ABSTRACT
Bacterial cellulose (BC), a versatile biopolymer made by microorganisms, has numerous superior qualities when compared to cellulose manufactured from plants. BC has multifarious functional properties: high water holding ability, good rheological properties (suspending, thickening, stabilizing, bulking, and fluid properties), large surface area, and biocompatibility are just a few of its many properties. Because of this, BC has been shown to be a viable, low-calorie component for bulking up new, rich functional foods. BC also has excellent material properties, such as a high degree of permeability to liquid and gases, high degree of porosity, antimicrobial release matrix, and ultrafine network, which make it suitable for designing food packaging material. This chapter mainly deals with its primary uses in the food business, which include classic desserts, rheology modifiers, low-cholesterol diets, vegetarian meat, and as an addition for cutting-edge uses such as the immobilization of enzymes and cells. Current food sector applications for bacterial cellulose are outlined and discussed.
