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.

Downloads:

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

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