Review: Utilization of Cellulose in Food Products
Nurul Al Varqani1, Februadi Bastian1, Adiansyah Syarifuddin1

Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia

Corresponding author: februadi[at]unhas.ac.id

Abstract

Cellulose is the most abundant natural material in the world. It has a long-chain carbohydrate polymer of repeating glucose units. From selected literature reviewed demonstrated that the material has been extensively explored as a functional ingredient in food, including meat products, emulsions, beverages, dairy products, bakery, confectionery, and filling. This carbohydrate polymer has many promising applications in functional and nutraceutical food industries. Cellulose can be isolated by chemical, mechanical, and biological means to produce several functional ingredients in the form of cellulose crystals with variable shapes and sizes, including microcrystalline cellulose, micro fibrillated cellulose, nanocrystalline cellulose, nano-fibrillated cellulose, and bacterial cellulose, based on the preparation technique and sources. This review highlighted the utilization and functionality of cellulose as an ingredient in food products.

Keywords: Cellulose, Microcrystalline Cellulose, Carboxymethyl Cellulose

Topic: Food processing, safety and diversification