Microcrystalline cellulose (Cellulose gel), 460 (i), is a subclass of Celluloses (E460 ).

Microcrystalline cellulose is a term for refined wood pulp and is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production.

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The function(s) performed by the food additive when used in cooking.

• Anticaking agent - Helps prevent food particles from sticking together

• Bulking agent - A filler substance that increases food bulk without increasing available energy value significantly

• Carrier - A substance used to dissolve, dilute or disperse a food additive or nutrient without altering its function; typically to improve handling/application.

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Foaming agent - Facilitates the formation of foam in a liquid or solid food

• Glazing agent - A substances that gives food a shiny appearance or provides a protective coating

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

• Thickener - A substance that increases the viscosity of a food

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Cellulose gel
Cellulose powder
Cellulose respirable fraction
Microcrystalline cellulose
alpha-cellulose
flour cellulose
cellulose fibers

Collection of sources used to create this food additive summary.