Cellulose: Modifications and Derivatives

Cellulose is the most abundant organic compound, and therefore the most abundant
carbohydrate, on earth because it is the principal cell-wall component of higher plants. High-
quality cellulose can be obtained from wood through pulping and subsequent purification.

Need for modification:-

• Cellulose is insoluble but through substitution can be converted into water-soluble gums.
• Cellulose and its modified forms serve as dietary fiber because they do not contribute
significant nourishment or calories as they pass through the human digestive system.
• A purified cellulose powder is available as a food ingredient. Powdered cellulose is most
often added to bread to provide noncaloric bulk. Reduced-calorie baked goods made with
powdered cellulose, not only have an increased content of dietary fiber, but also stay
moist and fresh longer.

Microcrystalline Cellulose
A purified, insoluble cellulose termed microcrystalline cellulose (MCC) is useful in the food
industry. It is made by hydrolysis of purified wood pulp, followed by separation of the
constituent microcrystals of cellulose.
Two types of microcrystalline cellulose are produced, both of which are stable to both heat and
acids.
• Powdered MCC is a spray-dried product. Powdered MCC is used primarily as a flavor
carrier and as an anticaking agent for shredded cheese.
• Colloidal MCC, is water dispersible and has functional properties similar to those of
water-soluble gums. The major functions of colloidal MCC are to stabilize foams and
emulsions, especially during high-temperature processing; to form gels with salve-like
textures. It is a common ingredient of reduced-fat ice cream and other frozen dessert
products.
Carboxymethylcellulose
Carboxymethylcellulose (CMC) is widely and extensively used as a food gum.
Treatment of purified wood pulp with 18% sodium hydroxide solution produces alkali cellulose.
When alkali cellulose is reacted with the sodium salt of chloroacetic acid, the sodium salt of the
carboxymethyl ether (cellulose-O-CH2-CO2-Na+) is formed.
CMC stabilizes protein dispersions, especially near their isoelectric pH value. Thus, egg white is
stabilized with CMC for codrying or freezing, and milk products are given improved stability
against casein precipitation.

Methylcelluloses and Hydroxypropylmethylcelluloses

Alkali cellulose is treated with methyl chloride to introduce methyl ether groups (cellulose-O-
CH3). Many members of this class of gums also contain hydroxypropyl ether groups (cellulose-
O-CH2-CHOH-CH3). Hydroxypropylmethylcelluloses (HPMC) are made by reacting alkali
cellulose with both propylene oxide and methyl chloride. Both products are cold-water soluble.
These help stabilize emulsions and foams. Methylcelluloses also can be used to reduce the
amount of fat in food products through two mechanisms: (a) they provide fat-like properties so
that the fat content of a product can be reduced, and (b) they reduce adsorption of fat in products
being fried. The gel structure produced by thermogelation provides a barrier to oil, holds
moisture, and acts as a binder.