What is Hydroxypropyl cellulose used for in food?

It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.

Where is Hydroxypropyl cellulose permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Hydroxypropyl cellulose vegan?

Yes. Hydroxypropyl cellulose is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Hydroxypropyl cellulose

Q: What is E 463?

E 463 is Hydroxypropyl cellulose. Hydroxypropyl cellulose is a thickener and film former used in coatings, glazes and encapsulated flavours.

E number E463INS 463CAS 9004-64-2

Listed as an emulsifier, a thickener and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · thickeners (CA, US, Codex) · stabilisers (CA, US, Codex) · glazing and surface-finishing agents (Codex) · foaming and whipping agents (Codex) · texturisers (US) · formulation aids (US)

Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Emulsifier or emulsifier salt — FDA, Substances Added to Food: HYDROXYPROPYL CELLULOSE
Codex Alimentarius: Emulsifier — CXS 192-1995 Table One, INS 463
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Stabilizer or thickener — FDA, Substances Added to Food: HYDROXYPROPYL CELLULOSE
Codex Alimentarius: Thickener — CXS 192-1995 Table One, INS 463
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Stabilizer or thickener — FDA, Substances Added to Food: HYDROXYPROPYL CELLULOSE
Codex Alimentarius: Stabilizer — CXS 192-1995 Table One, INS 463
Codex Alimentarius: Glazing agent — CXS 192-1995 Table One, INS 463
Codex Alimentarius: Foaming agent — CXS 192-1995 Table One, INS 463
United States: Texturizer — FDA, Substances Added to Food: HYDROXYPROPYL CELLULOSE
United States: Formulation aid — FDA, Substances Added to Food: HYDROXYPROPYL CELLULOSE

Hydroxypropyl cellulose is a thickener and film former used in coatings, glazes and encapsulated flavours.

Where it is and isn’t permitted

Status of Hydroxypropyl cellulose by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	54 food categories no numerical limit (good manufacturing practice) Show every food category 0 Preparations of food additives — GMP 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk. 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments. 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 10.2 Liquid egg products — GMP 10.3 Frozen egg products — GMP 10.4 Dried or heat coagulated egg products — GMP 11.1.1 Rainbow sugar — GMP 11.3.1 Dried honey — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMP 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMP 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 53 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted	no numerical limit (good manufacturing practice) In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice.	Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item H.2retrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	71 food categories Show every food category 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella. 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid. 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid. 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis. 11.4.3 table-top sweeteners in tablets — quantum satisquantum satis. 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs. 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used. 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars. 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi. 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2. 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.	Regulation (EC) No 1333/2008, Annex IIand 70 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	69 food categories Show every food category 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis. 11.4.3 Table-top sweeteners in tablets — quantum satisquantum satis. 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe.	Assimilated Regulation (EC) No 1333/2008and 68 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	Permitted, with conditions	Designated additive: Appended Table 1, item 326, ヒドロキシプロピルセルロース (“Hydroxypropyl Cellulose” in the unofficial English translation). … Designated additive: Appended Table 1, item 326, ヒドロキシプロピルセルロース (“Hydroxypropyl Cellulose” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use): The Notification sets no standard for use (使用基準) for this additive, so it is not restricted there to particular foods or amounts. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.	Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 히드록시프로필셀룰로스 (“Hydroxypropyl Cellulose”, the English the Code prints beside it). Main use (주용도) of 히드록시프로필셀룰로스: 증점제, 안정제. Standard for use (사용기준) of 히드록시프로필셀룰로스: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Permitted, with conditions		21 CFR 172.870retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	18 food categories no numerical limit (good manufacturing practice) Show every food category and its notes 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP Note 234 For use as a stabilizer or thickener only. Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only. Note 634 For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only. 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP Note 234 For use as a stabilizer or thickener only. 01.2.2 Renneted milk (plain) — GMP 01.4.1 Pasteurized cream (plain) — GMP Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP 04.1.1.2 Surface-treated fresh fruit — GMP Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 326 For use in fresh meat, poultry and game products only. 08.1.2 Fresh meat, poultry and game, comminuted — GMP Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only. 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981). Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981). Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995). Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995). Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 63 For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989). Note 332 For general use as a glazing agent. 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. 09.2.4.1 Cooked fish and fish products — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 325 For general use in surimi products. 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 41 For use in breading or batter coatings only. Note 325 For general use in surimi products. Note 332 For general use as a glazing agent. 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 300 For use in salted squid only. Note 332 For general use as a glazing agent. Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004). Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013). 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP Note 258 Excluding maple syrup. 12.1.2 Salt substitutes — GMP 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.	CXS 192-1995 Table Three, INS 463and 18 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	—	54 GMP
Canada	—	1 GMP
European Union	—	46 several limits, 3 quantum satis, 22 no quantity stated
Great Britain	—	69 quantum satis
Japan	—	1 no quantity stated
South Korea	—	1 no quantity stated
United States	—	1 no quantity stated
Codex Alimentarius	—	19 GMP

