Sodium Cellulose
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What it is
Sodium cellulose is a modified form of cellulose, a natural polymer found in the cell walls of plants. It is made by chemically treating cellulose, often derived from wood pulp or cotton, to improve its solubility and texture-modifying properties.
Why it's used
Manufacturers use sodium cellulose as a stabilizer and thickener in foods. It helps to improve texture, prevent separation, and bind ingredients together. It is commonly found in processed foods like baked goods, dairy products, and sauces.
Health notes
Sodium 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.
Allergen info
Sodium cellulose is not derived from any of the FDA's 9 major allergens. It does not contain gluten.