E463, or hydroxypropyl cellulose, is a food additive used in the food industry as a thickener, emulsifier, and stabilizer.
It is produced by partial etherification of cellulose, which gives it the ability to retain water and improve the texture of products.
Although this additive contains no calories and is not absorbed by the body, it may cause food intolerance or allergic reactions in some individuals.
Hydroxypropyl cellulose is commonly used in the food industry in the production of dairy products, jellies, sauces, yeast, baked goods, and other food products. It helps improve the consistency and structure of products, giving them the desired texture and viscosity.
