Understanding What Kind of Cellulose Is Used in Food

October 23, 2025 •

4 min read

Cellulose is one of the most abundant biopolymers on Earth, and it is a common ingredient in many processed foods. In the food industry, different types of processed and modified cellulose are used to perform various functions, such as thickening, stabilizing, and acting as a fat replacer.

Quick Summary

Different types of cellulose, including microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), and powdered cellulose, are used in food production. These additives serve various purposes, such as thickening, stabilizing, preventing caking, and enhancing texture, particularly in low-fat and gluten-free products.

Key Points

Microcrystalline Cellulose (MCC): A purified, water-dispersible powder used as a stabilizer, texturizer, and fat replacer in foods like ice cream and low-fat dairy.
Carboxymethyl Cellulose (CMC): Also called cellulose gum, this is a water-soluble thickener and emulsifier found in dressings, sauces, and gluten-free baked goods.
Powdered Cellulose: A mechanical derivative of pure cellulose that is insoluble and primarily used as an anti-caking and bulking agent in shredded cheese and spices.
Functional Roles: Different cellulose types perform various functions, including preventing moisture loss, stabilizing emulsions, controlling ice crystal formation, and providing bulk without adding calories.
Primary Sources: The main sources for food-grade cellulose are renewable plant materials, predominantly wood pulp and cotton.
Regulatory Status: Major food safety authorities recognize most food-grade cellulose as safe for consumption in moderation, though recent studies have prompted further research into its effects on gut health.

The Core Forms of Cellulose in Food

Cellulose, a natural plant-based polymer, is used in several forms within the food industry, each offering distinct functionalities. The most common types are microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), and powdered cellulose. These derived forms differ significantly in their processing and properties, which dictates their specific applications in various food products.

Microcrystalline Cellulose (MCC)

Derived from highly purified wood pulp or other plant fibers, microcrystalline cellulose is a fine, non-fibrous white powder created through the partial depolymerization of cellulose with mineral acids. This process breaks down the weaker, non-crystalline regions of the cellulose chains, leaving behind the highly crystalline, purified microcrystals. MCC is insoluble in water, but it can be processed into a colloidal gel that disperses and forms a three-dimensional network to stabilize and thicken emulsions.

Functions: MCC is widely used as a texturizer, stabilizer, bulking agent, and emulsifier.
Applications: It is found in low-fat dairy products like ice cream and frozen yogurt to prevent ice crystal growth and provide a creamy texture. In baked goods and diet foods, it acts as a fat replacer, adding bulk without calories. It is also used in shredded cheese as an anti-caking agent.

Carboxymethyl Cellulose (CMC) or Cellulose Gum

Carboxymethyl cellulose, commonly known as CMC or cellulose gum, is a chemically modified, water-soluble cellulose derivative. It is produced by reacting cellulose with chloroacetic acid, which replaces some of the hydroxyl groups with carboxymethyl groups. This modification allows CMC to form viscous, gel-like solutions in both hot and cold water, distinguishing it from other cellulose forms.

Functions: CMC is an effective thickening agent, stabilizer, and emulsifier. It helps to prevent ingredients from separating and improves mouthfeel.
Applications: It is used in sauces, salad dressings, and syrups to provide a smooth, consistent texture. In ice cream, CMC helps control ice crystal formation and maintains smoothness. It also functions as a gluten replacement in gluten-free baked goods, improving structure and elasticity.

Powdered Cellulose

Unlike MCC, powdered cellulose is a non-modified, purified form of cellulose that is mechanically processed into a fibrous or granular powder. It consists of a linear chain of glucose units that are insoluble in water. This form is prized for its high fiber content and anti-caking properties.

Functions: Powdered cellulose acts as a bulking agent, anti-caking agent, and source of insoluble dietary fiber.
Applications: It is used in dried spice blends, grated cheeses, and powdered drink mixes to prevent clumping. It can also increase the fiber content and bulk in baked goods and diet products.

Methylcellulose (MC) and Hydroxypropyl Methylcellulose (HPMC)

These are also chemically modified cellulose derivatives used in some food applications. Methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) are unique because they form thermal gels, meaning they gel when heated and melt when cooled.

