E460i - Microcrystalline cellulose

Origin

Microcrystalline cellulose (MCC) is a purified, partially depolymerized cellulose prepared by treating alpha-cellulose, obtained as a pulp from fibrous plant materials, with mineral acids. It is essentially purified wood pulp that has been processed to remove the amorphous regions, leaving behind the crystalline regions. These crystalline regions are then broken down into smaller particles.

Usage

E460i is widely used in the food industry as a texturizer, anti-caking agent, fat replacer, emulsifier, and bulking agent. It improves the texture and stability of foods. It's found in a variety of products, including baked goods, dairy products, sauces, and processed foods. In pharmaceuticals, it serves as a binder and disintegrant in tablets. Its inert nature and ability to absorb water make it a versatile ingredient. The European Food Safety Authority (EFSA) has re-evaluated microcrystalline cellulose and concluded that its use in food is safe under the currently authorized conditions of use. It is also used in dietary supplements.

Side Effects

Microcrystalline cellulose is generally considered safe for consumption. It is not absorbed into the bloodstream and is excreted in the feces. Some individuals may experience mild gastrointestinal discomfort, such as bloating or gas, especially with high doses. There is no established ADI (Acceptable Daily Intake) since it is considered to be of low toxicity. However, excessive consumption should be avoided. Individuals with pre-existing gastrointestinal conditions should exercise caution.

Regulatory Status

Microcrystalline cellulose (E460i) is approved for use as a food additive in the European Union (EU) under Regulation (EC) No 1333/2008. It is also approved by the U.S. Food and Drug Administration (FDA) and is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also evaluated microcrystalline cellulose and established an acceptable daily intake (ADI) of "not specified," indicating that it poses no health hazard at levels normally used in food.