As a safe and reliable food additive, microcrystalline cellulose has been confirmed by the Joint Appraisal Committee of Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization, and has been approved by the China Food Additives Committee: ● Because of its emulsification stability, it is used as a stabilizer in dairy products such as yogurt and cream to maintain its emulsified state. ● It has high temperature stability. After adding microcrystalline cellulose to the food to be sterilized, it can keep its quality stable during the high temperature sterilization process. ● Because it can form a stable dispersion system in water, it can be used as a suspending agent for beverages, so that instant beverages quickly form a stable suspension after flushing. ● As a non-nutritive filler and thickener, it can replace high-calorie syrups, fats, etc. in baked goods, cheese, mayonnaise and other foods to improve the structure of the food. ● As an anti-caking agent, it can control the formation of ice crystals in frozen desserts such as ice cream and improve the taste of food. Because it is the same as the high-fiber ingredients that people ingest daily, it can be used as a base for functional dietary fiber foods and used for making fiber biscuits and high-fiber breads. ● Because of its special stabilizer, foods added with microcrystalline cellulose can withstand a longer period of storage, so it has greatly promoted the development of the food industry.