Modified Cellulose

Modified cellulose is a type of cellulose that has been chemically or physically altered. Cellulose is a natural polymer found in the cell walls of plants. The modification process changes its properties, such as solubility and viscosity, making it useful in food applications.

Manufacturers add modified cellulose to foods to act as a thickener, stabilizer, emulsifier, and to improve texture. It can help prevent ice crystals in frozen desserts, add body to sauces, and provide structure in baked goods. It is commonly found in baked goods, ice cream, frozen desserts, and processed foods.

Modified cellulose is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is poorly absorbed by the body and passes through the digestive system largely unchanged. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have evaluated it. Evidence does not suggest adverse health effects at typical consumption levels.