Cellulose

Cellulose is a plant-based material that is often used as an additive in food and pharmaceuticals, as well as a component of some medical treatments such as artificial tears and wound treatments. It is non-digestible by humans and is often used as a source of non-caloric fiber in diet foods. Although it has been used in these ways for many years, controversy was raised in the early 2010s when attention was drawn to the fact that the cellulose used in food items is derived from wood pulp.

Background

Cellulose is a polymer, or a substance that is composed of a long chain of similar molecules. The sugar molecules that make up cellulose are very strong and give structure to the walls of plant cells. This includes everything from tiny algae to giant trees. It is cellulose that makes trees and the wood that comes from them strong.

The cellulose in plants is processed to serve a wide variety of purposes. Wood lumber is cellulose in virtually its natural form, but plant cellulose can also be broken down and recompiled to make a variety of products, such as bamboo flooring. Cellulose is an important part of the manufacturing process of many textiles and is indispensable in papermaking. The fibers are strong enough to be separated and then pressed back together to form paper. It can also be made into insulation used in construction. The biodegradability of cellulose and products that contain it, as well as the renewable resources from which it comes, makes cellulose a valuable commodity.

In 1973, the US Food and Drug Administration (FDA) approved fiber derived from plant cellulose to be used as a food additive. It serves several purposes but is most commonly used to bulk up food and prevent caking in products such as pre-shredded cheese. Since the human digestive system lacks a mechanism to separate the sugar molecules that make up the polymer chains in cellulose, it passes through the body undigested. This means it can add fiber without adding calories. As a result, it is added to many diet foods. However, it also contains no nutritional value, so the possibility exists that an individual who consumes a large amount of food that contains cellulose could experience significantly reduced nutritional intake. The cellulose also increases the volume of stools produced and may have a laxative effect in some instances.

Overview

The cellulose in food often appears on the package label as cellulose gum, or sometimes carboxymethylcellulose. It is made by combining plant fibers from wood pulp or cotton lint—the purest source of cellulose—with an acid to create a reaction. The resulting powder is used in many types of food products.

Some of the foods in which cellulose gum is found include prepackaged baked items such as breads, cakes, and cookies; frozen items such as ice cream bars, sorbets, packaged dinners, pie crusts, and pizza; condiments such as salad dressings, Worcestershire sauce, and hot sauce; vegetarian meat substitutes; convenience products such as prepackaged cupcakes, coffee creamer, coffee syrups, dried soup mixes, and cake mixes; as well as items such as tortillas, breakfast cereals, granola bars, tomato sauces, and pre-shredded cheeses.

Cellulose is used in these products because it provides extra bulk without adding calories. It also helps to keep the products from caking, or clumping together. These attributes allow manufacturers to make a more appealing product without adding significantly to the cost.

In the early 2010s, media attention was drawn to the fact that many common food products—particularly shredded cheeses—contained cellulose. Articles appeared likening the cellulose additives in food to wood pulp and sawdust, and consumer concern grew. Critics objected to the presence of cellulose in packages that were labeled "one hundred percent cheese." In response, companies investigated using the cellulose from more traditional food plants, such as corn, in place of wood pulp. However, the attempts were not successful, and it was determined that it would be very costly to switch over entire food production industries to use a new form of cellulose.

Issues would also arise from trying to switch to food plant sources of cellulose because some of these crops are genetically modified. Genetically modified crops are those that have had some change in their structure added at the gene level; this is sometimes done to create plants that are more resistant to disease or drought or that have other desirable characteristics. Industry experts note that it would be difficult to ensure that some of these crops did not get into the cellulose production process. This could present a problem for customers who are opposed to genetically modified food sources.

Experts regard cellulose as a safe food additive. No harmful effects—beyond a potential laxative effect—have been found from consuming cellulose in any quantity. It has remained on the approved list for both the FDA and the European Food Safety Authority, among other agencies. In addition to appearing in numerous food products, cellulose is also used as a filler in many drug and supplement tablets.

Although it is considered safe, nutritionists point out that consuming cellulose does not provide the benefits of eating whole foods. Unlike other food sources of fiber, such as whole grains, fruits, and vegetables, cellulose does not provide any nutrition. They also note that foods containing cellulose are generally prepackaged, highly processed foods that are not the best sources of nutrition.

In addition to the food industry, other industries also use cellulose in the production process. It is also included in some forms of cellophane, including that used to wrap food. Cellulose is also part of several types of wound treatments used by physicians, including artificial blood vessels and cartilage, and in products that are applied to form a base on which new tissue is grown.

Bibliography

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