ABSTRACT
In the past several years there have been many stabilizers, viscosifiers, gelling agents, fat mimetics, and textural agents introduced into the food market. Most of these are carbohydrate ingredients that are based on the old, one-dimensional starch or gum technology. The utilization of microcrystalline cellulose (MCC) technology to solve food product or processing problems is uniquely different from most hydrocolloids, and it possesses multidimensional properties to provide effective structure, texture, and physical stabilization in a vast number of food product systems [1]. The multidimensional nature of these MCC-based ingredients is based on the ability to control their viscosity, gelling, surface area, thixotropy, or water binding through the interaction of microcrystalline cellulose with other hydrocolloids and processing parameters. The functional properties of these MCC-based ingredients include ice crystal control, foam stability, high temperature stabilization, emulsion stability, texture modifications, suspension of solids, and fat replacement [2,3].