No regulator sets a figure for Hydroxypropyl cellulose. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.

What it is made from

Made by treating purified cellulose with propylene oxide.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 9004-64-2

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no more than 80.5 %	no more than 80.5 %
Loss on drying	no more than 10 %	no more than 10 %
Sulphated ash	no more than 0.5 %	no more than 0.5 %
Lead	no more than 0.5 mg/kg	no more than 2 mg/kg
Arsenic	no more than 0.5 mg/kg	—
Mercury	no more than 0.5 mg/kg	—
Cadmium	no more than 0.5 mg/kg	—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 463 Hydroxypropyl cellulose

Hydroxypropylcellulose is cellulose obtained directly from strains of fibrous plant material and partially etherified with hydroxypropyl groups

Synonyms: Cellulose hydroxypropyl ether

Assay, identification and purity criteria

Description and assay

CAS number: 9004-64-2
Einecs: 618-388-0
Chemical name: Hydroxypropyl ether of cellulose
Chemical formula: The polymers contain substituted anhydroglucose units with the following general formula: C₆H₇O₂(OR₁)(OR₂)(OR₃), where R₁, R₂, R₃ each may be one of the following: — H — CH₂CHOHCH₃ — CH₂CHO(CH₂CHOHCH₃)CH₃ — CH₂CHO[CH₂CHO(CH₂CHOHCH₃)CH₃]CH₃
Molecular weight: From about 30 000 to 1 000 000
Assay: Content not more than 80,5 % of hydroxypropoxyl groups (-OCH₂CHOHCH₃) equivalent to not more than 4,6 hydroxypropyl groups per anhydroglucose unit on the anhydrous basis
Description: Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder

Identification

Solubility: Swelling in water, producing a clear to opalescent, viscous, colloidal dispersion. Soluble in ethanol. Insoluble in ether
Gas chromatography: Determine the substituents by gas chromotography
pH: Not less than 5,0 and not more than 8,0 (1 % colloidal dispersion)

Purity criteria

Loss on drying: Not more than 10 % (105 °C, 3 hours)
Sulphated ash: Not more than 0,5 % determined at 800 ± 25 °C
Propylene chlorohydrins: Not more than 0,1 mg/kg
Arsenic: Not more than 0,5 mg/kg
Lead: Not more than 0,5 mg/kg
Mercury: Not more than 0,5 mg/kg
Cadmium: Not more than 0,5 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 463

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 463 Hydroxypropyl Cellulose

An ether of cellulose containing hydroxypropyl substitution prepared from cellulose by treatment with alkali and propylene oxide. The article of commerce can be specified further by viscosity.

