Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Cellulose is mostly prepared from wood pulp and has many
uses such as an anticakeing agent, emulsifier, stabiliser, dispersing
agent, thickener, and gelling agent. These however are generally
subsidiary to its most important use of holding on to water.
Cellulose can give improved volume and texture particularly
as a fat replacer in sauces and dressings but its insolubility
means that all products will be cloudy.
Also used in the absorbent pads used to prepack fresh and chilled
foods and which are used to absorb excess juices and fluids,
mircocrystalline cellulose is found in drug preparations (tablets).
Found in sauces, soups, breads, biscuits and cakes, frozen
desserts, ice cream, margarine, crisps, spreads, jams, chocolate,
quick-setting deserts and milk shakes.
Cellulose and its derivatives E460-466
are used as glazing agents, disintegrants and slow release agents.
No known adverse effects.