Avicel® Cellulose Gel

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.

How We Help

Plant Based

Cellulose gel can be used in plant-based recipes to increase stability and add a satisfying, creamy texture.

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Avicel Brochure

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.

Product Name	Benefits	Application
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	Bakery Beverages Ice cream Confectionery Sauces
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	Bakery Beverages Culinary Dairy Frozen desserts
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	Bakery Beverages Culinary Dairy Frozen desserts
Novagel® Cellulose Gel and Guar Gum	Replaces fats and oils Enhances texture and mouthfeel	Dressings Bars Bakery
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	Beverages
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	Frozen desserts Ice cream

Application Areas

Bakery

Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.

Beverages

When you open the door to DuPont Nutrition & Biosciences for your beverage needs, you gain access to unmatched application expertise, science-driven solutions, the full DuPont™ Danisco® range of ingredients, and extensive market knowledge and deep consumer insights that drive competitive advantage.

Confectionery

DuPont™ Danisco® provide all around support for confectioners in developing confectionery such as chocolate, bars, gums, jellies and fillings with new textures, longer shelf life and processing advantages.

Culinary

Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.

Dairy

Take a deeper look inside DuPont Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.

Frozen Desserts

For more than half a century, we have solved the challenges of the frozen desserts industry, including today’s demands for low/no sugar and fat formulations.