Cellulose
What it does
Bulking agent, anti-caking, fibre.
How it's made
From plant fibre.
Cellulose is a thickener, bulking agent and stabiliser made from the most abundant structural fibre in plants — the same material that makes up plant cell walls and dietary fibre. In food it adds bulk and texture, holds water, prevents caking (as powdered cellulose) and provides fibre, appearing in baked goods, grated cheese blends and reduced-calorie foods.
It is obtained from plant sources rich in cellulose, principally wood pulp and cotton. The plant material is purified to remove lignin and other components, leaving purified cellulose fibre; this is then mechanically processed and milled, and for microcrystalline cellulose it is partially broken down with acid to leave tiny, uniform crystalline particles.
The purified cellulose is dried and milled to the required particle size. Because the body cannot digest it, it passes through as insoluble fibre, adding bulk and texture without calories; the different grades (powdered and microcrystalline cellulose) are chosen for jobs from anti-caking to fat replacement, and it is entirely plant-based.
Possible reactions
Generally inert; adds insoluble fibre.