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Yes, its safety 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
FDA has approved the application of L and DL malic acid in food, except the baby food, at levels not to exceed good manufacturing practice.

It is generally considered safe (GRAS) and can be used in food as a flavor enhancer, flavoring agent and adjuvant, and pH control agent.

The following are the uses and the maximum level approved by FDA (12):

Food Application
Maximum uses Level
Nonalcoholic beverages 3.4%
Chewing gum 3.0%
Gelatins, puddings, and fillings 0.8%
Hard candy 6.9%
Soft candy 3.0%
Jams and jellies 2.6%
Processed fruits and fruit juices 3.5%
All other food categories 0.7%

http://www.chinafooding.com/L-Malic_Acid

Corn starch has many culinary uses, but it is most often used as a thickener for sauces, gravies and fruit pie fillings. Corn starch thickens very quickly and easily, and forms a clear sauce after cooking, rather than an opaque one. It has roughly twice the thickening power of flour, and while it is flavorless after cooking, it does need to be cooked for a short period to remove any starchy flavor from the starch, as well as to give the mixture it is used in a chance to thicken. Unlike flour, corn starch will clump up if added directly to hot liquids and must be mixed with a small amount of color liquid before being incorporated into something hot, such as a gravy or a pudding. It if is added to a cold mixture, it does not need to be prepared in any way before cooking and will dissolve as the mixture heats up. If cooked for an extended period of time, or whisked too vigorously, a mixture thickened with corn starch can break. Arrowroot and tapioca are both good substitutes for corn starch when it comes to thickening power.

http://www.chinafooding.com/Corn_starch

The application of native starch in food is mainly due to its functional value for a convenient food processing as it provides properties like thickening, emulsification, gelling and binding. Native corn starch is more suitable for foods that are eaten fresh or do not require long-term storage.

However, several properties, e.g. the insolubility in water and instability in the treatment of acid, heat or shear of native starch have limited its application and should be improved to extend its uses.

Therefore, it is necessary to modify these properties of the original starch in order to improve its performance to meet the requirements of a particular food processing.

http://www.chinafooding.com/Corn_starch

Carboxy Methyl Cellulose(CMC)is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid. The polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive. The functional properties of Fooding Carboxy Methyl Cellulose(CMC) depend on the degree of substitution of the cellulose structure (i.e., how many of the hydroxyl groups have taken part in the substitution reaction), as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents. CMC belongs to food additives.

http://www.chinafooding.com/Carboxy_Methyl_Cellulose-CMC

Yes, its safety 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
Sodium carboxymethylcellulose is generally recognized as safe (GRAS) when used in accordance with good manufacturing practice in food for human consumption. (4)

It can be used for anticaking agent or free-flow agent, drying agent, emulsifier or emulsifier salt, formulation aid, humectant, stabilizer or thickener and texturizer in Cheeses, Food Dress, Art Sw Jelly & Fruit Jams and Froz Desserts. (5) (6)

EFSA
Sodium carboxy methyl cellulose (E466) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized as “additives other than colours and sweeteners” (7)

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 E466.” (8)

http://www.chinafooding.com/Carboxy_Methyl_Cellulose-CMC