Cellulose (E460)
| Type of additive (Glossary) | Emulsifiers Stabilizers Thickeners |
| E Number | E460 |
| Chemical Formula | (C6H10O5)n |
| Sub Types | Microcrystalline Cellulose (E460i) Powdered Cellulose (E460ii) |
Purpose and Function
Cellulose is a naturally occurring polymer found in plant cell walls and is widely used in food applications for its functional properties:
- Thickening Agent: Cellulose is effective in thickening various food products, including sauces, soups, and dressings, enhancing texture and providing a smooth mouthfeel.
- Stabilizer: It stabilizes emulsions in products like dairy items and salad dressings, preventing separation and ensuring consistent product quality.
- Dietary Fiber Source: E460 is rich in dietary fiber, contributing to digestive health and enhancing feelings of fullness.
- Fat Replacer: It can serve as a fat replacer in low-fat formulations, providing creaminess without the calories associated with fats.
Potential Risks and Side Effects
It is generally regarded as safe for consumption. However, some considerations include:
- Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, such as bloating or gas, particularly for those unaccustomed to high-fiber diets.
- Allergic Reactions: Rarely, individuals may experience allergic reactions, particularly those sensitive to plant-derived substances.
- Contaminants: Sourcing from reputable suppliers is essential to minimize the risk of contaminants in food formulations.