Thickeners: Cellulose ethers such as HPMC (hydroxypropyl methylcellulose) and MC (methylcellulose) can be used as thickeners for food to improve the texture and taste of food. They are widely used in baked goods, sauces, juices and other products to improve the stability and taste of food.
Stabilizers and emulsifiers: Cellulose ethers can improve the stability of food and prevent oil-water separation. They are often used in products such as non-dairy cream and salad dressings.
Humectants: Cellulose ethers have good water retention, which can keep the moisture of food and extend the shelf life of food. It is especially important in meat and other protein products and frozen foods.
Fat substitutes: In the development of low-calorie foods, cellulose ethers can be used as fat substitutes to provide similar taste and texture while reducing the calories of food.
Ice cream and frozen dairy products: Cellulose ethers can improve the taste, organization and texture of ice cream and frozen dairy products and control the formation of ice crystals.
Plant meat: In the production process of plant meat, cellulose ethers can improve the taste and texture of the product, retain moisture, and make it closer to the feeling of real meat.
Beverage additives: Cellulose ethers can be used as additives for juices and other beverages to provide suspension properties and thicken without masking the taste of the beverage.
Baked foods: In baked foods, cellulose ethers can improve texture, reduce oil adsorption, and inhibit food moisture loss.
Food antioxidants: Cellulose ethers can be used as carriers of food antioxidants to provide antioxidant properties.
Food-grade cellulose ethers: Considered safe, they are widely used in collagen casings, non-dairy cream, juices, sauces, meat and other protein products, fried foods, and other fields.
As food additives, cellulose ethers can not only improve the taste and texture of food, but also increase the nutritional value and shelf life of food, so they have been widely used in the food industry.