Rayon; Cellulose, Microcrystalline(in 355 products)
Potential Risk Index®:
About:
Functions:
1. Anti-caking Agent - Prevents lumps from forming in food due to excess water. They usually function as a water repellent or by absorbing excess moisture.
2. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
3. Bulking Agent - Non-nutritious or inactive substances added to increase stability of the mixture.
4. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.
Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth.
Cellulose for industrial use is mainly obtained from wood pulp and cotton. The kraft process is used to separate cellulose from lignin, another major component of plant matter. It is the main ingredient of textiles made from cotton, linen, and other plant fibers. It can be turned into rayon, an important fiber that has been used for textiles since the beginning of the 20th century. Microcrystalline cellulose (E460i) and powdered cellulose (E460ii) are used as inactive fillers in drug tablets and a wide range of soluble cellulose derivatives, E numbers E461 to E469, are used as emulsifiers, thickeners and stabilizers in processed foods. Cellulose powder is, for example, used in Parmesan cheese to prevent caking inside the package. Cellulose occurs naturally in some foods and is an additive in manufactured foods, contributing an indigestible component used for texture and bulk, potentially aiding in defecation.
It is used as approved food additive in EU.
Scientific References:
Regulatory References:
1. EU Approved Food Additive [2018]
2. US FDA Generally Recognized As Safe (GRAS) (21 CFR 182) [2017]
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