Cellulose

Cellulose is a natural carbohydrate that forms the main structure of plant cell walls. It is a type of dietary fiber and is typically extracted from plant sources like wood pulp or cotton.

In food, cellulose is used as a thickener, stabilizer, emulsifier, and anti-caking agent. It can also add fiber content and improve texture in products like shredded cheese, baked goods, sauces, and low-fat foods.

The U.S. Food and Drug Administration (FDA) considers various forms of cellulose, such as microcrystalline cellulose and powdered cellulose, to be Generally Recognized As Safe (GRAS). Cellulose is an indigestible fiber that passes through the digestive system, contributing to dietary fiber intake. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated different cellulose derivatives and found no need to specify a numerical acceptable daily intake (ADI not specified). There is no scientific evidence to suggest adverse health effects at typical intake levels.