Microcrystalline Cellulose Added To Prevent Caking
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What it is
Microcrystalline cellulose is a purified, partially depolymerized cellulose. It is derived from wood pulp or cotton linters and is made by processing cellulose with mineral acids.
Why it's used
Manufacturers add microcrystalline cellulose to prevent caking and improve texture in powdered and solid foods. It acts as an anti-caking agent, stabilizer, and texturizer. It is commonly found in shredded cheeses, powdered drink mixes, and baked goods.
Health notes
In the US, microcrystalline cellulose is generally recognized as safe (GRAS) by the FDA for use as an anti-caking agent and stabilizer. It is poorly absorbed by the body and is considered a dietary fiber. JECFA and EFSA have evaluated it and found no safety concerns at typical intake levels. There are no significant controversies regarding its safety.
Allergen info
Microcrystalline cellulose is not derived from any of the 9 FDA major allergens. It does not contain gluten.