. E464 addresses all these issues simultaneously in many applications.
For fried food manufacturers, E464’s thermal gelation property is particularly valuable—it reduces oil absorption, improving both product quality and reducing fat content, which appeals to health-conscious consumers.
Is It Safe?
Regulatory authorities confirm E464 is safe for food use.
The FDA classifies E464 as “Generally Recognized As Safe” (GRAS). The EFSA conducted a comprehensive re-evaluation in 2017-2018 and concluded that no numerical ADI (Acceptable Daily Intake) is needed and there is “no safety concern at the reported uses and use levels.”
JECFA (the international FAO/WHO expert committee) specified that no ADI needs to be set—indicating exceptionally high safety margins.
✓ Safety Confirmed: The EFSA’s 2017-2018 re-evaluation confirmed no safety concern for E464. No numerical ADI is needed, indicating exceptional safety. Actual exposure at approved use levels is far below any threshold for concern.
The EFSA’s 2017-2018 Comprehensive Safety Re-evaluation
The European Food Safety Authority’s thorough 2017-2018 re-evaluation of all cellulose derivatives (E460-E469) provides authoritative reassurance.
Key findings:
– No numerical ADI needed for E464—indicating exceptional safety
– No safety concern at reported uses and use levels
– No systemic toxicity observed in animal studies
– No mutagenic effects (genetic damage)
– No carcinogenic effects (cancer risk)
– No reproductive toxicity or developmental effects
– Low potential for acute and chronic toxicity
– Long history of safe use in pharmaceuticals confirmed (50+ years)
The 2017-2018 EFSA Panel concluded that safety is assured at all approved use levels.
Important Note: E464 vs E466
E464 is different from E466 (sodium carboxymethyl cellulose), which has more restrictions.
In recent years, E466 (a different additive with a different chemical structure) has raised more regulatory scrutiny due to animal study findings about potential gut microbiota effects. However, E464 has NO such restrictions. E464 and E466 are distinct compounds with different safety profiles.
While E466 is restricted in certain dietary foods for infants and babies due to insufficient safety data in vulnerable populations, E464 remains fully approved for all authorized food uses.
Understanding the Microbiota Research
The EFSA 2017-2018 evaluation reviewed potential effects on gut microbiota.
Some animal studies have suggested that certain cellulose derivatives might potentially affect gut microbiota composition. However, these were exclusively experimental animal studies—not human evidence. EFSA concluded that animal study findings do not necessarily translate to human risk.
The concerns were primarily associated with E466 (sodium carboxymethyl cellulose), not E464. EFSA determined no safety concern for E464 at food use levels despite noting these theoretical animal study possibilities.
Thermal Gelation Property
E464 has a unique property: it gels when heated and returns to liquid when cooled.
This reversible thermal gelation makes E464 particularly valuable in fried foods. When heat is applied during frying, E464 gels and creates a protective barrier that significantly reduces oil absorption into the food. This benefit appeals to both manufacturers (reduced oil costs) and consumers (healthier lower-fat products).
Decades of Pharmaceutical Use
E464 has been safely used in human pharmaceutical products for over 50 years.
HPMC is present in tablets, capsules, topical gels, eye drops, and oral solutions. Millions of people consume or apply it daily in medications without documented adverse effects. This extensive real-world use provides additional confidence in its safety.
Plant-Based and Dietary Attributes
E464 is entirely plant-based with excellent dietary compatibility:
– Vegan ✓
– Vegetarian ✓
– Gluten-free ✓
– Plant-based ✓
– Kosher ✓
– Halal ✓
E464 is derived from cellulose sourced from plant materials (wood pulp, cotton linter), making it suitable for all dietary preferences.
Manufacturing and Purity Standards
E464 is manufactured through controlled chemical synthesis using plant-derived cellulose.
Cellulose is extracted from plant materials (wood pulp or cotton linter) and then chemically modified. Batches are tested for identity and composition using infrared spectroscopy. Food-grade E464 is tested for microbiological safety—bacteria like E. coli, Salmonella, and other pathogens are confirmed absent.
The process is semisynthetic—it requires chemical synthesis but starts from a natural plant material.
Potential Side Effects—Rare and Mild
At food additive levels, E464 causes no adverse effects in most people.
Some individuals might experience mild digestive effects only if consuming unusually large amounts outside normal food use. Allergic reactions are extremely rare.
People with special medical conditions (history of bowel blockages, cellulose sensitivities) should consult healthcare providers, but for the general population, E464 is safe.
Regulatory Approval Across Regions
E464 approval is nearly universal:
– United States (FDA): GRAS—Generally Recognized As Safe
– European Union (EFSA): Approved food additive
– International (JECFA): FAO/WHO approved
– Japan: Approved under pharmacopoeia standards
– China: Widely used in food and pharmaceutical sectors
This universal approval across different regulatory systems reflects confidence in its safety.
The Bottom Line
E464 (hydroxypropyl methyl cellulose) is a plant-based thickener and stabilizer used in ice cream, dairy products, baked goods, and numerous processed foods.
Regulatory authorities worldwide classify it as safe, with the FDA rating it GRAS and the EFSA confirming “no safety concern at reported uses and use levels.”
The EFSA’s 2017-2018 re-evaluation found no numerical ADI is needed—indicating exceptional safety.
At normal food use levels, actual exposure is far below any threshold for concern.
E464 is entirely plant-based and suitable for all dietary preferences including vegan, vegetarian, gluten-free, kosher, and halal diets.
It has been safely used in medications and other consumer products for over 50 years with millions of people consuming it daily.
Most people eating ice cream, dairy products, or baked goods consume E464 regularly without documented health concerns.
As always, food labels must declare E464 when used, enabling informed consumer choice.