Microcrystalline cellulose

What is that

Microcrystalline cellulose is a food additive used for its thickening, gelling and stabilizing properties; improves the smoothness of the tablets and exhibits excellent compressibility and loading capacity

(it increases the volume of the tablets without significantly increasing the energy value; in particular, it allows the production of stable and resistant tablets, which can easily break down and release the active ingredients).

Microcrystalline cellulose is obtained by a process of depolymerization, with mineral acids, of alfacellulose, in turn obtained from natural sources of vegetable fibers.

At room temperature, microcrystalline cellulose appears as a fine, white, odorless and insoluble in water powder.

Property and Security

Its presence on the label can also be indicated by the abbreviation E460i. Being in fact an indigestible carbohydrate, microcrystalline cellulose does not provide a significant energy contribution; it boasts mild laxative properties, while like all insoluble fibers (unlike soluble ones) it does not produce significant effects on plasma glucose, triglyceride and cholesterol levels.

Microcrystalline cellulose is considered a safe additive, being among other things also present in small quantities in plant foods.