Powdered Cellulose

Powdered cellulose is a purified, finely ground form of cellulose, which is the main component of plant cell walls. It is made by chemically processing plant fibers, such as wood pulp or cotton, to remove non-cellulose materials.

Manufacturers add powdered cellulose to foods for several reasons, including preventing caking, thickening liquids, stabilizing emulsions, and adding dietary fiber. It is commonly found in shredded cheeses, baked goods, processed meats, and dietary supplements.

In the United States, the Food and Drug Administration (FDA) considers powdered cellulose to be Generally Recognized As Safe (GRAS). It is an insoluble dietary fiber that passes through the digestive system largely unchanged. While generally considered safe, consuming very large amounts might lead to digestive discomfort in some individuals. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated powdered cellulose and concluded that an acceptable daily intake (ADI) need not be specified. The European Food Safety Authority (EFSA) has also assessed its safety and found no concerns at current usage levels.