Microcrystalline cellulose, a common food additive, plays a significant role in the food industry. As a food additive, microcrystalline cellulose not only possesses excellent physical and chemical properties but also boasts good safety and stability, leading to its widespread use in various food products.

　　I. Basic Properties of Microcrystalline Cellulose

　　Microcrystalline cellulose, as a food additive, is a purified, partially depolymerized cellulose product obtained from natural cellulose through chemical or physical methods. It is white or off-white, odorless, tasteless, and has a porous granular structure with particle sizes generally ranging from 20 to 80 μm. Microcrystalline cellulose is insoluble in water, dilute acids, organic solvents, and oils, but it can partially dissolve and swell in dilute alkaline solutions. Furthermore, it exhibits high reactivity, showing good activity in chemical processes such as carboxymethylation, acetylation, and esterification.

　　II. Applications of Microcrystalline Cellulose in Food

　　Thickening and Stabilizing Agent: Microcrystalline cellulose can be used as a thickening and stabilizing agent to improve the texture and stability of food. For example, adding microcrystalline cellulose to yogurt can effectively prevent whey from separating from the mixture, ensuring the stability of dairy products. In ice cream, adding microcrystalline cellulose prevents an increase in ice crystal size during frequent freezing-thawing cycles, ensuring its texture and structure remain unchanged.

　　Emulsifier and Suspending Agent: Microcrystalline cellulose particles dispersed in emulsions can thicken and gel the aqueous phase in oil-water emulsions, preventing oil droplets from approaching and aggregating. Additionally, it can serve as a suspending agent to maintain the suspension of solid particles in food.

　　Humectant and Anti-caking Agent: Microcrystalline cellulose has good water absorption properties and can be used as a humectant to maintain food moisture and softness. Simultaneously, it can also function as an anti-caking agent to prevent food from caking during storage.

　　III. Safety and Certification of Microcrystalline Cellulose

　　Microcrystalline cellulose, as a food additive, is an insoluble fiber that the human body cannot digest or absorb. However, it forms a gel-like substance in the gastrointestinal tract, which helps slow down the emptying rate of food from the stomach, thus prolonging satiety. Although microcrystalline cellulose is generally harmless to the human body, excessive intake may still cause discomfort such as diarrhea and bloating. Therefore, when adding microcrystalline cellulose to food, the amount added should be strictly controlled to ensure food safety and palatability.

　　In summary, microcrystalline cellulose, as an important food additive, has broad application prospects in the food industry. It can not only improve the texture and stability of food but also enhance the taste and nutritional value. Due to its good safety and stability, microcrystalline cellulose has become an indispensable part of the food industry.