Perspective Chapter: Cellulose in Food Production – Principles and Innovations

Abstract

For several decades, cellulose and its derivatives have been used in various fields of food processing and their applications have become increasingly important. Nutritionally, cellulose is known as dietary fiber and is used as a functional food component. Many new technological needs were recognized since developing of industrial products and, therefore, cellulose modifications (chemically or physically) also have been considered. The various important properties for using these compounds include organic solubility, gel and film formation ability, make mucoadhesive system, high swelling, hydrophilic and hydrophobic features, act as viscosifying agent, and thermoplastic effects in food systems. Thus, the most typical technological role of these cellulose’s characteristics can be mentioned as edible coating (in fruits and fried products), edible film, emulsification, stabilizing agent, rheology control, suspending agent, diffusion barrier, encapsulation, extrusion, molding, and foam stabilizer in food industry. The new innovations can be mentioned as the production of bacterial cellulose, developing the smart packaging, and the preparation of nanocellulose with environmentally friendly processes. Finally, with the expansion of the usage of cellulosic materials, a reevaluation of their food safety has been carried out. Also, the legal guidelines related to the use of these compounds as raw materials have been provided for manufacturers.