is mostly prepared from wood pulp and has many uses such as an anticakeing
agent, emulsifier, stabiliser, dispersing agent, thickener, and gelling
agent. These however are generally subsidiary to its most important
use of holding on to water. Cellulose can give improved volume and texture
particularly as a fat replacer in sauces and dressings but its insolubility
means that all products will be cloudy.
in the absorbent pads used to prepack fresh and chilled foods and which
are used to absorb excess juices and fluids, mircocrystalline cellulose
is found in drug preparations (tablets)
sauces, soups, breads, biscuits and cakes, frozen desserts, ice cream,
margarine, crisps, spreads, jams, chocolate, quick-setting deserts and
and its derivatives E460-466 are used as glazing agents, disintegrants
and slow release agents.