# Review: Utilization of cellulose in food products
> Varqani N.A.

URL kanonis: https://discover.unhas.ac.id/publications/review-utilization-of-cellulose-in-food-products
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2023
DOI: https://doi.org/10.1088/1755-1315/1230/1/012039
ISSN: 17551307
Citations: 4

## Authors
- Varqani N.A.

## Abstract
Abstract Cellulose is one of the most abundant natural materials in the world. It has a long-chain carbohydrate polymer made up of repeating glucose units. Reviewed literature shows that the material has been widely explored as a functional ingredient in foods, including meat products, emulsions, beverages, dairy products, bread, confectionery, and fillings. This carbohydrate polymer has many promising applications in the functional food and nutraceutical industries. Cellulose can be isolated through chemical, mechanical, and biological means to produce a variety of functional materials in the form of cellulose crystals with varying shapes and sizes, including microcrystalline cellulose, micro fibrillated cellulose, nanocrystalline cellulose, nanofibrillated cellulose, and bacterial cellulose, based on its production techniques and sources. This review highlights the utilization and functions of cellulose as a material in food products.

## Keywords
- Cellulose
- Microcrystalline cellulose
- Bacterial cellulose
- Ingredient
- Nutraceutical
- Materials science
- Polymer science
- Polymer
- Food science
- Cellulosic ethanol
- Nanocellulose
- Chemistry
- Organic chemistry
- Composite material

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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