Microcrystalline cellulose

Microcrystalline cellulose is a purified, partially depolymerised form of plant cellulose, typically derived from wood pulp or cotton fibres. As a food additive (E460), it functions as an anti-caking agent, fat replacer, texturiser, and emulsion stabiliser. It appears in powdered foods, diet products, low-fat dairy, tablet supplements, and shredded cheese, where it prevents clumping and provides bulk without adding calories. Its very small particle size creates a smooth, cream-like mouthfeel in certain applications.

JECFA evaluated microcrystalline cellulose in 1975 and did not establish a numerical ADI, indicating no safety concern at any dietary level encountered in practice. Cellulose is the most abundant organic polymer on Earth and a recognised component of plant-based foods; it is not digested or absorbed, passing through the gut as insoluble fibre.

Microcrystalline cellulose is approved globally — in the EU (E460), the United States (GRAS), Japan, Korea, and beyond. It is considered one of the safest food additives and is widely used in pharmaceuticals as a tablet binder and filler. Consumers who notice it in low-fat or calorie-reduced products can be reassured that it is an inert, well-studied structural ingredient with no known adverse effects at any realistic intake level.