Cellulose
Also known as: Microcrystalline Cellulose (E460i), Powdered Cellulose (E460ii)
EmulsifiersStabilizersThickeners
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Cellulose is a naturally occurring plant-cell-wall polymer used to thicken sauces and dressings, stabilize dairy emulsions, contribute dietary fiber, and serve as a fat replacer in low-fat formulations.
Commonly found in
- —Sauces, soups, and dressings
- —Low-fat formulations
Key functions
- —Thickens liquids for a smooth mouthfeel
- —Stabilizes emulsions
- —Replaces fat while adding creaminess
- —Contributes dietary fiber
Potential Risks and Side Effects
- 01Excessive intake may cause gastrointestinal discomfort — bloating or gas, particularly for those unaccustomed to high-fiber diets
- 02Rare allergic reactions in those sensitive to plant-derived substances