Evaluation of the possilities for cellulose derivatives in food products

In this study, it was investigated evaluation possibilities of cellulose derivatives in food products. Wood is a very important natural source and one of the world’s renewable resources as being very heterogeneous natural material which consists of mainly cellulose, non-cellulosic polysaccharides (hemicelluloses and pectin) and lignin. Cellulose is one of the popular food additives due to its unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties whichinclude reduced- or low-calorie foods, flavour oil imbiber or flow able products such as artificial sweeteners and flavour packets. Cellulose is also added to sauces for both thickening and emulsifying action. Cellulose derivatives in foods are used the regulation of rheological properties, emulsification, stabilization of foams, modification of ice crystal formation and water-binding capacity.