Powdered Cellulose Anti-caking

Powdered cellulose is a type of dietary fiber made from the cell walls of plants, primarily wood pulp or cotton. It is processed mechanically and chemically to create a fine, white powder. This process breaks down the cellulose into smaller, digestible fibers.

Manufacturers add powdered cellulose as an anti-caking agent to prevent powdered or shredded foods from clumping together. It helps maintain a free-flowing texture in products like shredded cheeses, spices, and powdered mixes. It is commonly found in pre-packaged produce, frozen meals, and deli items.

Powdered cellulose is generally recognized as safe (GRAS) by the FDA for use as an anti-caking agent. It is a non-digestible fiber, meaning it passes through the body without being absorbed. While it provides no calories, it can contribute to dietary fiber intake. Regulatory bodies like JECFA and EFSA have evaluated similar cellulose-based fibers, generally finding them safe for consumption.