Cellulose Gel

Cellulose gel is a refined form of cellulose, which is a major component of plant cell walls. It is produced by chemically processing plant-based cellulose to create a gel-like substance.

Manufacturers add cellulose gel to foods as a thickener, stabilizer, and emulsifier. It helps improve texture, prevent ingredients from separating, and can also serve as a fat replacer or fiber source in products like ice cream, dairy drinks, and baked goods.

The U.S. Food and Drug Administration (FDA) generally recognizes cellulose and its derivatives, including cellulose gel, as safe (GRAS) for use in food. It is a type of dietary fiber. JECFA has evaluated microcrystalline cellulose and powdered cellulose, forms of cellulose gel, and did not set a numeric acceptable daily intake (ADI), considering it a food ingredient. The European Food Safety Authority (EFSA) has also concluded it is safe for use as a food additive. While some concerns have been raised about its potential impact on gut microbiota, current scientific evidence generally supports its safety at typical intake levels.