Ingredient

Corn Starch And Cellulose Added To Prevent Caking

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Source
Not animal-derived
Allergen
No
Role in food
These ingredients are added to prevent caking, meaning they help keep powdered or granular …

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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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.