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E 460(i)Thickeners, Stabilisers & Emulsifiers

Microcrystalline cellulose, Cellulose gel

Characteristics

Additive NameMicrocrystalline cellulose, Cellulose gel
E No.E 460(i)
TypeIndividual Substance
In plain language

A plant-derived fibre used as a bulking agent, anti-caking agent, and texturizer. It helps powders flow freely, gives low-fat dairy products a creamier texture, and stabilizes tablets and liquid sweeteners. Derived from purified wood pulp or cotton cellulose — technically natural in origin. Your body doesn't digest it, so it passes through without contributing calories. EFSA and FDA both consider it safe at typical food use levels. No significant health concerns have been identified.

Conditions of Use

This additive is authorised to be used in the following 8 food categories:

1.6.2Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 %
Quantum satis (no max)
11.4.1table-top sweeteners in liquid form
11.4.2table-top sweeteners in powder form
Quantum satis (no max)
11.4.3table-top sweeteners in tablets
Quantum satis (no max)
1.7.1unripened cheese excluding products falling in category 16
Quantum satis (no max)
only grated and sliced mozzarella
1.7.6cheese products (excluding products falling in category 16)
Quantum satis (no max)
only grated and sliced ripened products and unripened products
12.2.1Herbs and spices
Quantum satis (no max)
only when dried
1.7.2ripened cheese
Quantum satis (no max)
only sliced and grated ripened cheese

Source

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E 460(i) - Microcrystalline cellulose, Cellulose gel | E-Number Information