Journal
FOOD HYDROCOLLOIDS
Volume 35, Issue -, Pages 539-545Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.07.012
Keywords
Bacterial cellulose; Microbial polysaccharide; Food
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Funding
- National Natural Science Foundation of China [20774033, 21074041]
- Fundamental Research Funds for the Central Universities, Huazhong University of Science and Technology [2010JC016]
- Natural Science of Hubei Province for Distinguished Young Scholars [2008CDB279]
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Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures. As a nano-scale fiber it can form a 3D network structure. Its material properties are multifunctional, with potential uses for thickening and gelling, stabilizing, water-binding and as a packing material. This review deals with current research and possible applications in the food industry. (C) 2013 Elsevier Ltd. All rights reserved.
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