Food additive databasethickener / stabilizerChecked 2026-10-02

Sodium Carboxymethylstarch デンプングリコール酸ナトリウム

Designated additiveNot on the EU additive list

Purpose: thickener / stabilizer
On the label: “糊料（デンプングリコール酸Na）” (thickener (sodium carboxymethyl starch)), “増粘剤（加工デンプン）” (thickener (modified starch))
Name in the List of Designated Additives: デンプングリコール酸ナトリウム (No. 273)

In Japan

A thickener (norizai) that adds thickness and helps food keep its shape.
The short names are “加工デンプン” (modified starch) and “デンプングリコール酸Na” (sodium carboxymethyl starch). When used as a thickener, stabilizer, gelling agent or thickening agent (norizai), it is one of the 8 purposes for which the purpose name must be written alongside.

Japan's standards for use

Up to 2.0% of the food
When used together with calcium carboxymethylcellulose and sodium carboxymethylcellulose, up to 2.0% of the food in total

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.

When it is labeled under a shared name

Sodium Carboxymethylstarch may be declared on the label in the same way as “加工デンプン”. See Modified starch for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as thickener / stabilizer

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