Comparing E466 - Sodium carboxy methyl cellulose vs E470AI - Sodium salts of fatty acids
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Found in 12,512 products
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Interest over time for 9 keywords in U.S. during the last 10 years.
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Popular questions
When is cmc coming back?
CMC (E466) hasn’t been withdrawn; it remains approved in the EU and US and is widely produced, so any restock timing depends on the specific retailer or supplier.
When will cmc return?
There’s been no general ban or recall of sodium carboxymethyl cellulose; if you’re seeing a shortage, only the manufacturer or seller can give a return date.
When will cmc be back?
CMC is still authorized and manufactured—availability issues are local or product-specific, so contact the brand or distributor for timing.
How long is cmc out?
It isn’t out globally; regulatory approval and production continue, and any gaps are due to individual supply chains.
Is cmc coming back?
Yes—CMC (E466) remains permitted and in use; if a particular product removed it, only that brand can say whether they’ll add it back.
Explain why sodium salts of fatty acids, although they are salts, are not very soluble in water?
Their long hydrophobic hydrocarbon tails outweigh the small ionic (carboxylate) head, so they prefer to aggregate into micelles or lamellar phases rather than disperse as individual ions; solubility decreases with chain length and is generally lower for sodium than potassium salts.
What are sodium or potassium salts of fatty acids?
They are soaps—anionic surfactants (RCOO− Na+ or RCOO− K+) formed by neutralizing fatty acids with sodium or potassium hydroxide, used in foods as emulsifiers and stabilizers.
What are sodium salts of long chain fatty acids called?
They are commonly called soaps, for example sodium stearate or sodium palmitate.
What do the sodium salts of fatty acids taste like?
They have a characteristic soapy, slightly bitter/alkaline taste; at typical food-use levels they contribute little flavor but can cause a soapy off-note if overused.
What is special about sodium salts of fatty acids?
They are amphiphilic surfactants that lower surface tension and self-assemble (e.g., into micelles), enabling them to emulsify and stabilize fat–water mixtures. They can also form insoluble “soaps” with calcium or magnesium ions.