For a long time, cellulose derivatives have been widely used in the food industry. Physical modification of cellulose can adjust the rheological properties, hydration and tissue properties of the system. The five important functions of chemically modified cellulose in food are: rheology, emulsification, foam stability, control of ice crystal formation and growth, and ability to bind water.
Microcrystalline cellulose as a food additive has been confirmed by the Joint Committee on Food Additives of the International Health Organization in 1971. In the food industry, microcrystalline cellulose is mainly used as emulsifier, foam stabilizer, high temperature stabilizer, non-nutritive filler, thickener, suspending agent, shape retaining agent and ice crystal forming agent. Internationally, there have been applications of microcrystalline cellulose to manufacture frozen foods, cold drink desserts, and cooking sauces; use of microcrystalline cellulose and its carboxylated products as additives to manufacture salad oil, milk fat, and dextrin seasoning; Related applications of nutraceuticals and pharmaceuticals for diabetics.
Microcrystalline cellulose with a crystal particle size of 0.1-2 μm is a colloidal grade. Colloidal microcrystalline cellulose is a stabilizer imported from abroad for dairy production. Due to its good stability and taste, it is becoming more and more popular. It is widely used in the manufacture of high-quality beverages, mainly in the production of high-calcium milk, cocoa milk, walnut milk, peanut milk, etc. When colloidal microcrystalline cellulose is used in combination with carrageenan, it can solve the stability problems of many neutral milk beverages.
Methyl cellulose (MC) or modified vegetable gum and hydroxyprolyl methyl cellulose (HPMC) are both certified as food additives, both have surface activity, can be hydrolyzed in water and easily Film-forming, thermally decomposed into hydroxyprolyl methylcellulose methoxyl and hydroxyprolyl components. Methylcellulose and hydroxyprolylmethylcellulose have an oily taste, can wrap many air bubbles, and have the function of retaining moisture. Used in bakery products, frozen snacks, soups (such as instant noodle packets), sauces and home seasonings. Hydroxypropyl methylcellulose has good water solubility and is not digested by the human body or fermented by microorganisms in the intestines. It can reduce cholesterol levels and has the effect of preventing high blood pressure when consumed for a long time.
C M C is carboxymethyl cellulose, and the United States has included C M C in the United States Code of Federal Regulations, which is recognized as a safe substance. The Food and Agriculture Organization of the United Nations and the World Health Organization recognize that CMC is safe, and the allowable daily intake for humans is 30 mg/kg. CMC has unique functions of cohesiveness, thickening, suspension, stability, dispersion, water retention and gelling. Therefore, CMC can be used as thickener, stabilizer, suspending agent, dispersant, emulsifier, wetting agent, gelling agent and other food additives in the food industry, and has been used in various countries.