cellulose is great, whats wrong with it? it's a convenient easy organic indigestible non-abrasive harmless powder, very cheap, what would you propose as an alternative?
I'm not really a food chemist, or a chemist at all, but I am a research scientist for the biggest chemical company in the world. My role is high temperature solids processing though, not much of it touches food stuff, but some of the catalysts for example are the catalysts used to partially hydrogenate your partially hydrogenated fatty acids. I don't think we make any of the brominate vegetable oils or glycerol esters but probably make the vitamin E in it if you were to buy commercial scale with additives