Origin
Cellulose is a so-called polysaccharide, i.e., the substance belongs to the group of complex sugars. For industrial use, E 459 is produced from plant parts or residues from cotton processing. To this end, the fibers containing cellulose are ground and the obtained cellulose powder is treated with hydrochloric acid to obtain so-called microcrystalline cellulose.
Usage
Cellulose is generally permitted as an additive for food and is also not subject to any maximum quantity restrictions. E 459 is mainly added to finely chopped or ground cheese. Moreover, E 459 can be found in ice cream and chewing gum. Furthermore, cellulose is often used as a carrier substance for other food additives.
Risks
Cellulose is considered harmless. The substance is not utilized by the human organism and is therefore classified as dietary fiber. However, there are concerns about cellulose in its form of microcrystalline cellulose, as it can pass through the intestinal wall. Health-damaging effects have, however, not been researched so far.