Powdered Cellulose To Prevent Caking Organic Parmesan Cheese

Powdered cellulose is a finely ground dietary fiber made from plant cell walls. It is typically derived from wood pulp or the fibrous parts of fruits and vegetables. The process involves mechanical and chemical treatments to isolate and purify the cellulose, which is then dried and milled into a powder.

Manufacturers add powdered cellulose as an anti-caking agent to prevent powders from clumping together, especially in shredded cheeses, spices, and powdered mixes. It also functions as a thickener and a source of dietary fiber in some food products. It is commonly found in shredded cheeses, spice blends, and baked goods.

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 largely unchanged. JECFA has evaluated cellulose and established an acceptable daily intake. While generally considered safe, very high intakes of fiber can sometimes lead to digestive discomfort.