Cellulose Gum

Cellulose gum, also known as carboxymethylcellulose (CMC), is a modified form of cellulose. It is derived from plant sources, such as wood pulp or cotton, through a chemical process that changes its structure.

Manufacturers add cellulose gum to foods as a thickener, stabilizer, and emulsifier. It helps prevent ice crystals in frozen desserts, thickens sauces, and binds ingredients in baked goods. It is commonly found in ice cream, powdered drinks, cookies, and salad dressings.

Cellulose gum is an FDA-approved food additive. It is generally recognized as safe when consumed at typical levels. JECFA has evaluated cellulose gum and did not set a numeric acceptable daily intake (ADI not specified), concluding that it is safe at levels used in food. Some studies suggest that high intakes of certain cellulose derivatives might affect gut microbiota, but evidence is mixed and more research in humans is needed to fully understand these potential effects.