Cellullose Gum

Cellulose gum, also known as carboxymethylcellulose (CMC), is a modified form of cellulose, a natural polymer found in plant cell walls. It is typically made by treating cellulose with chemicals to add carboxymethyl groups, making it soluble in water. This process results in a white, odorless powder.

Manufacturers add cellulose gum to foods as a thickener, stabilizer, and emulsifier. It helps improve texture, prevent ice crystals from forming in frozen desserts, and keep ingredients from separating. It is commonly found in ice cream, baked goods, sauces, and dressings.

In the United States, cellulose gum is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is not metabolized by the body and passes through undigested, contributing minimal calories. International bodies like JECFA and EFSA have also evaluated cellulose gum and found it safe for consumption. Evidence does not suggest adverse health effects at typical dietary intake levels.