Functions: They function as thickeners, gelling agents, and emulsifiers.
Applications: MC is sometimes used in meat analogs and other products that require a firm texture during cooking. HPMC, with its improved solubility, is often used in coatings and other applications requiring controlled gelling properties.

Comparison of Food-Grade Cellulose Types


Feature	Microcrystalline Cellulose (MCC)	Carboxymethyl Cellulose (CMC)	Powdered Cellulose	Methylcellulose (MC)
Processing	Acid hydrolysis to isolate microcrystals.	Chemical modification with chloroacetic acid.	Mechanical grinding of purified cellulose.	Chemical modification with methylating agents.
Solubility in Water	Insoluble; forms colloidal dispersions.	Soluble; forms viscous solutions.	Insoluble.	Soluble in cold water; forms gels when heated.
Primary Function	Texturizer, stabilizer, bulking agent.	Thickener, stabilizer, emulsifier.	Anti-caking agent, bulking agent, fiber source.	Gelling agent, thickener.
Common Use Cases	Low-fat dairy, shredded cheese, supplements.	Sauces, dressings, gluten-free baking, ice cream.	Grated cheese, powdered spices, fiber-enriched foods.	Meat analogs, baked goods.

Conclusion: Versatile Functions from a Common Source

Cellulose is a remarkably versatile food additive, providing a wide array of functional properties to processed foods. Whether it is a mechanically ground fiber, a chemically modified gum, or a refined crystalline powder, the specific type of cellulose used is carefully chosen to achieve a desired texture, stability, or nutritional profile. These additives help manufacturers reduce fat, prevent caking, extend shelf life, and improve the overall sensory experience of many products. While some recent studies have raised questions about the impact of certain modified celluloses on gut health, regulatory bodies continue to classify most food-grade cellulose as generally recognized as safe (GRAS). For many processed foods, from ice cream and salad dressings to baked goods and shredded cheese, cellulose derivatives are indispensable ingredients.

For further reading on how one type of cellulose is used in food, consider reviewing studies on how carboxymethyl cellulose functions as an emulsifier and thickener in various products.

The Extraction and Safety of Food-Grade Cellulose

Food-grade cellulose is extracted from plant fibers, with wood pulp and cotton being the most common sources. The source material is processed extensively to produce a highly purified product. Regulatory bodies like the FDA and EFSA have approved these cellulose derivatives for use in food, designating them as generally recognized as safe (GRAS) within specified limits. Concerns regarding potential side effects like digestive discomfort or gut microbiota disruption are generally associated with excessive intake, and more research is needed to understand the long-term effects at typical consumption levels. Despite these ongoing studies, food-grade cellulose remains a widely accepted and valuable component in food manufacturing.

Frequently Asked Questions

In processed foods, cellulose is used to provide texture, stability, and bulk. Specific types act as thickeners, emulsifiers, stabilizers, fat replacers, and anti-caking agents, extending the shelf life and improving the consistency of products like sauces, ice cream, and shredded cheese.

The cellulose added to shredded cheese is a refined, isolated version of the same polymer found in plant cell walls. While chemically similar to the insoluble fiber in vegetables like celery, it is extracted and purified for specific functional purposes, such as preventing clumping.

Food safety regulators generally recognize cellulose as safe. However, some studies, particularly with carboxymethyl cellulose (CMC), have raised questions about potential links to gut inflammation or altered gut bacteria, though this is often associated with very high intake levels.

CMC is a chemically modified, water-soluble form of cellulose, used primarily as a thickener and stabilizer. MCC is a highly purified, water-insoluble powder used for texturizing, binding, and providing bulk. Their processing and solubility are fundamentally different, leading to distinct applications.

Food-grade cellulose is predominantly sourced from wood pulp and cotton. These plant-based materials are processed and refined to produce a pure, food-safe additive, ensuring it meets strict quality and safety standards.

No, humans cannot digest cellulose, so it passes through the digestive system as an insoluble fiber without being absorbed. This makes it an ideal ingredient for adding bulk and texture to low-calorie or diet foods without contributing caloric value.

Many common products contain added cellulose, including shredded and grated cheeses, ice cream, processed meats like hot dogs, dressings, sauces, diet shakes, and gluten-free baked goods.