What is it?
Cellulose is the most abundant organic polymer on Earth, making up the rigid cell walls of plants. As a food additive, it is purified from wood pulp or cotton fibres. E460 covers two main forms: microcrystalline cellulose (MCC, E460i), which is a fine white powder produced by partially hydrolysing cellulose with acid, and powdered cellulose (E460ii), which is mechanically ground plant fibre. Both are chemically identical to the cellulose naturally present in vegetables, grains and fruit.
What does it do?
Cellulose is insoluble in water and resists digestion, so it passes through the gut largely intact. In food manufacturing it acts as a bulking agent, adding physical volume and texture without contributing digestible calories. It also functions as an anti-caking agent by absorbing surface moisture and keeping powders free-flowing, as a fat replacer by mimicking the mouthfeel of fat in reduced-calorie products, and as a stabiliser and thickener in emulsions and suspensions. Microcrystalline cellulose is particularly effective at stabilising foams and emulsions because its particles arrange at oil-water interfaces.
Where you will see it
Found in shredded cheese (prevents clumping), low-fat spreads, diet or reduced-calorie baked goods, dietary supplements and tablets (as a filler and binder), protein powders, processed meat products, sauces, dressings, ice cream, and some breads. On UK labels it appears as cellulose, microcrystalline cellulose, powdered cellulose, or E460.
