Food and Fermentation Industries >

2011 , Vol. 37 >Issue 03: 141 - 145

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.03.040

Food and Fermentation Industries

Research Development of the Application of Microcrystalline Cellulose in Food Industry

  • Lu Hong-jia ,
  • Zheng Long-hui ,
  • Liu Xiong
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Online published: 2011-03-25

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Abstract

Microcrystalline cellulose(MCC) is produced by acid hydrolysis of natural cellulose to a level off degrees of polymerization(LODP).It had wide applications in food,pharmaceuticals,and other industries.This paper mainly reviews its physicochemical properties,its application in food industry,and the prospect of its future development.It also provides theoretical references for researchers for further in-depth study.

Key words： microcrystalline cellulose; physicochemical properties; application

Cite this article

Lu Hong-jia , Zheng Long-hui , Liu Xiong . Research Development of the Application of Microcrystalline Cellulose in Food Industry[J]. Food and Fermentation Industries, 2011 , 37(03) : 141 -145 . DOI: 10.13995/j.cnki.11-1802/ts.2011.03.040

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