Microcrystalline Cellulose
The short version
Highly refined wood-pulp cellulose (MCC) — used as a bulking fiber, anti-caking agent, and texturizer.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by partial acid hydrolysis of high-purity wood pulp cellulose, yielding crystalline microparticles. Developed by FMC in the late 1950s and commercialized as Avicel.
How it's used
Used as a bulking agent in low-calorie foods, anti-caking in shredded cheese, stabilizer in low-fat ice cream, and as a binder/disintegrant in pharmaceutical tablets. Typical use 1–5%.
Safety profile
No ADI specified — considered inert. Not absorbed; passes through the gut as insoluble fiber. Some emerging questions about cellulose-based emulsifiers and gut microbiota, though MCC's particulate form differs from soluble CMC.
Physical & chemical properties
White free-flowing powder, insoluble in water. Forms thixotropic gels at higher concentrations. Stable across the food pH range and heat-stable.
Regulation worldwide
Permitted globally without restrictive limits for food use.
Educational information only. Not medical or dietary advice.