Microcrystalline cellulose, as an important food additive, plays an irreplaceable role in the food industry due to its unique physical and chemical properties. This article introduces the basic characteristics of microcrystalline cellulose as a food additive, its applications in food, and its safety and market prospects.

　　I. Basic Characteristics of Microcrystalline Cellulose

　　Microcrystalline cellulose food additive is a purified, partially depolymerized cellulose, a white, odorless, tasteless crystalline powder composed of porous particles. Its particle size is generally between 20-80μm, and the limit degree of polymerization (LODP) is between 15-375. Microcrystalline cellulose is insoluble in water, dilute acids, organic solvents, and oils, but it can partially dissolve and swell in dilute alkaline solutions. In addition, it has high reactivity in carboxymethylation, acetylation, and esterification processes, making it easy to chemically modify.

　　II. Applications of Microcrystalline Cellulose in Food

　　Emulsifier and stabilizer: Microcrystalline cellulose particles can be dispersed in emulsions, causing the aqueous phase in oil-water emulsions to be thickened and gelled, thereby preventing oil droplet aggregation. This characteristic makes it widely used as an emulsifier and stabilizer in dairy products (such as yogurt cheese), ice cream, ice cream, etc.

　　Dietary fiber: Microcrystalline cellulose, as an ideal health food additive, can increase the dietary fiber content of food and help improve intestinal function.

　　Reduce calories: Adding microcrystalline cellulose to food such as salad dressings can reduce the calorie content of the food, meeting consumers' needs for healthy eating.

　　Prevent oil separation: Adding microcrystalline cellulose to cooking oil and condiment can prevent the separation of oil and sauce during heating or boiling, improving the quality and taste of the food.

　　III. Safety and Market Prospects of Microcrystalline Cellulose

　　Microcrystalline cellulose food additive has been recognized as a safe food additive by the World Health Organization and the US Food and Drug Administration, meaning that it has undergone rigorous scientific research and evaluation and is considered to be essentially harmless to the human body. At the same time, with people's pursuit of healthy eating and increasing attention to the safety of food additives, microcrystalline cellulose, as a natural, non-toxic, and harmless food additive, its market demand continues to grow.