E460 – Celluloses
StabiliserDescription
White or off-white powder, odorless and tasteless, consisting of linear polysaccharide chains of glucose units
Notes
Cellulose is essentially pure plant fiber – the same structural material that gives plants their rigid cell walls and makes up the bulk of wood and cotton. For food use, cellulose is typically extracted from wood pulp or cotton through chemical processing that removes other plant components like lignin and leaves behind the pure cellulose fibers. The result is a white or off-white powder that's essentially concentrated plant fiber. Think of it as the skeletal framework of plants, refined and purified into a form that's useful for food manufacturing. In foods, cellulose works as a bulking agent, adding volume and texture without contributing calories, since humans can't digest this type of fiber. It's commonly used in low-calorie and diet foods, grated cheese products (where it prevents clumping), some baked goods, and processed foods where manufacturers want to add fiber content or improve texture. You might also find it in ice cream, where it helps prevent ice crystal formation, or in various processed foods where it provides structure and mouthfeel without adding significant nutritional value. Cellulose is completely natural and plant-based, making it suitable for all dietary preferences including vegetarian, vegan, kosher, and halal diets. It doesn't present allergen concerns and is actually the same type of fiber you'd get from eating vegetables, just in a more concentrated and purified form. Since it's indigestible fiber, cellulose passes through the digestive system and can actually provide some of the same benefits as dietary fiber from whole foods, such as supporting digestive health. It's one of the most widely accepted and uncontroversial food additives from a safety perspective.