Cellulose
Plant fiber.
- Category
- Carriers, Emulsifiers, Humectants, Stabilisers, Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A plant-derived dietary fiber used as a bulking agent, thickener, and anti-caking agent.
How it is used in food
Adds volume to food without adding calories, and keeps shredded cheese from clumping together in the bag.
Commonly found in- Shredded cheese
- Diet foods
- Sauces
- Ice cream
Health and safety
Safe and inert. It simply acts as insoluble dietary fiber in the human digestive system.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E460
Also printed asCellulose gel · MCC · Microcrystalline cellulose
Worth knowing
Because cellulose cannot be digested by humans, it is a popular ingredient in "zero calorie" or low-carb diet foods to provide bulk.
Conclusion
There is no reason to avoid cellulose in your food. It functions simply as inert, insoluble plant fibre that adds volume without calories or keeps shredded cheese from clumping together. EFSA has evaluated cellulose and confirmed it is completely safe at authorised levels.
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Open the appEntry last reviewed 2026-07-28.
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