Synonyms: Cellulose hydroxypropyl ether; modified cellulose; INS No. 463

Assay, identification and purity criteria

Description and assay

Specification history: Revised specification prepared at the 63rd JECFA (2004) and published in FNP52 Add 12 (2004) superseding specifications prepared at the 29 th JECFA (1985) and published in FNP 52. An ADI ‘not specified’ was established for modified celluloses at the 35th JECFA (1989).
Chemical names: Hydroxypropyl ether of cellulose, cellulose hydroxypropyl ether
C.A.S. number: 9004-64-2
Chemical formula: [C 6 H 7 O 2 (OH) X (OCH 2 CHOHCH 3 ) y (OCH 2 CH[R w ]CH 3 ) z ] n where x + y + z = 3 y + z (1+w) = not greater than 4.6 R = A substituent comprising "w" hydroxypropoxy groups
Structural formula: One of many possible structural formulae for the repeating unit of a hydroxypropyl cellulose with molar substitution of 3.0 and a degree of polymerization of n, showing a monomeric hydroxypropyl substitution at C 2 and a dimeric hydroxypropyl substitution at C 6 .
Formula weight: Unsubstituted structural unit: 162.14 Trisubstituted structural unit: 336.37 Macromolecules: from about 30 000 (n about 100) up to about 1 million (n about 2500)
Assay: Not more than 80.5% of hydroxypropoxy groups equivalent to not more than 4.6 hydroxypropyl groups per anhydroglucose unit on the dried basis
DESCRIPTION: Slightly hygroscopic, white or off-white, almost odourless, granular or fibrous powder
FUNCTIONAL USES: Emulsifier, thickener, stabiliser, binder, suspension agent, film coating
METHOD OF ASSAY: Determination of the hydroxypropoxy group content Apparatus The apparatus for hydroxypropoxy group determination is shown in the accompanying diagram. The boiling flask, D, is fitted with an aluminium foil-covered Vigreux column, E, on the sidearm and with a bleeder tube through the neck and to the bottom of the flask for the introduction of steam and nitrogen. A steam generator, B, is attached to the bleeder tube through Tube C, and a condenser, F, is attached to the Vigreux column. The boiling flask and steam generator are immersed in an oil bath, A, equipped with a thermo-regulator such that a temperature of 155 o and the desired heating rate may be maintained. The distillate is collected in a 150 ml beaker, G, or other suitable container. Procedure Transfer about 100 mg of the sample, previously dried at 105 o for 2 h and accurately weighed, into the boiling flash, and add 10 ml of chromium trioxide solution (60 g in 140 ml of water). Immerse the steam generator and the boiling flask in the oil bath (at room temperature) to the level of the top of the chromium trioxide solution. Start cooling water through the condenser and pass nitrogen gas through the boiling flask at the rate of one bubble per sec. Starting at room temperature, raise the temperature of the oil bath to 155 o over a period of not less than 30 min, and maintain this temperature until the end of the determination. Distil until 50 ml of the distillate is collected. Detach the condenser from the Vigreux column, and wash it with water, collecting the washings in the distillate container. Titrate the combined washings and distillate with 0.02 N sodium hydroxide to a pH of 7.0, using a pH meter set at the expanded scale. NOTE: Phenolphthalein TS may be used for this titration, if it is also used for all standards and blanks. Record the volume, V a of the 0.02 N sodium hydroxide used. Add 500 mg of sodium bicarbonate and 10 ml of dilute sulfuric acid TS, and then after evolution of carbon dioxide has ceased, add 1 g of potassium iodide. Stopper the flask, shake the mixture, and allow it to stand in the dark for 5 min. Titrate the liberated iodine with 0.02 N sodium thiosulfate to the sharp disappearance of the yellow colour, confirming the end-point by the addition of a few drops of starch TS. Record the volume of 0.02 N sodium thiosulfate required as Y a . Make several reagent blank determinations, using only the chromium trioxide solution in the above procedure. The ratio of the sodium hydroxide titration (V b ) to the sodium thiosulfate titration (Y b ), corrected for variation in normalities, will give the acidity-to-oxidizing ratio, V b /Y b = K, for the chromium trioxide carried over in the distillation. The factor K should be constant for all determinations. Make a series of blank determinations using 100 mg of methyl cellulose (containing no foreign material) in place of the sample, recording the average volume of 0.02 N sodium hydroxide required as V m and the average volume of 0.02 N sodium thiosulfate required as Y m . Calculate the hydroxypropoxy group content of the sample, in mg, by the formula: 75.0 x [N 1 (V a -V m ) – k N 2 (Y a – Y m )] where N 1 = the exact normality of the 0.02 N sodium hydroxide solution N 2 = the exact normality of the 0.02 N sodium thiosulfate solution k = V b N 1 /Y b N 2 Chart for converting percentage of substitution, by weight, of hydroxypropoxy groups to molecular substitution per glucose unit. Determination of the methoxy group See Apparatus and Procedure in Ethoxy and Methoxy Group Determination and determine the content of methoxy group (-OCH 3 ). Calculation Calculate as percentage. Correct the % of methoxy groups thus determined by the formula: A - (B x 0.93 x 31 / 75) where A = the total % of -OCH 3 groups determined B = the % of -OCH 2 CHOHCH 3 determined in the Method of Assay for Hydroxypropoxy group content 0.93 = an average obtained by determining, on a large number of samples, the propylene produced from the reaction of hydriodic acid with hydroxypropoxy groups during the Method of Assay for methoxy groups (- OCH 3 ).

