Cellulose Gel is Colloidal Microcrystalline Cellulose that forms a three-dimensional cellulose structure, creating a network that retains solids and stabilizes the suspension, avoiding the settling of insoluble particles.
It is a multifunctional ingredient that can be used as a stabilizer, thickener, suspending agent, fat replacer, and creaminess agent. It is also stable over a wide temperature and pH range of 3.5-11.0.
Cellulose Gel can be used in many different types of applications, such as vegetable protein, dairy products, creams, bake-stable fillings, dressings, and sauces.
- Cellulose Gel is very stable throughout baking and freeze-thaw cycles.
- TIH has years of expertise and technical knowledge that is helpful when determining a certain grade for an application.
- Shelf Life: 1-2 years depending on grade.