The above section of cellulose occurs as glucose units have beta-glucosidic linkages. It is only a part of as many as 12, 000 glucose units long. Cellulose molecules may be an orderly crystalline structure. This structure is likely to be stabilized by hydrogen bonding. However, interspersed with this crystallinity are amorphous sections.

Although abundant in the plant kingdom as a complex with plant cell walls, this food product is generally extracted and may exist as a cellulose gel (microrystalline cellulose), methylcellulose and powdered cellulose. This may be extracted and purified by either wet mechanical disintegration, chemical derivatization, mechanical grinding, and/or microbial fermentation.

Cellulose may be used in foods as a hydrocolloid. As a vegetable gum, it serves a major role as a stabilizer. Cellulose is also frequently used as a fat replacer or substitute. In foods, the cellulose ingredients are insoluble fibrous particles that are capable of holding water and suspending the dispersed particulates. It can replace fat because it gives an appropriate mouth feel and lends a glossy opaque appearance when used.

Cellulose itself is fairly rigid, linear chains of approximately 3000 beta-d-glucopyranosyl units. Because of their linear approach they associate in long junction zones; however, they do not align over their entire length. The aligned portion is crystalline and the amorphous regions are more random.

REFERENCES

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Carpita, N. and C. Vergara. 1998January 30. a recipe for cellulose. Science 279: 672.

Luby, P.; Kuniak, L.; Berek, D. 1971. Gel Filtration Of Oligosaccharides On Cross-Linked Starch And Cellulose. Journal Of Chromatography 59:79