Abstract
The properties of dispersions of fine cellulose particles in water are uniquely different from most other hydrocolloids and provide effective stabilisation in a variety of food products. The unusual properties of microcrystalline cellulose as a potential stabiliser and fat mimetic were first studied by Dr Battista at the American Viscose Corporation in 1957 (Alexander, 1979). The powdered grades, first marketed in 1961, were originally used as sources of fibre in low-calorie foods but later found wide acceptance within the pharmaceutical industry for use in direct compression tablets. More recently, fine particle grades of this insoluble material have found application in very low moisture cookie fillings and coatings (Izzo, 1995). The range has been further extended with coprocessed micro-crystalline cellulose and guar gum aggregates (McGinley and Tuason, 1993). In water, these aggregrates hydrate to form soft, spherical particles which are physically very similar to fat globules but have mouthfeel properties to match full-fat products and have no calorific values.
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© 1997 Springer Science+Business Media Dordrecht
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Imeson, A.P., Humphreys, W. (1997). Microcrystalline cellulose. In: Imeson, A.P. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2197-6_9
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DOI: https://doi.org/10.1007/978-1-4615-2197-6_9
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