Comparing E407A - Processed eucheuma seaweed vs E468 - Cross-linked sodium carboxymethylcellulose

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Overview

E407A - Processed eucheuma seaweed

Processed eucheuma seaweed (E407A) is a seaweed-based thickener and stabilizer closely related to carrageenan. It helps foods stay smooth, creamy, and evenly mixed by binding water and forming gentle gels. You’ll find it in many everyday foods, from dairy desserts to plant-based drinks and sauces, used at levels just high enough to do the job.

E468 - Cross-linked sodium carboxymethylcellulose

Cross-linked sodium carboxymethylcellulose (E468) is a modified form of cellulose that swells in water to make mixtures thicker and more stable. Food makers use it in small amounts to steady texture, keep ingredients from separating, and improve mouthfeel in many everyday foods. It is closely related to cellulose gum (E466) but is cross‑linked so it doesn’t dissolve the same way.

Synonyms

E407a

Processed eucheuma seaweed

E468

Cross-linked sodium carboxymethylcellulose

cross-linked cellulose gum

Crosslinked sodium carboxy methyl cellulose

Functions

emulsifier gelling agent stabilizer thickener

stabilizer thickener

Origins

Plant

Products

Found in 5 products

Search rank & volume

#56610 / mo🇺🇸U.S.

#55110 / mo🇺🇸U.S.

Awareness score

×0.65

under-aware