Cellulose is commonly used as a thickener, stabilizer, and bulking agent in various processed foods. It is a naturally occurring polymer found in the cell walls of plants, primarily sourced from wood pulp or cotton. To produce cellulose as a food additive, the raw cellulose material undergoes a series of chemical (sulfuric acid) and mechanical treatments to break it down into fibers. These particles are added to food products to improve texture, prevent caking, and enhance mouthfeel. Since cellulose is indigestible by humans and has no caloric value, it is considered safe for consumption and is often used to increase the fiber content in low-calorie or reduced-fat foods.