And Cellulose Powder Added To Prevent Caking

Cellulose powder is a type of dietary fiber made from the structural material of plants. It is typically produced from wood pulp or cotton. The cellulose is purified, processed, and then dried to create a fine powder.

Manufacturers add cellulose powder to foods to prevent caking and clumping, especially in powdered products like spices, baking mixes, and shredded cheeses. It acts as an anti-caking agent by absorbing moisture and keeping particles separated. It is often found in dry goods and some processed foods.

Cellulose powder is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as an anti-caking agent. It is a type of fiber that passes through the digestive system largely undigested. International bodies like JECFA have evaluated cellulose and its derivatives. Evidence does not suggest adverse health effects at typical consumption levels.