Enzymes And Cellulose
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What it is
Enzymes are proteins that speed up chemical reactions. They are produced by living organisms, such as plants, animals, and microorganisms. Cellulose is a natural fiber found in the cell walls of plants. In food, it is often processed from plant sources like wood pulp or cotton.
Why it's used
Enzymes are used to improve food texture, flavor, and processing. For example, they can help break down starches or proteins. Cellulose is used as a thickener, stabilizer, or anti-caking agent in various foods, including dairy products, baked goods, and processed meats.
Health notes
Enzymes used in food are generally recognized as safe (GRAS) by the FDA. Cellulose is also considered safe for consumption. International bodies like JECFA have evaluated enzymes and set acceptable daily intakes. Evidence does not suggest adverse health effects from consuming these ingredients at typical levels found in food.
Allergen info
Not a major allergen. Enzymes can be derived from various sources, including allergens like wheat or soy, but the final enzyme product typically does not contain allergenic proteins. Cellulose is plant-derived and does not contain major allergens.