Powdered Cellulose Added To Prevent Caking

Powdered cellulose is a plant-based fiber made from the cell walls of plants, typically wood pulp or cotton. It is processed to create a fine, white powder. This fiber is indigestible by humans.

Manufacturers add powdered cellulose to prevent powdered and shredded foods from clumping together, acting as an anti-caking agent. It helps maintain a free-flowing texture in products like shredded cheeses, spices, and powdered mixes. It is commonly found in shredded cheeses, baked goods, and powdered drink mixes.

In the US, powdered cellulose is Generally Recognized As Safe (GRAS) by the FDA for use as an anti-caking agent and texturizer. It is not absorbed by the body and passes through undigested, so it does not contribute calories. International bodies like JECFA and EFSA have also evaluated it. At typical consumption levels, it is not associated with adverse health effects.