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.