Review: Utilization of cellulose in food products

Abstract Cellulose is one of the most abundant natural materials in world. It has a long-chain carbohydrate polymer made up repeating glucose units. Reviewed literature shows that material been widely explored as functional ingredient foods, including meat products, emulsions, beverages, dairy bread, confectionery, and fillings. This many promising applications food nutraceutical industries. can be isolated through chemical, mechanical, biological means to produce variety form cellulose crystals with varying shapes sizes, microcrystalline cellulose, micro fibrillated nanocrystalline nanofibrillated bacterial based on its production techniques sources. review highlights utilization functions products.