Description
Microcrystalline cellulose is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production. It is commonly used in jam, jelly, gel food, frozen desserts, cheese and sauces to increase viscosity and consistency, improve taste and texture.
Dairy products: It can maintain the stability of emulsification and foam, ensuring that the product maintains a uniform texture and taste during storage and consumption. Its good thermal stability allows it to maintain its performance even under high-temperature processing conditions.
Bakery products: It can increase the fiber content, reduce calorie intake, and improve the texture and taste of food. For example, adding microcrystalline cellulose to high-fiber bread and cakes can increase the fiber content while improving the texture and taste of the product.
Meat products: It can improve the taste and stability of the product, such as increasing elasticity, chewiness and taste in pork products.
Beverages:It can stabilize emulsions and control viscosity, and is suitable for all kinds of fruit juice drinks and dairy products.
Frozen foods:It can improve the dispersion and stability of ingredients and prevent crystal aggregation.
Other Applications: It can also be used as a non-nutritive filler and thickener in flour substitutes and daily chemicals.
