A REVIEW: UTILIZATION OF CELLULOSE IN FOOD

PRODUCTS

Nurul Al Varqani1, Februadi Bastian2, Adiansyah Syarifuddin2

1* ) Student of Master Food Science and Technology

2* ) Lecturer of Agricultural Technology, Hasanuddin University

Department of Agricultural Technology, Hasanuddin University, Makassar

90245, Indonesia
Introduction
The evolving lifestyle of the
current society demands food
LATAR BELAKANG
production that meets not only the
required quantity but also the desired
quality by consumers. Therefore, the
use of additives to improve product
quality is increasingly necessary.
The application of cellulose is extensive, affecting
many sectors such as food, pharmaceuticals,
cosmetics, cement and the plastic industry. In 2015,
Transparency Market Research Analysis reported
that the global market for microcrystalline cellulose
would reach $1.08 billion by 2020, with the
pharmaceutical and food industries being the most
significant beneficiaries (Hamid et al., 2014).
The property of cellulose is insoluble in
water and readily absorbs water, making it
further processable to be utilized as a food
additive that functions as an anti-caking
agent, emulsifier, thickener, and binder.
This article aims to find out the utilization
of cellulose as a safe food additive for food
products.
Material and Method
The method of this review is a literature review that start by
carefully reading and understanding its content, including the
research question, methodology, result and conclusion. Then,
Evaluate the research question, assess the methodology, analyze
the results, evaluate the conclusion and write the review.

This review is using 58 journals and 1 book from Elsevier publisher

with a range of 10 years or more. The keyword used is cellulose,
microcrystalline cellulose and carboxymethyl cellulose.
Results and Discussion

• High Pressure Homogenizer

Mechanical • Grinding
• Ultrasound

Biological
and
enzimatic
Isolation method
• Acid Hydrolysis
• Carboxymethyl
Chemical • TEMPO Oxidation
• Periodate-Chlorite Oxidation
Hierarchical Structure of Plant Cell Walls Showing the
Position of Cellulose and Its Dimension (Fratzl and
Weinkamer, 2007)
Combination
 Results and Discussion
Wood Cellulose Source Cellulose Content (%) Reference FUNCTION OF
FOOD PRODUCT MICROCRYSTALLINE CELLULOSE REFERENCE
Acacia mangium 44.69 Darmawan et al., (2016)
Populus sp. 48.6 Chandel, singh dan rao (2010) Bread and filling toppings Improving the rheology and Correa et al., (2010),
sensory properties of dough and Gomez et al., (2010),
Cerasus avium L. 46.64-48.66 Bodirlau, Spiridon dan Teaca (2007) bread products. Also acting as a Onyango et al., (2009)
fat replacer in low-fat bread
Fidale, Ruiz, Heinza dan El Seoud products. Enhancing the texture
Eucalyptus sp 84 of the dough, taste, and other
(2008) sensory characteristics of the final
product.
Pinus merkusii 43.74-44.8 Chandel et al., (2010)
Picea sp 41.9-94.6 Zhang, Wang, Li dan Yu (2013)
Meat products (sausage) Acts as a fat replacer (improves Brewer (2012), Gibis et
Pseudotsuga menziesii 46.1 Chandel et al., (2010) texture, moisture and mouthfeel, al., (2015), Schuh e al.,
reduce brightness and softness) (2013)
Non-Wood Cellulose Source Cellulose Content (%) Reference
Beverages (eg, coconut Improving suspension stability, Imeson (2010), Yaginuma
Saelee, Yingkamhaeng, Nimchua dan drink) creaminess and particle and Kijima (2006)
Saccharum officinarum L. 36.81-52.45
Sukyai (2014) suspension.
Oryza sativa 36.5 Ghaffar dan Fan (2014) Dairy products (eg, ice Thickener agent, crystallizing ice Nawar, Hassn, Ali,
Whitened sugar cane bagasse 77.6-89.3 Saelee et al., (2014) cream, frozen dessert, in ice cream, stabilizing foam. Kassem dan Mohamed
cheese) (2010), Soukoulis et al.,
TKKS with oxalic acid microwave pre- (2009), Wei and Zhou
48.92-53.70 Solihat et al., (2017) (2015)
treatment
Paper 85-99 Sun dan Cheng (2002)
Dressings, sauce and Reducing stickiness in powdered Imeson (2010),
Wood bark 20-30 Fengel dan Wegener (1983) spreads sauce, preventing caking in Winuprasith and
Bacteria 20-30 Fengel dan Wegener (1983) powdered sauce Suphantharika (2015)
Boehmeria nivea 69-90 Fengel dan Wegener (1983) Edible films and coatings Improving the mechanical Alves et al., (2015)
Gossypium sp. 89-93 Averous dan Le Digabel (2006) properties of films and coatings
Bochek, Shevchuk dan Laurent’ev Probiotics and food Encapsulating bacteria within a De Barros et al., (2015)
Ramie seed fibers 72.1
(2003) encapsulation microcrystalline cellulose matrix
to ensure delivery to the large
Ananas comosus (L) Merr 73.4 Khalil, Alwani dan Omar (2006) intestine.
Bean hull 51.87 Adel et al., (2011)
Cocos nucifera 32-43 Rosa et al., (2009) Soy protein hydrolisate Improving the micro-rheological Xu et al., (2016)
Sludge after purification 76.34 Risnasari (2015) properties of the product.
Alang-alang pulp 47.05 Sari et al., (2018)
Conclusion

Cellulose can acts as a thickener, stabilizer, and texturizer,

improving the texture and consistency of processed foods. Good
source of dietary fiber, promotes digestive health, and reduces risk
of certain health conditions. Low-calorie and non-toxic, safe for
those with food sensitivities. Versatile and valuable ingredient in
the food industry.

There is a much room for research into the future use of cellulose
in the food industry. By focusing on new applications, food
sustainability, and health benefits, researchers could significantly
contribute to the industry.