Microcrystalline celluloseAs a safe and reliable food additive, microcrystalline cellulose has been confirmed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and approved by the China Food Additives Committee:

　　●Because of its emulsifying stability, microcrystalline cellulose is used as a stabilizer in dairy products such as yogurt and cream to maintain their emulsified state.

　　●Microcrystalline celluloseWith high-temperature stability, foods that require sterilization can maintain their quality and stability during high-temperature sterilization after adding microcrystalline cellulose.

　　●Because it can form a stable dispersion system in water, it can be used as a suspending agent for beverages, allowing instant beverages to quickly form a stable suspension after being mixed with water.

　　●Microcrystalline celluloseAs a non-nutritive filler and thickener, it can replace high-calorie syrups, oils, and fats in baked goods, cheese, mayonnaise, and other foods, improving the food's structure and texture.

　　●Microcrystalline celluloseAs an anticaking agent, it can control ice crystal formation in ice cream and other frozen desserts, improving the food's texture. Because it is the same as the high-fiber components people consume daily, it can be used as a base material for functional dietary fiber foods, used in high-fiber biscuits, high-fiber bread, etc.

　　●Due to its special stabilizing effect, foods containing microcrystalline cellulose can withstand longer storage times, thus greatly promoting the development of the food industry.