Corn Starch And Cellulose Added To Prevent Caking
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What it is
Corn starch is a carbohydrate extracted from the endosperm of corn kernels. Cellulose is a plant-based fiber, the main component of plant cell walls. Both are commonly used in food processing.
Why it's used
These ingredients are added to prevent caking, meaning they help keep powdered or granular foods from clumping together. They absorb moisture and create space between particles. They are often found in shredded cheeses, powdered mixes, and spice blends.
Health notes
Corn starch and cellulose are generally recognized as safe (GRAS) by the FDA for use in food. They are indigestible fibers that pass through the digestive system. International bodies like JECFA have evaluated them. There are no widespread health concerns associated with their use at typical dietary levels.
Allergen info
Corn starch is not derived from any of the 9 major allergens. Cellulose is plant-based and not a major allergen. Neither contains gluten.
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Jvm Sales Corp.
Parmesan Grated Cheese, Parmesan
400kcal
20Protein
20Fat
40Carbs