Title: Alternative Sweeteners

Fat and Oil Replacers 525
cally disintegrated forms to fermentation-derived to chemically substituted or
hydrolyzed versions (Fig. 3). The most common cellulose product found in foods
is microcrystalline cellulose (MCC). Many forms are available—MCC as is,
MCC with carboxymethylcellulose (CMC) added, or MCC in combination with
other gums such as guar and sodium alginate, as well as a range of particle sizes.
MCC and its derivatives have been used extensively to replace calories and fat.
Other cellulose derivatives such as methylcellulose and hydroxypropyl methyl
cellulose (HPMC) have been used for years as multipurpose thickeners because
of their ability to hydrate and build viscosity quickly to form clear gels of varying
strengths.
Powdered cellulose, at 99% TDF, is marketed in various fiber lengths to
provide a range of water-holding capabilities. Powdered cellulose is derived from
wood pulp, treated to remove lignin and other impurities, then milled to a range
of fiber lengths from 22 to 120 µm in length. Chemically, it is 90% beta-1,4
glucan plus approximately 10% hemicelluloses. Because it is almost pure TDF,
powdered cellulose is considered to be noncaloric. Depending on fiber length,
powdered cellulose can retain 3.5–10 times its weight in water (longer fiber
lengths are able to retain more water, also increasing the viscosity of the food
system).
Insoluble fiber is an important tool for fat reduction and for caloric reduction.
Powdered cellulose, cellulose gums, microcrystalline cellulose, and cellulose
gels, as well as other plant fibers (oat fiber, soy fiber, wheat fiber, rice flour,
hydrolyzed oat flour, etc.), present a wide variety of possibilities in terms of
water-binding, viscosity, film-forming, gelling, and pulpiness. Most of these are
regarded as ‘‘natural,’’ if that is a consideration. When considering these for
use, many factors should be considered—water-holding capacity, texture, TDF,
caloric density, ingredient legend compatibility, color, and cost to name a few.
Figure 3 Forms of cellulose commercially available.