Yes, its safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA),  Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA
The FDA has claimed that MCC can be used for anticaking agent or free-flow agent, drying agent, flavor enhancer, flavoring agent or adjuvant, formulation aid, humectant, stabilizer or thickener in food. (6)

However, it is not listed in 21CFR as GRAS (Generally Recognized as Safe). (7)

EFSA
MCC E 460(i) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized as “additives other than colours and sweeteners” (8)

Safety re-evaluation in 2017
After the studies of short and long-term toxicity, carcinogenicity, reproductive toxicity and other researches, in 2017, EFSA concluded that “there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for E460(i).” (9)

Authorised Uses and Use Levels
Its approved application is listed in Group I and separately by E460 and E 460(i). The uses in almost all authorised food categories are quantum satis (QS).

The application of Group I please see that of sodium CMC.


The following foods are separately by E460 and E 460(i) and may contain with it (10):

Table-top sweeteners in tablets and liquid form
Herbs and spices
Unflavoured live fermented cream products and substitute products
Food Standards Australia New Zealand
It is an approved ingredient in Australia and New Zealand with the code number 460. (11)

JECFA
Function Class: food additives, anticaking, emulsifier, stabilizer. (12)

Acceptable Daily Intake: ADI “not specified” set in 1997. (13)

 

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