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E467 – Hydroxypropyl Methylcellulose (HPMC)

E467 (hydroxypropyl methylcellulose) is an approved food additive used as a thickener, stabilizer, and emulsifier in food products and pharmaceuticals.

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Things worth knowing about "E467"

E467 (hydroxypropyl methylcellulose) is an approved food additive used as a thickener, stabilizer, and emulsifier in food products and pharmaceuticals.

What is E467?

E467 is the EU designation for hydroxypropyl methylcellulose (HPMC), also known by its international non-proprietary name hypromellose. It is a semi-synthetic, water-soluble derivative of cellulose – the natural structural component of plant cell walls. E467 is produced through chemical modification of cellulose and is approved as a food additive in the European Union.

Production and Chemical Properties

E467 is manufactured by reacting cellulose with propylene oxide and methyl chloride, introducing methyl ether and hydroxypropyl ether groups along the cellulose chain. The resulting polymer is odorless, tasteless, non-toxic, and soluble in cold water as well as in certain organic solvents. A key characteristic of HPMC is its thermal gelation behavior: the substance forms a gel upon heating and returns to a liquid state upon cooling – a property known as reverse thermal gelation.

Use in Food

In the food industry, E467 serves multiple functional roles:

Thickener: increases viscosity in sauces, soups, and desserts
Emulsifier: stabilizes oil-in-water mixtures
Stabilizer: improves the texture and shelf life of processed foods
Film-forming agent: used in coatings for baked goods and confectionery
Fat replacer: creates a creamy texture in reduced-calorie products

E467 is commonly found in gluten-free baked goods, where it mimics the binding properties of gluten and provides improved dough structure and texture.

Use in Pharmaceuticals and Medicine

Beyond food, hypromellose (E467) is widely used in the pharmaceutical industry:

Tablet coatings: as a film-forming agent for tablets and capsules, enabling controlled drug release
Eye drops: as an artificial tear substitute for the treatment of dry eye syndrome
Viscosity enhancer: in topical gels and creams
Vegetarian capsule shells: as a plant-based alternative to animal-derived gelatin capsules

Safety and Tolerability

E467 is considered safe and well tolerated. Because hydroxypropyl methylcellulose is not broken down in the human digestive tract, it passes through undigested and therefore provides no caloric value. The European Food Safety Authority (EFSA) has assessed E467 as safe for its intended uses. No acceptable daily intake (ADI) has been established, as no health risk has been identified at normal levels of consumption.

At very high doses, E467 may have a mild laxative effect, as it acts as a dietary fiber and retains water in the intestine. Allergic reactions are extremely rare, and no significant interactions with nutrients or medications have been identified.

Labeling and Regulation

In the EU, E467 is authorized under Regulation (EC) No 1333/2008 on food additives. It may be used in a wide variety of food categories, in some cases at specified maximum levels, and in others at quantum satis (the amount technically necessary to achieve the desired effect). On food packaging, it may appear as either E467 or hydroxypropyl methylcellulose.

References

European Food Safety Authority (EFSA): Re-evaluation of hydroxypropyl methyl cellulose (E 464) and related cellulose ethers as food additives. EFSA Journal, 2017.
Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.
Rowe, R.C., Sheskey, P.J., Quinn, M.E. (eds.): Handbook of Pharmaceutical Excipients, 6th edition, Pharmaceutical Press, London, 2009.

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