Microcrystalline cellulose; Cellulose gel
Score impact
0.00
points/product
Description
The food additive E460(I), also known as microcrystalline cellulose or cellulose gel, is a natural polysaccharide derived from plant cellulose. It is obtained industrially by acid hydrolysis of high-purity cellulose, followed by neutralization, washing, and drying. The result is a white, odorless, tasteless powder, insoluble in water but capable of dispersing to form a stable gel.
Its physicochemical properties include high water absorption capacity, thermal stability, and compression resistance. As a stabilizer, thickener, anti-caking agent, and bulking agent, it is used in a wide variety of food, pharmaceutical, and cosmetic products.
The history of its use as an additive dates back to the mid-20th century, and it was approved in the European Union under Regulation (EC) 1333/2008. The European Food Safety Authority (EFSA) has repeatedly evaluated its safety, concluding that there are no toxicological concerns at current usage levels. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) also consider it safe, without establishing a specific Acceptable Daily Intake (ADI), as no adverse effects have been observed in animal or human studies.
On labeling, it appears as 'microcrystalline cellulose' or 'cellulose gel', and its E number is E460(I).
In summary, it is a widely used food additive considered safe by major food safety agencies.
E460(I) is used in numerous food categories, such as dairy products (processed cheeses, yogurts), ice cream, sauces, bakery products, processed meats, dietetic foods, and supplements.
In the Spanish market, it is found in brands such as Danone (yogurts), Nestlé (ice creams), and in light or low-calorie products. Regulation EC 1333/2008 authorizes its use in quantum satis amounts (no specific maximum limit) in most foods, except in some like infant foods, where it is limited to 10 g/kg. In the United States, the FDA classifies it as GRAS (Generally Recognized as Safe) and permits its use without quantitative restrictions in most applications. In Japan, it is also approved without specific limits. Comparatively, regulations are similar, reflecting the global consensus on its safety.
No significant adverse effects have been documented associated with the consumption of microcrystalline cellulose at the amounts used in foods. Toxicological studies in animals have shown no acute or chronic toxicity, carcinogenicity, or effects on reproduction.
In humans, as an insoluble non-digestible fiber, it may act as a mild laxative if consumed in large amounts, but dietary doses are too low to cause this effect. EFSA and JECFA conclude that there is no evidence of adverse effects and that it is not necessary to establish an ADI. Sensitive populations, such as people with severe gastrointestinal disorders, may experience mild discomfort, but there are no specific contraindications. No interactions with medications are known.
In summary, it is considered a safe additive for the general population.
- Microcrystalline cellulose
- Cellulose gel
- MCC
- Powdered cellulose
- Gelling cellulose
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