Cellulose To Prevent Caking

Cellulose is a common carbohydrate found in the cell walls of plants. It is often derived from wood pulp or cotton. For food use, it is purified and processed to create different forms, such as microcrystalline cellulose or powdered cellulose.

Manufacturers add cellulose to foods to prevent caking and clumping, especially in powdered or shredded products. It acts as an anti-caking agent, helping to maintain a free-flowing texture. It is commonly found in shredded cheeses, powdered sugar, and some spice blends.

In the U.S., cellulose is generally recognized as safe (GRAS) by the FDA for use as an anti-caking agent and stabilizer. It is not absorbed by the body and passes through the digestive system largely unchanged, acting as dietary fiber. International bodies like JECFA have evaluated cellulose and its derivatives, and EFSA has also assessed its safety. Evidence does not suggest adverse health effects at typical dietary intakes.