Delivers premium texture and mouthfeel, while providing unmatched stability and suspension in beverages
Use cellulose gel in a variety of food and beverage applications—including plant-based recipes—to add fiber and reduce calorie content, while maintaining a satisfying, creamy experience. It’s available in non-colloidal or colloidal products, in combination with other hydrocolloids.
Cellulose gel, or microcrystalline cellulose (MCC), is a food ingredient consisting of small particles of purified cellulose, the most abundant organic compound on earth.
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Plant Based
Cellulose gel can be used in plant-based recipes to increase stability and add a satisfying, creamy texture.
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Better Nutrition
Cellulose gel can be used in a variety of food and beverage applications to add fiber and reduce calorie content while maintaining a luscious mouthfeel.
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Product Name |
Benefits |
Application |
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Avicel® Cellulose Gel |
Adds a source of fiber to products Acts as an anti-caking agent and a bulk filler Can be used as a pacifier Enhances firmness, texture, and mouthfeel Improves flavor delivery |
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Avicel® Cellulose Gel & Cellulose Gum |
Cellulose gel processed with cellulose gum in one unique product for better results Allows for foam, emulsion, and heat stability Shortens textures and suspends particles Replaces fats and oils Helps control ice crystal growth Has low sensitivity to variations in milk protein quality |
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Avicel-plus® Cellulose Gel blends |
An enhanced version of Avicel with added functions Cost-effective Allows for formulation versatility Adds texture and mouthfeel Allows for foam, emulsion, and heat stability Shortens textures and suspends particles Replaces fats and oils Helps control ice crystal growth |
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Novagel® Cellulose Gel and Guar Gum |
Replaces fats and oils Enhances texture and mouthfeel |
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Novagel® Cellulose Gel and Cellulose Gum (Available only in the Asia-Pacific region) |
Cellulose gel processed with cellulose gum in one unique product for better results Offers a creamy mouthfeel and smooth texture Allows for foam, emulsion, and heat stability Shortens textures and suspends particles Replaces fats and oils Helps control ice crystal growth |
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Gelstar® Cellulose Gel blends |
Provides improved heat-shock protection and body in frozen desserts Significant protection against shrinkage in frozen desserts Offers a creamy mouthfeel and smooth texture Replaces fats and oils Allows for foam and ice crystal stability Offers processing improvements |
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Application Areas
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