Carboxymethyl Cellulose
Carboxymethyl Cellulose carries a safety score of 2/5 and appears in 154 indexed US food products. CSPI rates it “Caution.”
2/5 from FDA SAFFA + CSPI Chemical Cuisine
How common is vs other flagged additives?
Number of indexed products containing each of the most common flagged additives — Carboxymethyl Cellulose highlighted.
Indexed products containing each flagged additive. Source: Open Food Facts ingredient lists × FDA SAFFA × CSPI Chemical Cuisine.
Function
ANTICAKING AGENT OR FREE-FLOW AGENT, DRYING AGENT, EMULSIFIER OR EMULSIFIER SALT, HUMECTANT, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, SURFACE-ACTIVE AGENT
Safety Assessment
Carboxymethyl Cellulose has a lower safety score (2/5), indicating notable concerns from food safety researchers or advocacy organizations. Individuals with sensitivities should consider alternatives. CSPI recommends limiting consumption of this ingredient.
What the Data Says About
Carboxymethyl Cellulose currently appears in 154 products across the OpenFoodFacts catalog we index, which gives a concrete measure of its footprint on US grocery shelves. Our internal safety score of 2/5 synthesizes FDA Substances Added to Food (SAFFA) regulatory status — currently "GRAS" — with the Center for Science in the Public Interest (CSPI) Chemical Cuisine classification of "Caution." These two frameworks capture different questions: regulators ask whether exposure at typical intake is acceptable, while consumer-advocacy groups examine cumulative dietary load and vulnerable-population risk.
In food manufacturing, Carboxymethyl Cellulose functions as a anticaking agent or free-flow agent, drying agent, emulsifier or emulsifier salt, humectant, solvent or vehicle, stabilizer or thickener, surface-active agent. That technical role explains why it recurs across many product categories — formulators select specific additives for stability, shelf life, color, or texture performance, and substitution is rarely a one-for-one swap when regulations or consumer preferences shift. Inspection and outbreak data often trace back to breakdown in the control of exactly these kinds of functional ingredients, either through contaminated batches, undisclosed substitutions, or labeling errors that trigger FDA-initiated recalls.
No specific concern flags are attached to Carboxymethyl Cellulose in our current data snapshot beyond the regulatory and CSPI classifications above. That does not rule out individual sensitivity reactions, and anyone managing allergies, elimination diets, or chronic conditions should verify with a qualified healthcare professional before relying on population-level ratings.
Safety Profile at a Glance
| Source | Classification | Year |
|---|---|---|
| FDA SAFFA | GRAS | 2024 |
| CSPI Chemical Cuisine | Caution | 2024 |
| PlainFoodSafe Score | 2/5 | 2026 |
| Product footprint | 154 products | OpenFoodFacts |
FDA SAFFA database, CSPI Chemical Cuisine ratings, OpenFoodFacts product index. See methodology.
Products Containing
Showing 50 of 154 products
Frequently Asked Questions
Is Carboxymethyl Cellulose safe to eat? ▼
Carboxymethyl Cellulose has a safety score of 2/5. The Center for Science in the Public Interest (CSPI) rates it as "Caution." FDA status: GRAS. Always check with a healthcare provider if you have specific dietary concerns.
What products contain Carboxymethyl Cellulose? ▼
Carboxymethyl Cellulose is found in 154 products in our database, spanning various food categories and brands.
What does Carboxymethyl Cellulose do in food? ▼
Carboxymethyl Cellulose is used as a anticaking agent or free-flow agent, drying agent, emulsifier or emulsifier salt, humectant, solvent or vehicle, stabilizer or thickener, surface-active agent in food products.
Where does this ingredient safety data come from? ▼
Safety data comes from the FDA's SAFFA (Substances Added to Food) database, CSPI (Center for Science in the Public Interest) ratings, and the OpenFoodFacts product database. Product counts reflect items cataloged in OpenFoodFacts.