(IBTimes) - The regulator allowed the use of sodium carboxymethyl cellulose, more commonly known as cellulose gum or food additive E466, after it found the additive safe for human consumption. Sodium carboxymethyl cellulose prevents crystals and cloudiness in white and sparkling wines. With the approval of the additive, winemakers would not longer use the traditional method of filtration and refrigeration and would save on costs by about 20 cents a bottle.