Cellulase is an enzyme that breaks down cellulose, which is a complex carbohydrate that forms the cell walls of plants. It is naturally produced by certain fungi, bacteria, and protozoa, and is commonly used in the food and beverage industry as a processing aid, particularly in the production of fruit juices, wine, and beer.
In protein powders, cellulase is sometimes added to help break down the cellulose in plant-based protein sources, such as soy or pea protein, which can be difficult to digest. This can make the protein more bioavailable and improve the overall digestibility of the product.
Cellulase is generally considered safe for consumption and is not associated with any significant adverse effects.