Microcrystalline cellulose (MCC), a food additive, plays a significant role in the food industry due to its unique physical and chemical properties. It is not only a purified or partially depolymerized product of natural cellulose but also a white or grayish-white crystalline powder composed of porous microparticles. It is odorless and tasteless and possesses good adsorption, suspension, and dilution properties.

　　I. Basic Characteristics of Microcrystalline Cellulose

　　The food additive microcrystalline cellulose is mainly composed of linear polysaccharide substances linked by β-1,4-glucosidic bonds. Its particle size generally ranges from 20 to 80 μm, and the limit degree of polymerization (LODP) ranges from 15 to 375. It is insoluble in water, dilute acids, dilute alkalis, and most organic solvents, but it can partially dissolve and swell in dilute alkaline solutions. In addition, microcrystalline cellulose also has high reactivity and exhibits good chemical stability during processes such as carboxymethylation, acetylation, and esterification.

　　II. Applications of Microcrystalline Cellulose in the Food Industry

　　Improving Food Texture and Stability: Microcrystalline cellulose, as a food additive, can be used as a stabilizer, anti-caking agent, or filler in various foods to improve texture and stability. For example, in dairy products, frozen foods, and meat products, microcrystalline cellulose can maintain the stability of emulsions and foams, improve the stability of liquids, and extend the shelf life of food products.

　　Increasing Satiety: Because microcrystalline cellulose forms a gel-like substance in the gastrointestinal tract, it helps to slow down the emptying rate of food from the stomach, thus increasing satiety. It is suitable for use in meal replacement products.

　　Promoting Intestinal Health: As an insoluble fiber, microcrystalline cellulose can promote intestinal peristalsis, aid digestion and bowel movements, and has a certain auxiliary role in preventing intestinal diseases.