Identification

Solubility (Vol. 4): Swells in water, producing a clear to opalescent, viscous colloidal solution; insoluble in ethanol; insoluble in ether
Foam formation: A 0.1% solution of the sample is shaken vigorously. A layer of foam appears. This test permits the distinction of sodium carboxymethyl cellulose from other cellulose ethers.
Precipitate formation: To 5 ml of a 0.5% solution of the sample, add 5 ml of a 5% solution of copper sulfate or of aluminium sulfate. No precipitate appears. This test permits the distinction of sodium carboxymethyl cellulose from other cellulose ethers.
Substituents: See description under METHOD OF ASSAY

Purity criteria

Loss on drying (Vol. 4): Not more than 10.0% (105˚ to constant weight)
pH (Vol. 4): Not less than 5.0 and not more than 8.0 (1 in 100 soln)
Sulfated ash (Vol. 4): Not more than 0.5%. Test 1 g of the sample
Lead (Vol. 4): Not more than 2 mg/kg. Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4, "Instrumental Methods"
Propylene chlorohydrins: Not more than 0.1 mg/kg See description under TESTS
Test: Propylene chlorohydrins: Determine by gas liquid chromatography (see Volume 4) using the following procedure: Preparation of Standards Stock Standard Solution: Weigh 0.1 g propylene chlorohydrin (C.A.S. No. 127-00-4, mixture of 1-Chloro-2-propanol-70% and 2-Chloro-1-propanol-30%) to the nearest 0.0001g and bring to a final volume of 100 ml with diethyl ether. Working Standard Solution: Perform serial dilutions (in diethyl ether) of stock standard to achieve a working calibration range of 6-25 ng/ml. Note : All standard solutions should be prepared with diethyl ether of the highest purity Gas Chromatography Gas Chromatograph with a Halogen Specific Detector, on-column injector, and linear column temperature programming. Column: 30 m x 0.53 mm x 1 μ m DB-WAX or equivalent. Temperature programming: Initial Temperature 35 o Initial Hold Time 7.0 min Ramp Rate 8.0 o /min Final Temperature 200 o Final Hold Time 5.0 min Inlet 200 o Detector (XSD) 1000 o Flow rates: Helium (carrier gas) 5 psi (column head pressure at 35 o ) Detector Make-up Gas (air)40 psi Retention times (min): 1-Chloro-2-propanol ~11.7 2-Chloro-1-propanol ~12.5 Procedure : Weigh ~1 g of sample into a centrifuge tube and record weight to the nearest 0.01 g. Quantitatively add 5.0 ml diethyl ether to the sample and sonicate for 10 minutes. Centrifuge the sample to separate the mixture. Remove a portion of the diethyl ether extract for GC analysis. Calculations : Prepare a calibration curve by plotting the concentration (ng/ml) versus detector response (in a linear range of 6-25 ng/ml). From the linear regression of this curve, calculate ng/g using the following equation: ng/g = (V x (R-b)/m)/W where: R= detector response for the sample b = y-intercept of the linear regression curve m = slope of the linear regression curve V= final volume (5.0 ml) W= weight of the sample in grams

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

Part	May be used in	Maximum level	Citation
Annex III, Part 1: Carriers in food additives	All food additives	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additives	All food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymes	Food enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.	In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavourings	All flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex II	All nutrientsCan be used as a carrier: Yes	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

29 recorded names. A label may use any of them.

E number

E463

INS number

CAS registry number

9004-64-2

As it appears in regulation

Hydroxypropyl cellulose

Other names

Cellulose hydroxypropyl ether
E 463
Hydroxypropyl cellulose

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	not specified	—	JECFA	1989

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2018
The ANS Panel concluded, using read-across between the celluloses, that there was no genotoxic or carcinogenic concern for unmodified and modified celluloses (E 460–E 469), that no numerical ADI is needed, and that there would be no safety concern at the reported uses and use levels.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 463?: E 463 is Hydroxypropyl cellulose. Hydroxypropyl cellulose is a thickener and film former used in coatings, glazes and encapsulated flavours.
What is Hydroxypropyl cellulose used for in food?: It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Hydroxypropyl cellulose permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Hydroxypropyl cellulose vegan?: Yes. Hydroxypropyl cellulose is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
jp retrieved 2026-10-18
kr retrieved 2026-10-18
ecfr retrieved 2026-10-17
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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